Description
This traditional Scotch Pie recipe features a rich, spiced ground lamb filling encased in a tender, buttery pastry. Perfectly seasoned with mace, nutmeg, and black pepper, the pies are baked until golden brown, making them an ideal savory snack or meal accompaniment.
Ingredients
Scale
Pastry
- 250 g All-purpose flour
- 100 g Lard or butter
- 100 ml Boiling water
Filling
- 400 g Ground lamb (or beef)
- 1 tsp Onion (finely chopped)
- 1 tsp White pepper
- 0.5 tsp Black pepper
- 0.5 tsp Ground mace
- 0.25 tsp Ground nutmeg
- Salt (divided, approximately 1 tsp total)
Finishing
- 1 Egg (beaten) for brushing
Instructions
- Prepare the pastry: Heat the lard or butter together with boiling water, then mix this liquid with the flour and half of the salt until combined. Knead the dough until smooth and elastic.
- Mix the filling: In a separate bowl, combine the ground lamb or beef with the finely chopped onion, white pepper, black pepper, ground mace, ground nutmeg, and the remaining salt, mixing thoroughly to evenly distribute the spices.
- Roll pastry and shape cases: Roll out the pastry dough on a floured surface and cut out circles sized for the bases and tops of the pies. Use larger circles to line pie rings or muffin tins to form the pie cases.
- Fill and seal pies: Spoon the meat mixture into each pastry case, moisten the edges with water, place the smaller pastry circles on top to cover, and seal the edges tightly to enclose the filling.
- Brush and bake: Brush the tops of each pie with the beaten egg to give a golden finish. Bake the pies in a preheated oven at 180°C (350°F) for 30 to 35 minutes, or until the pastry is golden brown and cooked through.
- Cool and serve: Allow the pies to cool slightly before serving. They can be enjoyed warm or at room temperature for a traditional Scotch treat.
Notes
- You can substitute beef for lamb if preferred.
- Ensure the pastry is well kneaded for a flaky, tender crust.
- Use fresh spices to enhance flavor complexity.
- The pies can be made ahead and reheated before serving.
- These pies freeze well – simply thaw and reheat in the oven.
