Scotch Pie
A delightfully comforting dish, Scotch Pie features savory meat encased in a buttery pastry, perfect for any occasion.
Ingredients
Pastry
- 250 g All-purpose flour Fresh and inviting, provides the tender foundation for your pastry.
- 100 g Lard or butter Use creamy, rich butter for flakiness or lard for authentic texture.
- 100 ml Boiling water Helps to melt the fat for a pliable dough.
Filling
- 400 g Ground lamb or beef Heartwarming filling choice.
- 1 tsp Finely chopped onion Adds depth to the filling.
- 1 tsp White pepper Offers warmth without overwhelming the palate.
- 0.5 tsp Black pepper Enhances flavors.
- 0.5 tsp Ground mace Adds a hint of nutmeg-like warmth.
- 0.25 tsp Ground nutmeg Rounds out the filling.
- 1 pc Egg (beaten) For egg wash to achieve a golden glow.
Instructions
Prepare the pastry
- Heat the lard or butter with boiling water over medium heat until melted and combined.
- In a mixing bowl, whisk together the flour with half of the salt.
- Pour the melted mixture into the flour and stir gently until just combined.
- Knead the dough on a floured surface until smooth and elastic.
Make the filling
- In a separate bowl, combine the ground lamb (or beef), finely chopped onion, the remaining salt, and all spices.
- Mix thoroughly using your hands until well blended.
Roll out the pastry
- Divide the dough into two portions and roll one until about 0.5 cm thick.
- Use a round cutter to create circles large enough to fit in pie rings.
Assemble the pies
- Line pie rings with larger pastry circles and fill them with meat mixture.
- Roll out remaining dough and cut circles for the tops of the pies, sealing them well.
Bake to perfection
- Preheat the oven to 180°C (350°F).
- Brush the tops with beaten egg and bake for 30-35 minutes until golden brown.
Serve and enjoy
- Allow pies to cool slightly before serving.
Notes
Ensure all ingredients are at room temperature for smoother mixing. Avoid overworking the dough and taste the filling before sealing the pies.