🇬🇧 United Kingdom · Food
Scotch Pie
By eatmundo · July 6, 2026
🇬🇧 UKA beloved Scottish culinary icon, the Scotch Pie features a sturdy hot water crust pastry filled with a savoury, spiced minced lamb or mutton. Often enjoyed as a hearty snack or a quick meal, it's a staple at football matches and gatherings across Scotland.
Ingredients
check them off as you prepareHow to Make It
- 1
To make the hot water crust pastry, sift 250g plain flour with a pinch of salt into a large bowl. In a small saucepan, gently heat 75g lard (or butter) with 100ml water until the fat has melted and the mixture is just simmering.
- 2
Carefully pour the hot liquid into the flour, mixing quickly with a wooden spoon until a rough dough forms. Turn it out onto a lightly floured surface and knead gently for 2-3 minutes until smooth and pliable. Cover and let it rest for 15 minutes.
- 3
For the filling, finely chop 1 small onion and sauté it in a pan with a little oil until softened, about 5-7 minutes. Add 300g lamb or mutton mince, breaking it up with a spoon, and cook until browned, around 8-10 minutes.
- 4
Drain any excess fat, then stir in 1 teaspoon of mixed spice, a good pinch of salt, and black pepper. Add 50ml beef stock, bring to a simmer, and cook for another 5 minutes until the liquid has mostly reduced, leaving a rich, flavourful mixture. Let it cool slightly.
- 5
Preheat your oven to 180°C (350°F). Divide the rested pastry into 8 pieces – 4 larger for the bases and 4 smaller for the lids. On a lightly floured surface, roll out a larger piece to about 3mm thick and carefully press it into a greased Scotch pie tin or a 10cm tart mould, forming a sturdy case. Repeat for the remaining bases.
- 6
Fill each pastry case generously with the cooled meat mixture, mounding it slightly in the centre. Roll out the smaller pastry pieces for the lids, place one over each filled pie, and gently crimp the edges to seal. You want a good, tight seal to keep the juices in!
- 7
Brush the tops of the pies with a beaten egg for a lovely golden glaze. Bake in the preheated oven for 30-35 minutes, or until the pastry is deeply golden brown and the filling is piping hot.
- 8
Let the pies rest in their tins for 5-10 minutes before carefully unmoulding. Serve warm, perhaps with a dollop of brown sauce, for an authentic taste of Scotland.
Frequently Asked Questions
What type of ground meat is traditionally best for Scotch Pie?+
For an authentic Scotch Pie, finely ground lamb or mutton is preferred, providing a rich, traditional flavor. You can also use a mixture of lamb and beef.
What kind of fat should be used for the hot water crust pastry in Scotch Pie?+
Traditionally, lard or suet is used for the hot water crust pastry, as it provides a sturdy, crisp shell and a distinct flavor. Vegetable shortening can be an alternative for a milder taste.
What is the ideal baking temperature and time for a Scotch Pie?+
Bake Scotch Pies in a preheated oven at 180°C (350°F) for 40-50 minutes, or until the pastry is golden brown and the filling is thoroughly heated.
How can I ensure my Scotch Pie pastry holds its shape and doesn't become soggy?+
To prevent collapse, ensure the pastry is worked quickly while warm and baked directly in a pie mold. To avoid a soggy bottom, ensure the meat filling is well-seasoned but not excessively wet before encasing.
🇬🇧 UKMundo Match
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