Scotch pies are an iconic dish, perfect for those who love savory pastries with a satisfying filling. Made with rich hot water pastry and seasoned lamb mince, these pies are a Scottish favorite, ideal for cozy family dinners or as an on-the-go snack. In this recipe, you’ll learn how to craft these traditional delights from scratch, combining authentic ingredients and techniques to make pies that rival any bakery’s offerings.

Ingredients You’ll Need

For the Hot Water Pastry:

250g (2 cups) plain flour
100g (1/2 cup) lard
120ml (1/2 cup) water

For the Lamb Filling:

300g lamb mince
1 small onion, finely chopped
1 tsp mixed herbs (a blend of oregano, marjoram, and basil, or substitute with rosemary)
1/2 tsp ground mace
4 tbsp lamb stock, beef stock, or gravy (add more if needed)
Salt and pepper to taste

How to make

Preparing Your Equipment

Grease individual pie tins with vegetable oil or cover the ends of jars/glasses with cling film to create your molds.

Making the Hot Water Pastry

In a small pot, heat the lard and water until the lard has completely melted. Ensure the water does not boil, as this can alter the texture of the pastry. Place the flour into a large bowl and create a well in the center. Gradually pour the hot lard mixture into the flour, stirring with a wooden spoon until the dough starts to form. Once the mixture is combined, transfer it to a floured surface and knead lightly to ensure a smooth, pliable dough. Work quickly, as hot water pastry becomes harder to handle as it cools. Divide the dough into four equal portions, reserving a small amount from each for the pie lids. Roll out each portion into circles approximately 5mm thick, large enough to line your pie tins. Press the dough into the tins, ensuring the edges are even and flat. Roll out the reserved dough for the lids, making them slightly smaller than the pie tins to fit snugly inside. Place the prepared pastry cases and lids in the refrigerator to firm up while you prepare the filling.

Creating the Lamb Filling

Finely chop the onion and sauté it in a frying pan over medium heat until translucent. Add the ground mace and mixed herbs, stirring to combine. Transfer the mixture to a bowl and allow it to cool slightly before mixing it with the lamb mince. Add 4 tablespoons of lamb stock, beef stock, or gravy to the mixture. Ensure the filling is moist but not overly wet, as excess liquid can make the pastry soggy. Season with salt and pepper to taste.

Assembling the Scotch Pies

Divide the lamb filling evenly among the chilled pastry cases, filling each about three-quarters full. Gently press the prepared lids into the cases, leaving a small gap of about 1cm between the lid and the top edge of the pastry. Cut a small hole in the center of each lid to allow steam to escape during baking.

Baking the Pies

Preheat your oven to 180°C (356°F). Place the pies on a baking tray and bake for approximately 45 minutes, checking them at the 35-minute mark. The pastry should turn golden brown and crisp. Once baked, remove the pies from the oven and allow them to cool slightly before carefully removing them from the tins.

Pro Tips for Success

Use a blend of lamb and beef mince for a slightly less rich flavor. If you don’t have individual pie tins, use a large muffin tray or improvise with jars or glasses as molds. For added flavor, brush the pastry lids with an egg wash before baking.

FAQs

Can I freeze Scotch pies?
Yes, these pies freeze beautifully. Simply wrap them individually in cling film or foil and store them in an airtight container. Reheat them in the oven to maintain their crisp texture.

Can I use a different type of meat?
While lamb is traditional, you can substitute with beef, pork, or even chicken mince. The spices can also be adjusted to suit the chosen meat.

How do I prevent the pastry from becoming soggy?
Ensure the filling is not too wet and avoid overfilling the pies. Cooling the filling before assembling also helps maintain the pastry’s texture.

What is mace, and can I substitute it?
Mace is a spice made from the outer covering of nutmeg. It has a warm, slightly sweet flavor. If unavailable, you can use a pinch of nutmeg as a substitute.

Simple Scotch Pie Recipe

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Ingredients

Hot Water Pastry:

250g (2 cups) plain flour
100g (1/2 cup) lard
120ml (1/2 cup) water

Filling:

300g lamb mince
1 small onion, finely chopped
1 tsp mixed herbs
1/2 tsp ground mace
4 tbsp lamb stock, beef stock, or gravy
Salt and pepper to taste

Instructions

Grease pie tins or prepare molds with cling film.
Heat lard and water until melted, then mix into flour to form a dough.
Divide dough into four portions, rolling out to line tins and create lids. Chill in the refrigerator.
Sauté onion with mace and herbs, mix with lamb mince and stock, and season.
Fill pie cases three-quarters full with the lamb mixture.
Add lids, cutting small holes for steam, and bake at 180°C (356°F) for 45 minutes or until golden.

Nutrition (Per Serving)