Learn how to make traditional Scottish meat pies from scratch with this easy recipe.
Authentic Scotch pies can be made at home, and it’s easier than you think!
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Scotch pies, sometimes known as Scottish meat pies, are an inexpensive snack (or meal!) commonly found in bakeries and grocery stores in Scotland.
Dating back at least a few centuries, they’re a type of mince pie made with hot water pastry, which gives them a sturdy crust that encases the seasoned meat mixture inside.
Traditionally, these pies were made with spiced minced mutton (which is why they’re sometimes called mutton pies), but since that’s not readily available in most supermarkets today, you can use minced lamb or beef.
These pies are often considered an “on the go” food, which can be eaten much the same way as a sandwich.
Their portability makes Scotch pies a popular food item at football (soccer) games as well
Many people enjoy their Scotch pies topped with gravy or mashed potatoes.
You’ll find that the top crust of the pie is usually recessed a bit lower than the sides, which allows plenty of room for these toppings.
What to Serve with Scotch Pies
Often, these pies are served as a stand-alone item, making a simple snack or on-the-go meal.
But if you want to round out a full meal, there are plenty of side items that would make tasty accompaniments.
Scotch pies are often served alongside mashed potatoes or chips (french fries), possibly with some gravy. Baked beans are also a common addition.
Baked potatoes, green beans, broccoli, peas, or other favorite vegetables would be tasty side items as well!
You could even serve up some homemade Scottish shortbread for dessert!
How to Make Traditional Scotch Pies
It’s easier than you think to make these simple meat pies!
Ingredients You’ll Need:
For the Crust:
- All-purpose flour
- Salt
- Lard or vegetable shortening
- Water
- Egg
For the Filling:
- Ground lamb
- Onion
- Beef broth
- Ground mace
- Salt
- Black pepper
How to Make it:
Prepare the crust. Combine flour and salt in a mixing bowl, then create a well in the middle.
In a small saucepan, boil the lard or shortening along with water, then pour the mixture into the well in the middle of the flour.
Stir until dough comes together. Let cool until it can be handled easily.
Roll the dough. Once the dough has cooled a bit, set aside about 1/4 of the dough. Take the remaining dough and divide it into 4 pieces.
Roll each of the four pieces of dough into a circle. Place the round of dough into the prepared tin, pressing it down into the bottom and up the sides of the pan.
Prepare filling. In a medium mixing bowl, combine the ground lamb, onion, broth, and spices.
Divide the filling into fourths, placing a portion into each prepared crust.
Top the pies. Take the piece of dough you set aside earlier and roll it out until it’s large enough that you can fit the four pans on top of it.
Cut around each pan to create a circle that fits perfectly on top of the pan as a “lid.”
Place a piece of dough on top of each pie and press it together with the dough on the sides.
Brush the top of each pie with egg yolk and make a small slit in the top of the crust to let the air out .
Bake. Bake for about 40 minutes and serve warm.
Notes and Adaptations:
- Although traditionally prepared with ground mutton, ground lamb or ground beef are commonly used today. The flavor will vary slightly, but feel free to use either.
- These 4-inch springform pans work great, but you can use other small baking dishes if preferred.
- Store in an airtight container in the refrigerator for 3-4 days, or freeze tightly wrapped for up to 3 months.
- You can serve leftovers cold or reheat them if desired.
Recommended Equipment:
Traditional Scotch Pies
It's easier than you think to create traditional Scotch Pies at home!
Ingredients
- For the Crust:
- 2 cups flour
- 1 teaspoon salt
- ½ cup shortening (or lard)
- ½ cup water
- 1 egg yolk
- For the Filling:
- 1 pound ground lamb (or ground beef)
- ½ cup finely chopped onion
- ¼ cup beef broth
- ½ teaspoon ground mace
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350F degrees. Grease four 4-inch spring form pans. Set aside.
- In a medium bowl combine flour and salt. Make a well in the middle and set aside.
- In a small saucepan boil shortening and water, stirring until combined. Pour into the middle of the flour and mix until dough forms.
- When cool enough to handle, set aside a small ball of dough (about 1/4 of the total amount) for the pie tops. Then divide the rest of the dough into fourths.
- Roll out each of the four balls on a floured surface until wide enough to cover the bottom of a pan and the sides of your pans. Press dough into the bottom and up the sides of the pans and set aside.
- In a medium mixing bowl combine ground lamb, onion, broth and spices. Mix until incorporated.
- Divide the meat mixture into fourths and place an even amount into each pan.
- Take the remaining dough that you set aside and roll it out so that it's large enough for you to set all four pans onto. Cut around each pan to make perfectly sized circles to use as top crusts. Place a round of dough on top of each pie and press together with the sides of the dough.
- Brush the top of each pie with the egg yolk and make a small slit in the middle to let the air out.
- Bake for 40 minutes, until crust is golden-brown and the internal temperature of the meat is at least 160F. Serve warm.
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