Warm Baked Traditional Scotch Pie Recipe
Introduction
Warm baked traditional Scotch pies are a hearty and comforting treat, perfect for a snack or a light meal. With a rich spiced meat filling encased in flaky, golden pastry, these pies offer a taste of classic Scottish cuisine that’s easy to make at home.
Ingredients
- 500 g minced lamb or beef
- 2 medium onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup beef or lamb stock
- 500 g plain flour
- 250 g lard or vegetable shortening
- 150 ml water
- 1 egg, beaten, for glazing
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 180°C (355°F).
- Step 2: In a large mixing bowl, combine the minced meat, chopped onions, salt, pepper, nutmeg, allspice, and stock. Mix thoroughly until evenly distributed.
- Step 3: In a saucepan, heat the water and lard together until the lard has completely melted. Remove from heat.
- Step 4: Place the flour in a large bowl and make a well in the center. Pour the warm lard mixture into the well and mix with a wooden spoon.
- Step 5: When the dough begins to come together, transfer it to a floured surface and knead gently until smooth.
- Step 6: Divide the dough into portions: two-thirds for the bases and one-third for the lids. Roll out the dough for the bases and line each pie tin, pressing firmly into the corners.
- Step 7: Fill each pie shell with the meat mixture, packing it down to remove any air pockets.
- Step 8: Roll out the dough for the lids and place them over the filled pies. Crimp the edges to seal, trim any excess dough, and make a small hole in the center of each lid for steam to escape.
- Step 9: Brush the tops of the pies with beaten egg to glaze.
- Step 10: Bake in the preheated oven for 40-45 minutes, until the pies are golden brown and cooked through.
- Step 11: Allow the pies to cool slightly before serving to enjoy the best texture and flavor.
Tips & Variations
- Use all beef or all lamb depending on your preference, or mix both for a richer flavor.
- Adding a splash of Worcestershire sauce to the filling can enhance the savory depth.
- For a vegetarian option, substitute the meat with cooked lentils and mushrooms, seasoned similarly.
- Ensure the dough is well chilled before rolling to make it easier to handle and flaky after baking.
Storage
Store cooled Scotch pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 160°C (320°F) for 10-15 minutes until heated through to maintain the flaky crust. These pies also freeze well; wrap individually and freeze for up to 1 month. Defrost overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought pastry instead of making dough from scratch?
Yes, shortcrust or puff pastry from the store can be used as a convenient alternative, though the traditional lard-based pastry offers a classic texture and flavor.
What type of meat is best for Scotch pie filling?
Minced lamb or beef are traditional choices. Lamb provides a richer, slightly gamey flavor, while beef offers a milder taste. You can also use a mixture of both to balance flavor and texture.
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Warm Baked Traditional Scotch Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 individual pies 1x
Description
Warm Baked Traditional Scotch Pie is a hearty and flavorful classic Scottish meat pie made with minced lamb or beef seasoned with spices like nutmeg and allspice, encased in a rich, flaky hot water crust pastry. Perfectly baked to a golden brown crust, these pies offer a satisfying combination of tender meat filling and crisp pastry, ideal for a comforting meal or snack.
Ingredients
Filling
- 500 g minced lamb or beef
- 2 medium onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup beef or lamb stock
Pastry
- 500 g plain flour
- 250 g lard or vegetable shortening
- 150 ml water
For Glazing
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 180°C (355°F) to ensure it reaches the right temperature for baking the pies evenly.
- Prepare Filling: In a large mixing bowl, combine the minced meat, finely chopped onions, salt, ground white pepper, nutmeg, allspice, and beef or lamb stock. Mix thoroughly until all ingredients are evenly incorporated to create a flavorful filling.
- Melt Lard: In a saucepan, heat the water and lard together over medium heat until the lard has fully melted. Remove the mixture from heat once melted to prepare the hot water crust pastry.
- Make Dough: Place the plain flour into a large bowl and make a well in the center. Pour the warm melted lard mixture into the well and mix with a wooden spoon until a dough begins to form.
- Knead Dough: Transfer the dough to a floured surface and knead it gently until smooth and elastic, which helps develop a good texture for the pastry.
- Divide Dough: Divide the dough into two portions: two-thirds for the bases and one-third for the lids. Roll out the base dough to line each pie tin, pressing it firmly into the corners to create an even shell.
- Fill Pies: Spoon the meat mixture into each lined pie shell, packing it down gently to remove any air pockets and ensure an even filling.
- Top Pies: Roll out the remaining dough for the lids and place them over the filled pies. Crimp the edges together to seal well, trim any excess dough, and pierce a small hole in the center of each lid to allow steam to escape during baking.
- Glaze: Brush the surface of each pie lid with the beaten egg to give the pies a beautiful golden glaze once baked.
- Bake Pies: Place the pies in the preheated oven and bake for 40-45 minutes, or until the pastry is golden brown and the filling is cooked through.
- Cool and Serve: Remove the pies from the oven and allow them to cool slightly before serving. This resting time enhances the texture and flavor, making them perfect for enjoying warm.
Notes
- The hot water crust pastry is traditional for Scotch pies and becomes perfectly crisp and flaky when baked.
- You can substitute beef stock with vegetable broth for a slightly lighter flavor, though the traditional taste comes from beef or lamb stock.
- Make sure not to overfill the pies to prevent leaking during baking.
- Letting the pies cool slightly makes them easier to handle and improves flavor absorption.
- These pies are great served with mashed potatoes or a simple green salad.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Scottish
Keywords: Scotch pie, traditional Scottish pie, minced lamb pie, hot water crust pastry, savory meat pie, baked pie
