Delicious Scotch Pies: (Still King of the Pies)

Ingredients

• unspecified All-Purpose Flour (for hot‑water‑crust pastry; mixed with salt)
• unspecified Butter (used with water and lard for pastry; also for gravy)
• unspecified Lard (solid pork fat for pastry; can substitute solid vegetable fat or all butter)
• unspecified Water (hot water for pastry)
• unspecified Salt (added to flour and to meat seasoning)
• unspecified Onion (diced and fried until soft for filling)
• unspecified Cooking Oil (for frying onion and meat; any high‑smoke‑point oil works)
• unspecified Minced Lamb (traditional meat; can substitute minced beef)
• unspecified Ground White Pepper (seasoning for meat)
• 1 teaspoon tsp Ground Mace or Nutmeg (spice for filling)
• 1 teaspoon tsp Mixed Herbs (herb blend for filling)
• 500 ml Beef Stock (one pint; can use natural stock or stock cubes dissolved in water)
• unspecified Egg (beaten for egg wash)
• 2 small knobs Butter (for gravy) (adds shine to gravy)
• unspecified Cornflour (mixed with water to thicken gravy)

Instructions

1. Prepare Hot‑Water‑Crust Pastry

   Heat water in a saucepan over medium heat, add butter and lard, and melt. Meanwhile, whisk salt into the flour and make a well. When the fats have melted, pour the hot liquid into the flour well and stir with a spatula until partially combined, then turn onto a work surface and finish kneading by hand until smooth and cool enough to handle.

   Time: PT10M

2. Chill the Pastry

   Divide the dough into two equal portions, flatten each into a slab, wrap tightly in cling film, and refrigerate for at least 30 minutes.

   Time: PT30M

3. Cook the Filling

   Heat a splash of cooking oil in a frying pan, add diced onion and sauté until soft (≈5 min). Add the minced lamb (or beef), breaking it up, and fry until browned (≈5 min). Season with salt, ground white pepper, 1 tsp ground mace or nutmeg, and 1 tsp mixed herbs. Pour in 500 ml beef stock, bring to a boil, then lower heat, cover, and simmer for 10 minutes.

   Time: PT20M

4. Strain and Cool the Filling

   Strain the cooking stock into a small saucepan for later use as gravy. Transfer the cooked meat to a bowl and let it cool completely before assembling the pies.

   Time: PT5M

5. Pre‑heat Oven

   Set the oven to 170 °C (340 °F, gas mark 3) and allow it to fully pre‑heat.

   Time: PT10M

   Temperature: 170°C

6. Roll and Cut Pastry

   Remove one chilled dough slab, cut it into two pieces (≈2/3 for the base, 1/3 for the lid). Lightly flour the work surface and roll the larger piece with a 3 mm spacer rolling pin into a circle large enough to line the tin. Repeat with the smaller piece for the lid. Use a 12.5 cm round cutter to trim if needed.

   Time: PT15M

7. Line the Spring‑Form Tins

   Grease each tin lightly with lard. Press the rolled base pastry into the tin, pushing it into the corners and up the sides. Use a spare scrap of pastry to seal any gaps where the base meets the sides.

   Time: PT5M

8. Fill the Pies

   Spoon the cooled meat mixture into each lined tin, filling to about 1 cm below the rim. Add a spoonful of the reserved pan juices for extra moisture, but do not over‑fill.

   Time: PT5M

9. Prepare and Attach the Lid

   Brush the edge of the base pastry and the inside of the lid with egg wash. Place the lid on top, press gently, then crimp the edges all the way around with fingers and thumbs. Trim excess pastry with a dough knife and crimp again for a neat finish.

   Time: PT5M

10. Egg Wash the Tops

    Brush the entire top of each pie with a final coat of egg wash for a glossy finish.

    Time: PT2M

11. Bake the Pies

    Place the assembled pies on a wire rack in the oven and bake for 50 minutes at 170 °C.

    Time: PT50M

    Temperature: 170°C

12. Rest After Baking

    Remove the pies, keep them in the tins on a wire rack and let them rest for 10 minutes to settle the juices.

    Time: PT10M

13. Make the Gravy

    In a saucepan, melt two small knobs of butter over medium heat. Add the strained beef stock, bring to a simmer, then whisk in a slurry of cornflour and cold water until the desired thickness is reached.

    Time: PT5M

14. Unmould and Serve

    Loosen the spring‑form tins, lift the pies out, slice, and serve hot with the prepared gravy. They can also be enjoyed cold.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

20 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Butter: Margarine, vegetable oil (for gravy only)
• Instead of Lard: Vegetable shortening, all butter
• Instead of Cooking Oil: vegetable oil, canola oil
• Instead of Minced Lamb: Minced beef, ground turkey
• Instead of Ground White Pepper: black pepper
• Instead of Ground Mace or Nutmeg: ground nutmeg
• Instead of Mixed Herbs: dried thyme and rosemary mix
• Instead of Beef Stock: vegetable stock
• Instead of Egg: milk wash
• Instead of Butter (for gravy): margarine
• Instead of Cornflour: arrowroot powder, all‑purpose flour slurry

Equipment Needed

• Saucepan
• Frying Pan
• Mixing Bowl
• Adjustable Stainless Steel Rolling Pin
• Pastry Cutter (12.5 cm)
• Spring Form Pie Tins (2)
• Wire Rack
• Oven
• Spatula
• Dough Knife
• Brush
• Cling Film

Critical Steps — Do Not Skip

• Melting butter and lard into hot water without scorching.
• Kneading the hot‑water‑crust dough until smooth and cool enough to handle.
• Chilling the dough for at least 30 minutes.
• Cooking the meat just until browned and then simmering with stock.
• Preserving pan juices for both the pie filling and the gravy.
• Rolling the pastry to an even thickness without tearing.
• Moulding the pastry into the spring‑form tins and sealing the lid tightly.
• Leaving a 1 cm gap at the top to prevent bubbling.
• Baking at the correct temperature (170 °C) for the full 50 minutes.
• Making a smooth, lump‑free gravy from the reserved stock.

Chef Tips from the Video

• Use a stainless‑steel rolling pin with a 3 mm spacer for uniformly thin pastry.
• Grease the spring‑form tins lightly with lard for extra flavor and easy release.
• Reserve as much pan juice as possible; it adds depth to both the filling and the gravy.
• If you prefer a richer filling, add a splash of Worcestershire sauce to the meat while simmering.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The pastry dough can be prepared up to 24 hours ahead and kept refrigerated.
• Cooked meat filling can be made a day ahead; reheat gently before assembling.
• Gravy can be made in advance and reheated; add a splash of stock if it thickens too much.

Frequently Asked Questions