Description
This traditional Scotch Pie recipe features a rich minced lamb filling encased in a flaky, homemade pastry crust. Perfectly seasoned with herbs and warming spices, these savory pies are baked to golden perfection, making for a comforting and hearty meal or snack.
Ingredients
Scale
Pastry
- 150ml water
- 75g lard
- 250g plain flour
- 1 egg yolk (for pastry)
- Pinch of salt
- Additional flour for dusting
- Lard or butter for greasing pie tins
Filling
- 300g minced lamb
- 1 small onion, peeled and finely diced
- 1 tsp coarse sea salt
- 1/2 tsp black pepper
- 1/4 tsp ground mace
- 1 tsp dried mint
- 1 tsp dried parsley
- 1/4 tsp ground nutmeg
- 50ml lamb stock
- 1 egg yolk (for brushing)
Instructions
- Prepare the hot water and lard: Pour the water into a small pan and add the lard. Heat over medium heat until the lard just melts, then remove from heat.
- Make the pastry dough: Place the flour, one egg yolk, and salt into a food processor and blitz briefly to combine. Slowly pour the hot water and lard mixture into the food processor while it is running until a dough ball forms. Wrap the dough in cling film and set aside to cool until almost room temperature.
- Prepare the filling: In a bowl, add the minced lamb. Peel and finely dice the onion, then add it to the lamb. Grind the coarse sea salt, black pepper, and mace together using a pestle and mortar or spice grinder, then add to the bowl. Add the dried mint, parsley, nutmeg, and lamb stock. Mix all ingredients thoroughly until well combined.
- Prepare pie tins and line with pastry: Grease and lightly flour two 10-11 cm (4-4.5 inch) pie tins using lard or butter. Take one third of the pastry dough, lightly flour your work surface, and roll it out to about 4-5mm (~1/8 inch) thickness. Use this to line a pie tin, trimming off any excess pastry. Refrigerate the lined tin and repeat with the second pie tin.
- Fill pies: Divide the lamb filling into two equal portions. Form each portion into a ball and press it into the lined pie tins, flattening the top to fill the pies to about 10mm (~1/2 inch) below the edge of the pastry.
- Create and add pastry lids: Roll out the remaining pastry to about 2-3mm thickness (just under 1/8 inch). Using a pastry cutter, cut out two rounds that fit inside the pie cases. Cut a small hole (7-8mm diameter) in the center of each lid using a piping nozzle or sharp object. Place these lids carefully inside each pie, ensuring they fit snugly just below the top edge of the pastry case.
- Brush and bake: Brush the tops of the pies with the remaining beaten egg yolk. Place the pies on a baking tray and bake in a preheated oven at 180°C (350°F) for 40-45 minutes until golden brown and cooked through.
- Cool and remove from tins: Remove the pies from the oven and allow them to cool slightly (about 15 minutes). Carefully remove the pies from the tins using a tea towel to handle them safely. Removing them promptly prevents sticking and damage to the pies.
Notes
- Use good quality minced lamb for the best flavor.
- Ensure the hot water is not boiling when adding to the flour to prevent cooking the dough prematurely.
- The small hole in the pastry lid allows steam to escape during baking, preventing sogginess.
- These pies can be served warm or at room temperature.
- To make ahead, the pies can be frozen before baking and cooked from frozen, adding extra baking time.
Nutrition
- Serving Size: 1 pie
- Calories: 520
- Sugar: 2g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 125mg
