AI-generated image
Scotch pies
Hot-water-crust mutton pies from the football terraces
BritishThe Scotch pie is the straight-sided, double-crust mutton pie eaten at half time on football terraces and bought from butchers' counters in every Scottish town, with an open rim at the top for adding gravy, beans or mash. The pastry is a hot water crust made with lard (an animal fat) and the filling is peppery minced mutton or lamb. Chef's tip: shape the pastry while it is still warm; cold hot-water pastry cracks.
- Total time
- 95 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the filling
- 1 ⅛ lb lamb or mutton mince
- 1 small oniongrated
- ½ tsp ground mace
- ¼ tsp grated nutmeg
- 1 tsp white pepper
- 1 tsp salt
- ¼ cup lamb or beef stock
For the pastry
- 16 oz plain flour
- 1 tsp salt
- 4 oz lard
- ¾ cup water
- 1 eggbeaten
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix the 1 ⅛ lb lamb or mutton mince, 1 small onion, ½ tsp ground mace, ¼ tsp grated nutmeg, 1 tsp white pepper, 1 tsp salt and ¼ cup lamb or beef stock well with your hands and chill.
5 minStep 2: Heat the oven to 400°F (350°F fan). Put the 16 oz plain flour and 1 tsp salt in a bowl. Heat the 4 oz lard and ¾ cup water until the lard melts and the water boils, then pour onto the flour and mix to a smooth dough.
8 minStep 3: Keep a quarter of the dough covered and warm. Divide the rest into 6 and raise each into a straight-sided case about 9 cm across and 4 cm high around a floured jar or glass, then slide off.
20 minStep 4: Fill each case three-quarters full with the filling. Roll lids from the reserved dough, wet the edges, press them on 1 cm below the rim and cut a steam hole. Brush with 1 egg.
15 minStep 5: Bake on a lined tray for 30–35 minutes, until the pastry is golden and a probe in the filling reads 160°F. A common mistake is filling to the top, which makes the juices boil over and soften the crust.
35 minStep 6: Rest 5 minutes and eat hot, with gravy or baked beans poured into the top.
5 min
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 20 g
- Carbs
- 38 g
- Fat
- 34 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does scotch pies take?
- About 95 minutes in total: 60 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of small onion?
- 2 shallots per onion.
- What can I use instead of ground mace?
- Ground nutmeg, same amount (a little stronger).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian