Scotch pie might look easy to make, but it’s actually the opposite. It takes a bit of practice in order to get the recipe just right. For this recipe, you can choose between 2 types of meats, mutton or lamb. The one with mutton tastes better in my opinion, but this type of meat might be a bit tricky to find, so lamb might be the go-to for this one.
Some of you might have never heard of scotch pie, but I guarantee all the effort will be worth it in the end when you get to try this special dish. Scotch pie is a traditional Scottish meat pie recipe made with mutton or lamb. There is also a rim on top of the pastry that is used to add gravy or peas.
How to prepare the best scotch pie:
For the hot water pastry:
- 2 cups plain flour
- 1/2 cup water
- 1/2 cup lard (cut into cubes)
For the filling:
- 1 small onion
- 1 1/4 cups lamb mince
- 4 tbsp beef stock, lamb stock, or gravy (feel free to use more)
- 1 tsp mixed herbs
- 1/2 tsp mace
Start by oiling the pie tins using vegetable oil, then in a large bowl, place the flour and make a tiny hole in the middle. Now in a small pot, add hot water and add the lard. Stir until lard resolves.
Now, pour the lard mixture into the hole in the flour. Then using a wooden spoon, mix the ingredients together.
Once the ingredients have almost combined, place the dough onto a well-floured clean work surface and knead the dough until the ingredients have finally combined.
Next, divide the dough into 4 equal pieces and roll them into balls. Take a small bit of the dough balls to ensure there is enough dough for the pie lid.
After that, roll the dough balls until they are around 1/4 inch thick. Then place them into the pie tins.
Then, roll out the lids and place them on a baking sheet lined with parchment paper. Make sure that the lids fit inside of the pie casing. Put the pastry in the fridge and let it sit until it hardens.
While the pastry hardens, chop the onion and fry it in the frying pan. Next, add the herbs and mace, then put in a bowl a small amount of stock/gravy.
Then add the lamb or mutton and mix all the ingredients together. If needed add more stock/gravy.
Once the pasty has finally cooled, evenly divide the lamb mixture amongst the pie cases. Make sure that the cases aren’t above 3/4 full.
Now, add the pie lids, leaving a tiny bit of space at the top, so that you can add more gravy if desired later. Cut a small hole on top of the pie lids to let the air escape.
Finally, place the pies in the oven at 356 °F. Bake them for around 35-45 minutes, or until you see a golden brown color on the top.
Once they are done baking, take them out of the oven, serve with additional gravy on the top and enjoy!