Description
This Authentic Scotch Pie recipe features tender lamb mince seasoned with mixed herbs and mace, encased in a flaky hot water crust pastry. Traditionally baked until golden brown, these hearty pies make a perfect savory treat for any occasion, offering a taste of classic Scottish cuisine.
Ingredients
Filling
- 300g lamb mince
- 1 small onion, finely chopped
- 1 tsp mixed herbs (oregano, marjoram, basil, or rosemary)
- 1/2 teaspoon mace
- 4 tbsp lamb stock, beef stock, or gravy (minimum amount, may need more)
- Salt and pepper to taste
Pastry
- 250g plain flour (2 cups)
- 100g lard (1/2 cup)
- 120ml water (1/2 cup)
- Vegetable oil (for oiling pie tins) or cling film (for lining tins)
Instructions
- Prepare Pie Tins: Lightly oil the pie tins with vegetable oil or line them with cling film to prevent sticking.
- Make the Pastry Dough: Place the plain flour into a large bowl and create a well in the center. Cut the lard into cubes and gently melt it in a small pot over hot water without boiling. Pour the melted lard and water mixture into the flour well and mix with a wooden spoon until mostly combined.
- Knead the Dough: Transfer the dough to a floured surface and knead briefly to ensure everything is fully combined. Work swiftly as the hot water pastry cools and becomes harder to handle.
- Divide and Roll Pastry: Divide the dough into 4 equal balls. Reserve a small portion from each ball to use later for the pie lids. Roll each ball to about 5mm thickness, roughly 20cm diameter for 10cm pie tins.
- Line Pie Tins: Place each rolled-out pastry ball into a pie tin or drape over jars/glasses lined with cling film, cutting evenly to create a flat edge at the top for sealing the lids.
- Roll Out Pie Lids: Roll out the reserved dough pieces to slightly smaller than the pie casing size. Place lids on cling film or baking paper on a tray and chill with the pie cases in the fridge to firm up.
- Prepare Lamb Filling: While the pastry chills, fry the finely chopped onion in a pan. Add the mace and mixed herbs, then transfer to a bowl. Stir in the minimum amount of stock or gravy and let cool.
- Mix Filling: Add the cooled onion mixture to the lamb mince and combine thoroughly. Adjust with more stock or gravy if needed, ensuring the mixture is moist but not too wet to prevent soggy pastry.
- Fill Pie Cases: Remove the pastry from the fridge and fill each pie casing about three-quarters full with the lamb mixture.
- Seal the Pies: Place the pastry lids gently onto each pie, pressing down about 1cm from the top edge to seal. Cut a small hole in the center of each lid to allow steam to escape during baking.
- Bake the Pies: Place the pies in a preheated oven at 180°C (356°F) and bake for approximately 45 minutes. Check after 35-40 minutes to ensure the pastry is golden-brown and fully cooked.
- Cool and Serve: Once baked, let the pies cool enough to handle before removing them from the tins. Serve warm to enjoy the authentic Scotch pie experience.
Notes
- Use hot water pastry for a traditional flaky crust that holds the filling well.
- Adjust the amount of stock or gravy in the filling to control moisture, preventing soggy pastry.
- The small hole in the pie lid is essential to let steam escape and avoid bursting.
- These pies can be made in jars or glasses lined with cling film if pie tins are unavailable.
- Serve with mashed potatoes or mushy peas for a classic Scottish meal.
- Allow pies to cool slightly before handling to avoid breaking the delicate pastry crust.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Scottish
