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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Set your oven to 180°C (355°F) to prepare for baking the pies.
- 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.
- 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.
- 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.
- Knead the Dough: Transfer the dough onto a floured surface and knead it gently until it becomes smooth and elastic.
- 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.
- Fill the Pies: Spoon the prepared meat mixture into each pie shell, pressing it down to remove any air pockets for a solid filling.
- 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.
- Glaze the Pies: Brush the tops of the pies with the beaten egg to give them a shiny, golden finish once baked.
- 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.
- 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
