Discover Scotland’s savory soul in this scotch pie recipe—a golden hot water crust encasing spiced beef mince for a handheld pie that’s crisp outside, tender within. Ready in 45 minutes, this scotch pie recipe honors tradition with its buttery pastry and herbed filling, ideal for pub nights or picnic packs. The crust holds firm while the meat simmers juicy, often paired with mushy peas for authenticity in these scotch pies. For hearty handhelds, explore our pie-recipes or main-dish-recipes. Meat masterpieces? Check beef-recipes. Oven originals? See bake-recipes.
Table of Contents
What Is Scotch Pie?
A scotch pie recipe crafts individual meat pies using hot water pastry—a pliable dough made by melting lard into flour and hot water—for a sturdy shell filled with minced beef or lamb, onions, and gravy-like stock, baked until the top domes slightly for a portable, pastry-wrapped meal. This scotch pie recipe embodies Scottish street food heritage, where the filling stays moist amid the crisp, golden crust, often topped with beans or ketchup for serving. Tracing to 19th-century butchers’ innovations for quick worker lunches, the scotch pie recipe endures as a football stadium staple, blending thrift with taste in buttery bites that travel well.
In this scotch pie recipe, the pastry’s unique method yields a thick bottom and thinner lid that puffs during bake, sealing the savory mince without sogginess. It’s communal yet personal, yielding 6 pies that serve as mains or apps. These scotch pies offer protein from beef and carbs from pastry in balanced portions. From highland hikes to home hearths, the scotch pie recipe wraps warmth in wanderlust, where crust cradles comfort enduringly.
Why You’ll Love It
Scotch pie recipe radiates rustic reliability and savory satisfaction, distilling heritage into humble hands. This scotch pie recipe endears with attributes that anchor appetite artfully:
- Pastry Power: Hot water crust stands tall—scotch pie holds hearty without hassle.
- Swift Savory: 45 minutes to feast, this scotch pie recipe fits fleeting freedoms.
- Filling Fidelity: Spiced mince simmers soulful—scotch pie warms wholly.
- Portable Panache: Grab-and-go gold—scotch pie travels triumphantly.
- Tradition Twist: Classic core, modern ease—scotch pie evolves elegantly.
From field to fireside, this scotch pie recipe roots routine in reverence, where crust conveys the countryside’s quiet call.
Ingredients
Authentic yet accessible, these in the scotch pie recipe favor leaf lard for tender crust—organic beef ensures ethical savor.
Scotch Pie Ingredients
- 2 1/2 cups all-purpose flour: Structure for scotch pie pastry.
- 1/2 cup leaf lard or butter, chilled: Flakiness in scotch pie crust.
- 1/2 cup hot water: Binds scotch pie dough uniquely.
- 1 lb ground beef (80/20): Savory heart of scotch pie.
- 1 small onion, finely chopped: Sweet base in scotch pie filling.
- 1/2 cup beef stock: Moistens scotch pie mince.
- 1 tsp Worcestershire sauce: Umami depth for scotch pie.
- 1 tsp dried thyme: Herbal nod in scotch pie.
- 1/2 tsp salt: Seasons scotch pie evenly.
- 1/4 tsp black pepper: Peppery lift for scotch pie.
- 1 egg, beaten: Glaze for scotch pie shine.
These make 6 scotch pies, steaming and substantial.
Quick Gravy Side
- 1 cup beef stock: Base for scotch pie pour.
- 1 tbsp cornstarch: Thickens scotch pie gravy.
Pro tip: Chill dough 30 minutes post-mix—eases scotch pie shaping without cracks.
Instructions
These methodical moves master scotch pie recipe—mold, fill, bake for bakery bliss.
Step 1: Make the Pastry
In a bowl, rub lard into flour and salt until crumbly—like coarse meal for scotch pie. Pour hot water over; stir with a spoon until dough forms—it’s warm and pliable for scotch pie. Knead briefly on floured surface to smooth; divide into 2/3 for bottoms, 1/3 for lids. Wrap and chill 20 minutes—the rest firms scotch pie dough for molding.
Preheat oven to 400°F; grease 6-cup muffin tin or pie molds—preps for stable scotch pie bake.
Step 2: Prepare the Filling
Brown ground beef and onion in skillet over medium 5-7 minutes, draining fat—this cooks scotch pie mince fully. Stir in stock, Worcestershire, thyme, salt, and pepper; simmer 5 minutes until thickened slightly—the gravy clings for moist scotch pie. Cool completely—hot filling softens pastry in scotch pie.
