Try This Cozy Scotch Pie Comfort Food Recipe

Traditional Scotch Pie Recipe

The Scotch Pie is a classic "hand-held" meal, famously served at football matches across Scotland. This recipe yields a sturdy, crisp crust with a juicy, spiced meat filling.

Prep time: 1 hour

Cook time: 45 minutes

Servings: 4-6 individual pies

Ingredients

Hot Water Crust Pastry

250g (2 cups) Plain (all-purpose) flour

100g (1/2 cup) Lard (traditional) or unsalted butter

125ml (1/2 cup) Water

1/2 tsp Salt

1 Egg (beaten, for glazing)

The Filling

400g (approx. 1 lb) Minced lamb or mutton (lamb is easier to find and very delicious)

1 small Onion, very finely diced

1 tsp Ground mace (or nutmeg if unavailable)

1 tsp White pepper (essential for that authentic kick)

1/2 tsp Salt

4-5 tbsp Beef or lamb stock (to keep it moist)

Instructions

1. Prepare the Filling

In a large bowl, mix the raw minced meat, onion, mace, salt, and pepper.

Gradually add the stock. You want the meat to be moist but not swimming in liquid.

Cover and set aside in the fridge while you make the pastry.

2. Make the Hot Water Pastry

Note: Hot water crust must be worked while warm.

Sift the flour and salt into a large heat-proof bowl. Make a well in the center.

In a small saucepan, bring the water and lard (or butter) to a gentle boil until the fat is completely melted.

Pour the hot liquid into the flour well. Stir quickly with a wooden spoon until a dough forms.

As soon as it is cool enough to touch, knead it briefly on a floured surface until smooth. Do not overwork it.

3. Mould the Pies

The Case: Cut off about 2/3 of the dough. Divide into 4-6 balls. Roll each out into a circle about 1/4 inch thick.

The Shape: Traditionally, you can use a greased jam jar or tumbler. Drape the pastry over the bottom of the jar and press it down the sides to create a "cup" shape. Carefully slide it off. (Alternatively, use 10cm springform mini-cake tins or muffin tins for a safer result).

The Lids: Roll out the remaining 1/3 of the dough and cut out circles that fit inside your pastry cases. Use a small nozzle or knife to cut a vent hole in the center of each lid.

4. Assembly

Preheat your oven to 180°C (350°F).

Fill the pastry cases with the meat mixture, pressing it down lightly. Only fill to about 1 cm below the top edge of the pastry.

Dampen the edges of the lids with a little water. Place the lids inside the case, pressing them down onto the meat so the side walls of the pie still stand up higher than the lid.

Pinch the edges of the lid and the side walls together to seal.

5. Baking

Place the pies on a baking tray. Brush the tops and sides with the beaten egg wash.

Bake for 40–45 minutes until the pastry is a deep golden brown and the meat is cooked through.