Description
A satisfying, traditional Scotch pie made with a hot-water crust and a savory minced meat filling.
Ingredients
Scale
- 400 g (3 1/4 cups) plain/all-purpose flour, plus extra for dusting
- 140 g (5 oz) beef suet (or vegetarian suet) OR 100 g suet + 40 g chilled butter
- 180 ml (3/4 cup) water
- 1 tsp salt
- 1 large egg, beaten (for egg wash)
- 800 g (1.75 lb) minced mutton or lamb (or beef with ~15% fat)
- 1 medium onion, very finely diced
- 1 tsp ground black pepper
- 1/2 tsp ground mace or nutmeg (optional)
- 1 tsp salt (adjust to taste)
- 2 tbsp fresh parsley, finely chopped (optional)
- 50 g stale breadcrumbs or 30 g fresh breadcrumbs (optional, as binder)
- 25–30 ml (2 tbsp) beef stock or water if needed
Instructions
- Prepare the filling by mixing the minced meat with salt, black pepper, optional mace/nutmeg, onion, and parsley. Add breadcrumbs if needed, and adjust seasoning.
- Make the hot-water crust pastry by sifting flour and salt into a bowl. Heat suet (and butter if using) in water until melted, then pour into the flour and stir until combined. Knead briefly until smooth.
- Shape the pastry into 6 equal pieces for bottoms and smaller pieces for lids. Press bottom pieces into greased tins and fill with the prepared meat mixture.
- Cap the pies with the top pastry pieces, seal the edges, make a small hole in the center, and brush with egg wash.
- Bake at 200°C (400°F) for 15 minutes, then reduce to 180°C (350°F) for an additional 25–35 minutes until golden brown and cooked through.
- Allow to rest for 5–10 minutes after baking before serving.
Notes
Consider using leftover meat for the filling. These pies freeze well, making for convenient meals later.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 pie
- Calories: 600
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Scotch pie, meat pie, traditional recipe, Scottish cuisine