Step 3: Mold and Fill
Roll larger dough portion to 1/4-inch thick; cut 6 circles (4-inch) for bottoms—press into molds, fluting edges up for sturdy scotch pie shells. Spoon 2 tbsp filling into each—don’t overfill for scotch pie dome. Roll smaller portion thin; cut 6 smaller circles (3-inch) for lids—press onto tops, sealing edges with fork. Cut steam slits in lids—the vent allows scotch pie puff.
Step 4: Bake and Glaze
Brush scotch pies with beaten egg for gloss—bake 20-25 minutes until golden and firm, rotating midway for even scotch pie color. Cool in tin 5 minutes; transfer to rack—the crust sets crisp for scotch pie. Serve warm with gravy—pairs with peas for classic scotch pie.
Pro Tips, Variations & Substitutions
Hone scotch pie recipe with these heritage hints—refined rituals for resilient results and regional riffs.
Essential Pro Tips
- Dough Warmth: Handle hot water mix minimally—overwork toughens scotch pie pastry.
- Mold Mastery: Use muffin tin for shape—scotch pie stands without fancy pans.
- Filling Firm: Chill mince fully—prevents soggy bottoms in scotch pie.
- Glaze Glow: Egg with water thins—shiner scotch pie lids.
Variations for Scotch Pie Recipe
- Lamb Legacy: Ground lamb swaps—authentic scotch pie nod.
- Veggie Vault: Lentils and mushrooms—plant scotch pie.
- Curry Curve: Garam masala in fill—Indian scotch pie.
- Cheese Crown: Cheddar under lid—gooey scotch pie.
- Gluten-Free: GF flour blend—scotch pie inclusive.
These honor scotch pie heritage heartily.
Storage & Shelf Life
Sustain scotch pie’s savor through sensible stowing—the pastry protects when preserved.
How Long in the Fridge?
Airtight wrapped—scotch pie keeps 3 days chilled. Reheat oven 350°F 10 minutes warms scotch pie.
Can You Freeze It?
Freeze baked scotch pie on tray, bag 2 months. Thaw fridge; bake 15 minutes revives scotch pie.
Signs It’s Gone Bad
Moldy crust or sour meat—part with scotch pie. See FDA practices.
Reheating
Oven low covered—restores scotch pie steam.
Did You Make This Recipe?
Your scotch pie saga sings—rate and recount your filling flair below. Dome perfection? Pic the pie and tag @masterlyrecipes—we savor the Scottish stories. More mains? Mosey to pie-recipes or main-dish-recipes for hearty haunts.
FAQs
What defines scotch pie?
Hot crust, mince fill—scotch pie packs portable savor.
Crust tips for scotch pie?
Hot water binds—scotch pie stays sturdy.
Vegan scotch pie?
TVP filling—scotch pie plants up.
GF scotch pie?
GF flour works—scotch pie gluten-free.
Spicier scotch pie?
Chili in mince—scotch pie heats.
Why hot water in scotch pie?
Melts lard smooth—scotch pie dough pliable.
Filling for scotch pie?
Beef onion stock—scotch pie simmers savory.
Shelf life of scotch pie?
Fridge 3 days—USDA FoodKeeper for scotch pie.
Air fry scotch pie?
No—oven bakes scotch pie dome.
Serve scotch pie with?
Beans or gravy—scotch pie classics.
Nutrition
Per Pie (1/6 recipe, approx.):
Calories: ~380
Protein: ~18g
Carbs: ~28g (1g fiber)
Fat: ~22g
Sodium: ~500mg
Beef provides iron—scotch pie fuels fully. Balance MyPlate.
Recipe Overview
Total Time: Prep 20 minutes; Cook 25 minutes; Total 45 minutes
Yield: 6 scotch pies
Category: Main Dish
Method: Oven Bake
Cuisine: Scottish-inspired
Mix hot water pastry, chill, mold bottoms and fill with spiced beef mince, lid and seal, egg wash and bake 400°F 25 min—scotch pie domes golden in muffin tin.
Conclusion
Scotch pie recipe encases Scotland’s steadfast spirit—a crust that cradles like highland mist, mince murmuring tales of glen and graze, each pie a portable poem of pastry and pluck. This 45-minute homage to hearth and hand kneads not just dough, but devotion, where hot water weaves warmth and filling folds the familiar. Scotch pie proclaims provision in the pocket-sized, the pastry-bound, the profoundly plain. Mold your mound of scotch pie soon—let its domed dome draw you home.