📝 About This Recipe
A true icon of Scottish football culture and local bakeries, the Scotch Pie is a masterpiece of functional culinary design. Encased in a sturdy, crisp hot water crust pastry, the filling features succulent minced mutton or lamb seasoned with a warming blend of white pepper and mace. Its unique 'double-crust' design creates a raised rim, traditionally intended to hold a dollop of gravy or a scoop of mashed potatoes, making it the ultimate portable comfort food.
🥗 Ingredients
The Meat Filling
- 500 grams Ground Mutton or Lamb (high quality, slightly fatty for moisture)
- 4-5 tablespoons Beef or Lamb Stock (to keep the filling juicy)
- 50 grams Fine Breadcrumbs (to bind the juices)
- 1.5 teaspoons Ground White Pepper (essential for the authentic spicy kick)
- 1/2 teaspoon Ground Mace (provides the classic aromatic profile)
- 1/4 teaspoon Ground Nutmeg
- 1 teaspoon Salt (adjust to taste)
The Hot Water Crust Pastry
- 400 grams All-Purpose Flour (sifted)
- 150 grams Lard (authentic for texture; can substitute with shortening)
- 150 ml Water (boiling)
- 1/2 teaspoon Salt
- 1 tablespoon Milk (for glazing the tops)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground mutton, breadcrumbs, white pepper, mace, nutmeg, and salt. Mix thoroughly by hand, adding the stock one tablespoon at a time until the meat is moist but not soaking.
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2
Preheat your oven to 400°F (200°C). Lightly grease six individual pie tins or use traditional wooden pie blocks if you have them.
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3
To make the pastry, sift the flour and salt into a heatproof bowl and create a well in the center.
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4
In a small saucepan, bring the water and lard to a rolling boil. Once the lard is completely melted and the mixture is bubbling, immediately pour it into the well of the flour.
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5
Mix with a wooden spoon until a dough forms. As soon as it is cool enough to touch, knead it briefly until smooth. Do not let the dough cool completely, as it must be worked while warm to remain pliable.
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6
Reserve about one-quarter of the dough for the lids. Divide the remaining dough into six equal pieces.
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7
Roll out each piece into a circle and line your pie tins. Press the dough firmly against the sides, ensuring the pastry rises about 1/2 inch above the rim of the tin to create the signature 'raised edge'.
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8
Divide the meat filling equally among the pastry cases, pressing it down firmly so there are no air pockets.
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9
Roll out the reserved dough and cut six circular lids that fit inside the 'rim' you created. Cut a small hole in the center of each lid to allow steam to escape.
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10
Dampen the edges of the lids with water and press them onto the meat filling, ensuring they are recessed about 1/2 inch below the top of the pastry walls.
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11
Brush the tops of the lids (but not the outer walls) with a little milk for a golden finish.
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12
Bake in the center of the oven for 35-40 minutes until the pastry is crisp and golden brown and the meat is fully cooked through.
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13
Remove from the oven and let the pies rest in their tins for 5-10 minutes. This allows the pastry to set so they don't crumble when removed.
💡 Chef's Tips
Always work with hot water crust pastry while it is warm; if it cools too much, it becomes brittle and difficult to shape. Use plenty of white pepper—it provides that specific 'back-of-the-throat' heat that defines a Scottish pie. If you can't find mutton, use ground lamb with a slightly higher fat content (around 20%) to prevent the pie from becoming dry. Ensure the lids are pressed down onto the meat; the air gap between the lid and the rim is what makes it a Scotch pie. For an extra crisp base, bake the pies on a preheated baking tray.
🍽️ Serving Suggestions
Serve 'Pie and Beans' style with a generous side of hot baked beans. Top the recessed lid with a scoop of creamy mashed potatoes and a drizzle of onion gravy. For a classic takeaway experience, serve with a side of 'chips' (thick-cut fries) and a glass of Irn-Bru. Enjoy cold the next day with a dollop of Branston pickle or spicy brown sauce. Pair with a robust Scottish Ale or a peaty Islay whisky for a traditional evening meal.