Scotch Pie Recipe
A classic Scottish meat pie with a crispy, hot water crust pastry filled with savory spiced mutton or beef.
Equipment
- Mixing Bowl
- Rolling Pin
- Pie Molds
- Oven
Ingredients
Hot Water Crust Pastry
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ cup lard or butter
- ½ cup water boiling
Filling
- 1 lb ground lamb or ground beef
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ cup beef stock or water
Instructions
- Preheat oven to 375°F (190°C). Grease pie molds.
- In a bowl, mix flour and salt. Heat lard and boiling water together until melted, then pour into the flour and mix into a dough.
- Knead dough until smooth, then roll out and cut circles for pie bases and lids.
- Press dough circles into pie molds to form a shell.
- In a bowl, mix ground lamb (or beef) with salt, pepper, nutmeg, allspice, and beef stock.
- Fill each pie shell with the meat mixture and cover with a pastry lid, crimping the edges to seal.
- Cut a small hole in the center of each pie to allow steam to escape.
- Bake for 40-45 minutes until golden brown.
- Let cool slightly before serving. Best enjoyed warm!
Notes
For an extra crispy crust, brush the top of each pie with an egg wash before baking!