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Scotch Pie Recipe

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★★★★★

4.9 from 96 reviews

A traditional Scotch Pie recipe featuring a flavorful ground lamb and beef filling encased in a crisp, buttery pastry shell. This classic Scottish meat pie is seasoned with aromatic spices and perfect for a satisfying meal or snack.

Ingredients

Scale

Filling

  • 400 g Ground lamb or beef (or a mix)
  • 1 tsp Salt
  • 1 tsp Finely chopped onion
  • 1 tsp White pepper
  • 0.5 tsp Black pepper
  • 0.5 tsp Ground mace
  • 0.25 tsp Ground nutmeg

Pastry

  • 250 g All-purpose flour
  • 100 g Lard or butter (butter if vegetarian option)
  • 100 ml Boiling water
  • 1 tsp Salt
  • 1 Egg, beaten (for brushing)

Instructions

  1. Prepare the filling: In a mixing bowl, combine the ground lamb or beef with salt, finely chopped onion, white pepper, black pepper, ground mace, and ground nutmeg. Mix thoroughly until all spices are evenly incorporated.
  2. Make the pastry: In a large bowl, sift the all-purpose flour with 1 tsp salt. Rub in the lard or butter until the mixture resembles fine breadcrumbs. Carefully add the boiling water gradually, mixing continuously, until a smooth and firm dough forms. Wrap the dough in cling film and rest for at least 30 minutes to relax the gluten.
  3. Preheat the oven: Preheat your oven to 200°C (392°F).
  4. Shape the pastry: Divide the rested dough into two portions, one slightly larger than the other. Roll out the larger portion to line the base and sides of a 6-inch (15 cm) round pie tin, ensuring the pastry is thick enough to hold the filling. Roll out the smaller portion to create the lid and bottom disc for the pie base.
  5. Fill the pie: Place a pastry disc at the base of the lined tin. Spoon the seasoned meat filling evenly into the pastry shell. Cover with the smaller rolled-out lid, pressing the edges firmly to seal. Trim any excess pastry and decorate the top if desired.
  6. Brush and vent: Brush the top of the pie with beaten egg for a golden finish. Cut a small vent hole in the lid to allow steam to escape during baking.
  7. Bake the pie: Place the pie in the preheated oven and bake for 40 to 45 minutes, or until the pastry is golden brown and crisp and the filling is cooked through.
  8. Cool and serve: Remove the pie from the oven and allow it to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.

Notes

  • Use lard in the pastry for the traditional flaky texture; butter can be substituted for a vegetarian-friendly version.
  • Resting the dough before rolling helps prevent shrinkage during baking.
  • The filling can be adapted using all lamb, all beef, or a mixture according to preference.
  • Cut a good steam vent on top to avoid sogginess in the pastry.
  • Leftover pie can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Scotch pie, Scottish meat pie, ground lamb pie, savory pie recipe, traditional Scotch pie

Find it online: https://mjrecipe.com/scotch-pie-recipe/