Scotch Pie Recipe: Make Authentic, Flavorful Scottish Meat Pies at Home

My First Bite of Scotland

Hi, I’m Jack! I never planned to be a chef—until I used sugar instead of salt in a lasagna. It was awful, but it lit a spark. Since then, I’ve discovered a love for authentic comfort food with bold flavor, and Scotch pies fit that perfectly.

I first tried a Scotch pie at a football match in Edinburgh. The pastry was crisp, the meat inside perfectly spiced—it was like biting into history. Since then, I’ve worked on recreating them in my home kitchen. They’re now a favorite in my rotation of hearty recipes, along with dishes like Buffalo Chicken Wraps and Neapolitan Pizza Dough.

These pies are satisfying, compact, and perfect for lunchboxes, gatherings, or solo cravings. If you’ve never made hot water pastry before, don’t worry—I’ll guide you step by step.

Ingredients and the Pastry Process

Traditional Ingredients for Scotch Pies

Hot water pastry is essential to Scotch pies. It holds its shape and gives that signature firm bite. Here’s what you’ll need:

For the pastry:

• 300g plain flour
• 75g lard
• 50g butter
• ½ tsp salt
• 120ml hot water

For the filling:

• 250g minced lamb (or beef)
• 1 small onion, finely chopped
• 1 tsp white pepper
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp nutmeg
• ¼ tsp allspice
• 1 tbsp Worcestershire sauce (optional)
• 1 tbsp beef stock

You’ll find this base familiar if you’ve tried rich pies like our Swiss Chocolate Croissants or savory ones like Rotisserie Chicken Recipe.

How to Make Traditional Scotch Pies

Making the Hot Water Pastry

1. Heat the lard, butter, and water in a saucepan until fully melted.
2. In a large bowl, combine flour and salt.
3. Pour in the hot fat mixture and stir to form a dough.
4. Knead lightly until smooth and let cool slightly before shaping.

Preparing the Filling

1. In a bowl, mix minced meat with all spices, onion, and stock.
2. Stir until combined. Chill if not using immediately.

Assembling the Pies

1. Roll out pastry to ⅛ inch (3 mm) thickness.
2. Cut circles to line small pie tins, pressing into the sides and leaving overhang.
3. Spoon meat mixture into each shell, gently pressing down.
4. Optionally, add a pastry lid with a small steam hole in the center.

If you’re new to meat pies, you might also enjoy our Gizzard Recipe, a Southern classic that uses similar seasoning.

Shaping the Pie Shells

1. Roll out the pastry to 3mm (⅛ inch) thick.
2. Cut circles large enough to fit small pie tins.
3. Press the pastry into the tins, leaving an overhang.

Filling the Pies

1. Spoon the seasoned meat mixture into each pastry shell.
2. Press down gently to compact the filling.

Baking the Scotch Pies to Perfection

Baking Temperature and Time

“For a perfect golden crust, make sure your oven is preheated to 180°C (350°F). If you love baking, you might also enjoy our Swiss Chocolate Croissants recipe, which delivers a flaky, buttery treat.”

1. Preheat the oven to 180°C (350°F).
2. Brush the pie tops with beaten egg for a golden finish.
3. Bake for 30-35 minutes until the pastry is golden and crisp.

Baking, Serving, and Storage

“If you’re interested in perfecting your dough-making skills, don’t miss our Neapolitan Pizza Dough guide, which explains how to create the perfect pizza crust.”

FAQs About Scotch Pies

The Best Traditional Scotch Pie Recipe: A Scottish Classic

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• Author: ANI LANI
• Total Time: 60 minutes
• Yield: 6 pies

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Description

Traditional Scottish Scotch pies made with hot water crust pastry and filled with seasoned minced meat. Perfectly crisp and satisfying.

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Ingredients

300g plain flour

75g lard

50g butter

½ tsp salt

120ml hot water

250g minced lamb or beef

1 small onion, finely chopped

1 tsp white pepper

½ tsp black pepper

½ tsp salt

½ tsp ground nutmeg

¼ tsp allspice

1 tbsp Worcestershire sauce (optional)

1 tbsp beef stock

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Instructions

1. Heat lard, butter, and water in a saucepan until melted.

2. In a bowl, combine flour and salt, then pour in the hot fat mixture.

3. Stir to form a dough and knead lightly until smooth. Let cool slightly.

4. Roll out pastry to 3mm thickness. Cut circles and line pie tins.

5. Mix minced meat with onion, spices, Worcestershire sauce, and stock.

6. Fill the pastry shells with the meat mixture, gently pressing down.

7. Optionally, add a pastry lid with a small hole for steam.

8. Preheat oven to 180°C (350°F) and brush pie tops with beaten egg.

9. Bake for 30–35 minutes until golden brown and crisp.

10. Cool slightly before serving with your favorite sides.

Notes

Store in the fridge for up to 3 days or freeze up to 3 months.

Reheat in the oven at 180°C (350°F) for 10 minutes.

Use lamb for a more authentic flavor.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Savory Pies
• Method: Baking
• Cuisine: Scottish

Conclusion

Scotch pies are a true Scottish classic, perfect for any occasion. Whether you enjoy them fresh from the oven or as a quick snack on the go, their rich, savory flavor is sure to delight. Try making your own at home using this easy-to-follow recipe and bring a taste of Scotland to your kitchen!