Scotch Pies (the king of pies)
Scotch Pies (the king of pies) is a medium British recipe that serves 4. 1575 calories per serving. Recipe by John Kirkwood on YouTube.
Prep: 3 hrs 15 min | Cook: 50 min | Total: 4 hrs 20 min
Cost: $19.72 total, $4.93 per serving
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
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
Chill Pastry
Wrap each dough piece in cling film and refrigerate for at least 2 hours (or overnight).
Time: PT2H
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
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
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
Grease Pie Tins
Lightly grease each tin with lard (or butter/oil).
Time: PT2M
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
Fill Pies with Meat
Spoon the cooled meat mixture into each lined tin, packing gently to the top.
Time: PT5M
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
Prepare Egg Wash
Beat 1 small egg with 1 tbsp milk until smooth and runny.
Time: PT2M
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
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
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
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
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
Dietary info: Contains meat, Contains gluten, Contains dairy, Contains egg
Allergens: Gluten, Dairy, Egg, Lard (pork)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Unsalted Butter: Margarine
- Instead of Lard: Vegetable shortening
- Instead of Ground Lamb: Ground beef
- Instead of Olive Oil: Vegetable oil
- Instead of Beef Stock: Homemade stock, Stock cubes
- Instead of Egg: Egg white
- Instead of Milk: Water
- Instead of Unsalted Butter: Margarine
- Instead of Corn Flour: All‑purpose flour slurry
Equipment Needed
- Small Pan
- Large Pan with Lid
- Mixing Bowl
- Wooden Spoon
- Ball Scraper
- Rolling Pin
- Large Pastry Cutter
- Small Pastry Cutter
- Pie Tins (4 small tins)
- Pastry Brush
- Whisk
- Small Saucepan
- Fine Mesh Sieve
- Baking Tray
- Oven
Critical Steps — Do Not Skip
- Make Hot‑Water‑Crust Pastry Dough
- Cook the Meat Filling
- Roll Out Pastry and Cut Circles
- Assemble and Crimp Pies
- Make Gravy
Chef Tips from the Video
- Use a pastry guide stick or ruler to achieve uniform 4 mm thickness for consistent baking.
- For a richer flavor, substitute half the butter in the dough with pork lard.
- If you prefer a crispier top, brush the lids with a second egg‑white wash just before the last 5 minutes of baking.
Troubleshooting
Pastry cracks when rolling or lifting
Keep the dough chilled; if it becomes too soft, return to the fridge for 10‑15 minutes before continuing.
Filling is too dry
Add a little extra stock or a splash of water before sealing the pies; ensure the stock pocket is filled.
Bottom of the crust is soggy after baking
Place the pies on the bottom shelf with the bottom heating element on, and pre‑heat the oven fully before inserting.
Storage
Refrigerator: Store cooled pies in an airtight container for up to 3 days.
Freezer: Wrap individually in foil and freeze for up to 2 months; reheat in oven.
Room temperature: Not recommended beyond 2 hours as the pastry may become soggy.
Make-Ahead Tips
- The hot‑water‑crust pastry can be prepared a day ahead and kept refrigerated.
- The meat filling can be cooked, strained and refrigerated up to 24 hours before assembling the pies.
- Assembled, unbaked pies can be covered and refrigerated for up to 12 hours; bake when needed.
- Gravy can be made ahead and reheated gently; add a splash of stock if it thickens too much.
Frequently Asked Questions
What is the cultural significance and history of traditional Scotch pies in British cuisine?
Scotch pies originated in the north of England and Scotland as portable, hand‑held meat pies for miners and field workers. Made with a sturdy hot‑water‑crust, they could be eaten hot or cold and became a staple at fairs, football matches, and pubs across the UK.
What are the traditional regional variations of Scotch pies within the United Kingdom?
In Scotland, the pies are often made with lamb and seasoned with mace, while in northern England beef or a mix of beef and lamb is common. Some regions add a splash of whisky to the filling or use a slightly sweeter pastry.
How is a traditional Scotch pie traditionally served in British culture?
They are typically served hot, sliced in half, and accompanied by thick gravy, mushy peas, or a side of creamy mashed potatoes. In pubs they are a popular snack with a pint of ale.
On what occasions or celebrations are Scotch pies traditionally enjoyed in British culture?
Scotch pies are popular at football matches, county fairs, Christmas markets, and as a hearty snack during winter gatherings. They are also a common offering at school canteens and workplace lunchrooms.
How does the Scotch pie fit into the broader British meat‑pie tradition?
It exemplifies the British love of handheld, dense meat pies that can be eaten without cutlery. Like the Cornish pasty and pork pie, the Scotch pie uses a robust crust to encase a flavorful, spiced meat filling.
What are the authentic traditional ingredients for a Scotch pie versus acceptable modern substitutes?
Authentic ingredients include hot‑water‑crust pastry (flour, butter, lard, water), minced lamb (or beef), ground mace, mixed herbs, and beef or lamb stock. Modern cooks may substitute lard with vegetable shortening, use olive oil instead of butter, or replace lamb with beef for availability.
What other British dishes pair well with Scotch pies?
Serve them alongside mushy peas, buttered carrots, creamy mashed potatoes, or a simple green salad. A rich onion gravy or a mustard‑based sauce also complements the savory filling.
What makes Scotch pies special or unique in British cuisine?
The hot‑water‑crust creates a dense, buttery shell that stays crisp even after steaming the filling, making the pie portable and long‑lasting. The use of mace and a stock‑filled centre gives a distinctive aromatic flavor not found in other British pies.
What are the most common mistakes to avoid when making Scotch pies at home?
Common errors include over‑mixing the pastry (which makes it tough), using too much stock in the centre (causing leaks), and baking on a cool oven shelf (resulting in a soggy base). Keep the dough cold, measure the stock pocket carefully, and bake on the bottom shelf with the element on.
Why does this Scotch pie recipe use a hot‑water‑crust pastry instead of a traditional shortcrust?
Hot‑water‑crust pastry yields a firmer, more elastic shell that can hold a moist meat filling without becoming soggy, which is essential for the handheld nature of Scotch pies. Shortcrust would be too crumbly and could break when the pie is lifted.
Can I make Scotch pies ahead of time and how should I store them before serving?
Yes. The pastry can be prepared a day ahead, and the meat filling can be cooked and refrigerated. Assemble the pies, cover, and keep them in the fridge for up to 12 hours before baking. After baking, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
What does the YouTube channel John Kirkwood specialize in?
The YouTube channel John Kirkwood focuses on traditional British home cooking, especially hearty meat pies, pastries, and classic comfort dishes, often sharing tips from his experience as a retired cook in the northeast of England.
How does the YouTube channel John Kirkwood's approach to British cooking differ from other cooking channels?
John Kirkwood emphasizes simple, no‑fuss techniques rooted in real kitchen work, using straightforward equipment and offering detailed explanations of traditional methods like hot‑water‑crust pastry, whereas many channels focus on trendy or highly stylized presentations.
Last updated: September 6, 2026
