Ingredients
For the Pastry
- 250 g All-purpose flour
- 100 g Lard or butter (butter for vegetarian option)
- 100 ml Boiling water
- 0.5 tsp Salt (half of the total salt)
For the Filling
- 400 g Ground lamb or beef (or a mix)
- 1 tsp Finely chopped onion
- 1 tsp Salt (remaining half)
- 1 tsp White pepper
- 0.5 tsp Black pepper
- 0.5 tsp Ground mace
- 0.25 tsp Ground nutmeg
For Finishing
- 1 Egg, beaten (for brushing)
Instructions
- Make the Pastry: In a saucepan, heat the lard or butter with boiling water until just boiling. Pour this hot liquid mixture over the flour and half the salt placed in a bowl. Stir to combine and let it cool slightly. Once cooled enough to handle, knead the mixture until it becomes smooth and pliable to form the hot water crust pastry.
- Prepare the Filling: Combine ground lamb or beef with finely chopped onion, white pepper, black pepper, ground mace, ground nutmeg, and the remaining salt. Mix thoroughly to distribute the seasonings evenly throughout the meat.
- Shape the Pies: Roll out the pastry on a floured surface to about 1/8-inch thickness. Using a cutter, cut out circles large enough for the base and tops of the pies. Line greased pie rings or muffin tins with the larger pastry circles to form the pie shells.
- Fill and Seal: Spoon the prepared meat filling evenly into each pastry-lined case. Moisten the edges of the pastry with water to help seal. Place the smaller pastry circles on top and pinch or crimp the edges carefully to seal the pies securely.
- Bake: Brush the tops of the pies with beaten egg to achieve a glossy, golden finish after baking. Place in a preheated oven at 180°C (350°F) and bake for 30 to 35 minutes or until the pastry is golden brown and cooked through.
- Cool and Serve: Remove the pies from the oven and allow them to cool slightly before removing from the tins or rings. Serve warm or at room temperature as a traditional Scottish snack or meal accompaniment.
Notes
- For a vegetarian alternative, substitute the meat with a plant-based mince and use butter in the pastry.
- Using hot water crust pastry makes the pastry pliable and flaky, a key characteristic of Scotch pies.
- Ensure the edges are well sealed to prevent filling leakage during baking.
- These pies can be made ahead and refrigerated or frozen before baking.
- Serve with traditional sides like mashed potatoes and peas for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Scottish