Scotch Pies (the king of pies)

Ingredients

• 250 ml Water (for hot water crust pastry)
• 1 tsp Salt (for pastry dough)
• 500 g All-Purpose Flour (for pastry dough, sifted)
• 250 g Unsalted Butter (cut into cubes, for pastry dough)
• 125 g Lard (or vegetable shortening, for pastry dough and greasing tins)
• 500 g Ground Lamb (or ground beef as alternative)
• 2 tbsp Olive Oil (for frying onions)
• 1 medium Onion (finely diced)
• 1 tsp Ground Mace (traditional spice)
• 1 tsp Mixed Herbs (Italian seasoning) (traditional spice blend)
• 1/2 tsp Ground Black Pepper (adjust to taste)
• 1/4 tsp Salt (for filling, remember pastry already contains salt)
• 500 ml Beef Stock (can use lamb, chicken or vegetable stock; use stock cubes if needed)
• 2 pieces Bay Leaves (optional, adds flavor to filling and gravy)
• 1 small Egg (for egg wash)
• 1 tbsp Milk (for egg wash, makes wash runny)
• 30 g Unsalted Butter (for finishing gravy, adds shine)
• 1 tsp Corn Flour (heaped, for gravy thickening (cornstarch))
• 2 tbsp Cold Water (to make corn flour slurry)

Instructions

1. Make Hot‑Water‑Crust Pastry Dough

   Place 250 ml water in a small pan, bring to a simmer, add 1 tsp salt and 500 g flour, then add 250 g butter and 125 g lard. Stir until the fat melts, then mix with a wooden spoon until a shaggy dough forms. Finish with a ball scraper, turn onto a floured surface and knead gently into a smooth ball. Divide into a large piece (for bases) and a small piece (for lids).

   Time: PT15M

2. Chill Pastry

   Wrap each dough piece in cling film and refrigerate for at least 2 hours (or overnight).

   Time: PT2H

3. Cook the Meat Filling

   Heat 2 tbsp olive oil in a large pan, add the diced onion and fry until just soft. Stir in 1 tsp ground mace, 1 tsp mixed herbs, 1/4 tsp salt and 1/2 tsp black pepper. Add 500 g ground lamb (or beef) and brown, breaking up the meat. Pour in 500 ml beef stock, add 2 bay leaves (optional), cover and simmer 10 minutes.

   Time: PT23M

4. Strain Stock and Cool Filling

   Remove the bay leaves, strain the cooking liquid into a jug, and set the meat aside in a bowl to cool. Skim the fat from the hot stock, discard the solidified fat, and keep the lean stock for gravy.

   Time: PT5M

5. Roll Out Pastry and Cut Circles

   On a floured work surface, roll the chilled large dough to about 4 mm (3/16 in) thickness. Use a large cutter to cut circles slightly larger than the pie tins for bases, then re‑roll the scrap and cut smaller circles for lids.

   Time: PT15M

6. Grease Pie Tins

   Lightly grease each tin with lard (or butter/oil).

   Time: PT2M

7. Line Tins with Pastry Bases

   Place a pastry circle into each tin, pressing gently into the corners and leaving a lip around the edge. Ensure no air pockets.

   Time: PT5M

8. Fill Pies with Meat

   Spoon the cooled meat mixture into each lined tin, packing gently to the top.

   Time: PT5M

9. Add Stock Pocket

   Using the back of a spoon, make a small well in the centre of each filling and pour in about ¾ dessert‑spoon of the strained stock.

   Time: PT2M

10. Prepare Egg Wash

    Beat 1 small egg with 1 tbsp milk until smooth and runny.

    Time: PT2M

11. Prepare and Vent Lids

    Roll the small dough piece, cut circles matching the tin size, and use a piping tip or small cutter to make a vent hole in the centre of each lid. Brush the underside of each lid with egg wash.

    Time: PT5M

12. Assemble and Crimp Pies

    Brush the rim of each pastry base with egg wash, place the lid on top, and gently crimp the edges to seal.

    Time: PT5M

13. Final Egg Wash and Bake

    Place the assembled pies on a baking tray, brush the tops with a final coat of egg wash, and bake in a pre‑heated oven at 170 °C (340 °F, Gas Mark 3) for 40 minutes. Position on the bottom shelf with the bottom element on for a well‑cooked crust.

    Time: PT40M

    Temperature: 170°C

14. Rest and Unmold

    Allow the pies to rest in the oven for 10 minutes, then remove from tins onto a rack to cool slightly before serving.

    Time: PT10M

15. Make Gravy

    Return the strained stock to a small saucepan, bring to a simmer, whisk in 30 g butter, then add a heaped tsp of corn flour mixed with 2 tbsp cold water. Simmer 5 minutes, adjusting thickness as desired.

    Time: PT10M

    Temperature: 95°C

Nutrition Facts

Calories

1575

Protein

27 g

Carbohydrates

91 g

Fat

108 g

Fiber

5 g