Warm Baked Traditional Scotch Pie Recipe

Introduction

Warm baked traditional Scotch pies are a comforting Scottish classic, packed with savory spiced meat and encased in a rich, flaky crust. Perfect for cozy meals or gatherings, these pies offer a delicious taste of heritage in every bite.

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

1. Step 1: Preheat your oven to 180°C (355°F).
2. Step 2: In a large mixing bowl, combine the minced meat, chopped onions, salt, pepper, nutmeg, allspice, and stock. Mix thoroughly until evenly distributed.
3. Step 3: In a saucepan, heat the water and lard together until the lard has melted completely. Remove from heat.
4. 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.
5. Step 5: When the dough begins to come together, transfer it to a floured surface and knead gently until smooth.
6. 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.
7. Step 7: Fill each pie shell with the meat mixture, packing it down to remove air pockets.
8. Step 8: Roll out the dough for the lids and place them over the filled pies. Crimp the edges to seal, trim excess dough, and make a small hole in the center of each lid for steam to escape.
9. Step 9: Brush the tops of the pies with the beaten egg to glaze.
10. Step 10: Bake in the preheated oven for 40-45 minutes or until golden brown and cooked through.
11. Step 11: Allow the pies to cool slightly before serving for the best texture and flavor.

Tips & Variations

• For a richer crust, try using all lard instead of vegetable shortening.
• Add a pinch of cayenne pepper or chili flakes to the meat mixture for a subtle heat.
• Serve with traditional mushy peas or a simple green salad for a complete meal.
• You can swap lamb for beef or a mix of both depending on your preference.
• If you don’t have pie tins, individual ramekins can work as an alternative.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in a moderate oven at 160°C (320°F) until warmed through to maintain the crust’s crispness. Alternatively, freeze unbaked pies for up to 1 month; bake directly from frozen, adding extra cooking time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for the filling?

Yes, you can use minced pork, beef, or even a combination of meats. Just adjust the seasoning to complement the meat you choose.

How do I prevent the pie crust from getting soggy?

Make sure to pack the meat filling down firmly to remove air pockets and ensure the steam escapes by cutting a small hole in the pie lid. Also, baking at the right temperature helps keep the crust crisp.

Warm Baked Traditional Scotch Pie Recipe

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★★★★★

4.8 from 135 reviews

• Author: Harper
• Total Time: 1 hour 30 minutes
• Yield: 6 traditional-sized Scotch pies 1x

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Description

This Warm Baked Traditional Scotch Pie recipe features a rich and flavorful minced lamb or beef filling seasoned with traditional spices, encased in a tender, flaky pastry crust made from lard or vegetable shortening. Baked to golden perfection, these pies are a beloved Scottish staple, perfect for a hearty snack or meal.

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Ingredients

Scale 1x2x3x

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

Finishing

• 1 egg, beaten, for glazing
• Salt and pepper to taste

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Instructions

1. Preheat the Oven: Set your oven to 180°C (355°F) to prepare for baking the pies.
2. Prepare the Filling: In a large mixing bowl, thoroughly combine the minced lamb or beef with finely chopped onions, salt, ground white pepper, ground nutmeg, ground allspice, and the beef or lamb stock. Mix until all ingredients are evenly incorporated.
3. Melt the Lard: In a saucepan, gently heat the water and lard together until the lard has fully melted. Remove the mixture from the heat.
4. Make the Pastry Dough: Place the plain flour in a large bowl and create a well in the center. Pour the warm lard and water mixture into the well and mix with a wooden spoon until the dough begins to form.
5. Knead the Dough: Transfer the dough onto a floured surface and knead it gently until it becomes smooth and elastic.
6. Prepare Pie Bases: Divide the dough into two parts: two-thirds for the pie bases and one-third for the lids. Roll out the larger portion and line your pie tins, pressing the dough firmly into the corners to ensure a tight fit.
7. Fill the Pies: Spoon the prepared meat mixture into each pie shell, pressing it down to remove any air pockets for a solid filling.
8. Form and Seal Lids: Roll out the smaller portion of dough to make lids. Place them over the filled pies, crimp the edges to seal them well, trim off any excess dough, and cut a small hole in the center of each lid to allow steam to escape during baking.
9. Glaze the Pies: Brush the tops of the pies with the beaten egg to give them a shiny, golden finish once baked.
10. Bake the Pies: Place the pies in the preheated oven and bake for 40-45 minutes, or until the pastry is golden brown and cooked through.
11. Cool and Serve: Let the pies cool slightly before serving to enhance their texture and flavor.

Notes

• You can substitute vegetable shortening for lard to make the pastry suitable for vegetarians who consume dairy and eggs.
• The small hole made in the pie lids helps steam escape and prevents the pies from bursting in the oven.
• For best results, use fresh minced meat and finely chopped onions to keep the filling moist and flavorful.
• These pies can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
• Adjust seasoning according to taste preferences, adding more pepper or spices if desired.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Savory Pies
• Method: Baking
• Cuisine: Scottish

Keywords: Scotch Pie, Traditional Scottish Pie, Minced Meat Pie, Baked Meat Pie, Lamb Pie, Beef Pie, Savory Pastry