Lunches
Scotch Pie
The Quirky Foodster Team
Ingredients
- 350g (12 oz) plain flour
- 1/2 tsp fine salt
- 100g (3.5 oz) lard, cubed
- 120ml (1/2 cup) water
- 400g (14 oz) minced mutton or beef
- 1 small onion, finely diced
- 1/2 tsp ground white pepper
- 1/2 tsp ground mace
- 1 beef stock cube, crumbled
- 1 egg, beaten, for glazing
Method
- Heat the water and lard together in a saucepan until melted, then bring just to the boil.
- Pour the hot liquid into the flour and salt, mixing quickly to form a smooth, warm dough.
- While the dough is still warm, line 4 greased pie moulds, reserving a quarter of the dough for lids.
- Mix the mince, onion, pepper, mace and crumbled stock cube, then pack into the pastry cases.
- Roll out lids, seal the edges firmly, cut a small steam hole, brush with beaten egg.
- Bake at 190C (375F) for 35-40 minutes until deep golden and the filling is cooked through.
Introduction: A staple of football grounds, bakeries and school canteens across Scotland, the Scotch pie is a small, double-crust pie traditionally filled with minced mutton or beef and enclosed in a firm hot-water crust that holds its shape without a dish.
Cultural Background: A staple of football grounds, bakeries and school canteens across Scotland, the Scotch pie is a small, double-crust pie traditionally filled with minced mutton or beef and enclosed in a firm hot-water crust that holds its shape without a dish. Its distinctive raised rim was designed to hold a scoop of baked beans or mashed potato on top, a serving style still popular today.
Tips: Work with hot-water pastry while it is still warm; it becomes difficult to shape once cool. Chill the filled pies for 15 minutes before baking to help them hold their shape.
Variations: Use beef mince instead of mutton for a milder, more widely available version. Add a pinch of nutmeg alongside the mace for extra warmth. A vegetarian version can be made using a well-seasoned meat-free mince, though this is not a traditional preparation.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in an oven at 180C (350F) for 15 minutes until piping hot throughout.
Nutrition: Calories: 460 kcal, Protein: 20g, Carbs: 35g, Fat: 27g, Fibre: 2g
FAQs:
Q: Why is the crust so firm?
A: Hot-water crust pastry is designed to be self-supporting, so the pie holds its shape without a dish, a legacy of hand-raised pies.
Q: Can Scotch pies be frozen?
A: Yes, freeze baked and cooled pies for up to 2 months; thaw fully before reheating in the oven.
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