Scotch Pies
Small, straight-sided pies of hot water crust pastry filled with peppery minced lamb. A football-ground favourite.
- Prep
- 40 min
- Cook
- 40 min
- Serves
- 6
- Level
- Hard
Scotch pies have a raised crust with a lid set below the rim, leaving space for gravy, beans or mash on top.
The hot water crust is easier than it sounds, but work while it's warm as it firms up as it cools.
Scotch Pies
1 hr 20 min total · approx. 560 kcal per serving
Ingredients
Servings
Method
- Mix the lamb, onion, mace, pepper, nutmeg, stock and 1 tsp salt. Chill while you make the pastry.
- Heat the lard and water until the lard melts and the mix just boils. Pour onto the flour and salt and stir, then knead briefly into a smooth dough.
- Heat the oven to 200°C / 180°C fan. Keep a quarter of the dough warm for lids. Mould the rest over the base of 6 small jars or ramekins to make cases about 8cm across and 4cm deep. Leave to firm up, then remove the moulds.
- Fill the cases with the meat. Roll out the lids, press them on just below the rim and cut a small hole in each.
- Brush with egg and bake on a lined tray for 35–40 minutes until golden. Serve hot.
Cook's noteCollars of baking paper tied round the cases help them keep their shape in the oven.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
