1. What is a Scotch pie made of?

A Scotch pie consists of a hot water crust pastry filled with spiced minced lamb or beef.

2. Can I freeze Scotch pies?

Yes! Freeze baked pies for up to 3 months and reheat in the oven.

3. What sauce goes best with Scotch pies?

Brown sauce, gravy, or even ketchup are popular choices.

4. What is the difference between a Scotch pie and a meat pie?

Scotch pies have a firmer, hot water pastry crust, while regular meat pies use a softer shortcrust or puff pastry.

5. Can I make Scotch pies without lard?

Yes, but lard gives the pastry its traditional texture and firmness.

6. Why do Scotch pies have a hole in the top?

The hole allows steam to escape, preventing the pastry from becoming soggy.

The Best Traditional Scotch Pie Recipe

Name: The Best Traditional Scotch Pie Recipe: A Scottish Classic
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Scottish
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

Description

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

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