Description
A traditional Scotch Pie recipe featuring a savory filling and flaky pastry, perfect for any occasion.
Ingredients
Scale
- 400 g Ground lamb or beef mix
- 250 g All-purpose flour for pastry
- 100 g Lard or butter (butter for vegetarian option) for pastry
- 100 ml Boiling water for pastry
- 1 tsp Salt (divided for filling and pastry)
- 1 tsp Onion (finely chopped)
- 1 tsp White pepper (for seasoning)
- 0.5 tsp Black pepper (for seasoning)
- 0.5 tsp Ground mace (for filling)
- 0.25 tsp Ground nutmeg (for filling)
- 1 Egg (beaten, for brushing)
Instructions
- Make the Pastry: In a saucepan, heat lard (or butter) and water until just boiling. Pour over flour and half the salt in a bowl, stir, let cool, then knead until smooth.
- Prepare the Filling: Mix ground lamb (or beef/pork), onion, white pepper, black pepper, mace, nutmeg, and remaining salt until evenly combined.
- Shape the Pies: Roll pastry to 1/8-inch thick. Cut circles for bases and tops. Line pie rings or muffin tins with larger circles.
- Fill and Seal: Spoon meat filling into cases. Moisten edges, add tops, and pinch or crimp to seal.
- Bake: Brush with beaten egg. Bake at 180°C (350°F) for 30–35 minutes until golden brown.
- Cool and Serve: Let pies cool briefly before removing from molds. Serve hot, warm, or at room temperature.
Notes
- For a vegetarian option, substitute the meat with a plant-based filling.
- Make sure to knead the pastry until smooth for best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg