Description
This traditional Scotch Pie recipe features a rich, savory minced lamb filling encased in a crisp, flaky pastry shell. Perfectly seasoned with herbs and spices like dried mint, parsley, nutmeg, and mace, these pies bake to golden perfection, offering a delicious Scottish comfort food treat ideal for lunch or dinner.
Ingredients
Scale
Pastry
- 250g plain flour
- 1 egg yolk
- ½ tsp salt
- 100ml water
- 50g lard
Filling
- 300g minced lamb
- 1 medium onion, finely diced
- 1 tsp coarse sea salt
- ½ tsp black pepper
- ¼ tsp ground mace
- 1 tsp dried mint
- 1 tbsp chopped fresh parsley
- ¼ tsp ground nutmeg
- 2 tbsp lamb stock or broth
- 1 egg yolk (for glazing)
Instructions
- Prepare the lard mixture: Pour the water and add the lard into a small pan. Heat over medium heat until the lard just melts. Remove from heat.
- Make the pastry dough: Place the flour, one egg yolk, and salt into a food processor and pulse to combine. Slowly pour the hot water and lard mixture into the food processor while it runs until a dough ball forms. Wrap the dough in cling film and set aside to cool almost completely.
- Prepare the filling: In a bowl, place the minced lamb. Peel and finely dice the onion and add it to the lamb. Grind the sea salt, black pepper, and mace together using a pestle and mortar or spice grinder and add to the lamb mixture. Stir in the dried mint, chopped parsley, nutmeg, and lamb stock. Mix well to combine.
- Prepare pie tins and pastry cases: Grease and lightly flour two 10-11cm (4-4.5 inch) pie tins using lard. Roll out one-third of the pastry to about 4-5mm (⅛ inch) thickness and use it to line each pie tin, trimming any excess. Chill the lined pie tins in the fridge while you prepare the filling.
- Fill the pies: Divide the lamb filling in half and form into two balls. Place each ball into the pastry-lined tins and press down to create a flat top, filling the pies up to 10mm (½ inch) below the pastry edge.
- Create and add the pastry lids: Roll out the remaining pastry to about 2-3mm thickness (just under ⅛ inch). Use a pastry cutter to cut two rounds that fit inside the pastry cases. Cut a small hole (7-8mm or just over ¼ inch) in the center of each lid using a piping nozzle or cutter. Place the lids inside the pies ensuring they fit snugly below the top edge of the pies.
- Egg wash and bake: Brush the tops 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 and cooked through.
- Cool and remove from tins: Remove the pies from the oven and allow them to cool for about 15 minutes until they are just cool enough to handle. Then, carefully remove the pies from the tins using a tea towel. Removing them too late may make this difficult due to the pastry firming in the tins.
Notes
- Using lard in both the pastry and greasing the tins adds authentic flavor and helps achieve a crisp texture.
- Be careful not to overcook the pies to prevent the pastry from becoming too dry.
- The small hole in the pastry lid allows steam to escape, preventing sogginess in the filling.
- For best results, use fresh minced lamb and good quality herbs for the filling.
- You can freeze the uncooked pies for up to one month; bake directly from frozen adding a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 pie (approx. 250g)
- Calories: 520 kcal
- Sugar: 2.5 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 120 mg
