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2026 Traditional Scotch Meat Pie

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3.9 from 66 reviews

Warm Baked Traditional Scotch Pie is a savory Scottish classic featuring a rich minced lamb or beef filling enveloped in a buttery, flaky pastry shell. Baked to golden perfection, these pies offer a comforting, hearty meal perfect for any occasion, with a distinct blend of aromatic spices and a crisp crust sealed with a steamed vent.

Ingredients

Scale

Filling

  • 500 g minced lamb or beef
  • 2 medium onions, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄2 teaspoon ground allspice
  • 1⁄2 cup beef or lamb stock
  • Salt and pepper to taste

Pastry

  • 500 g plain flour
  • 250 g lard or vegetable shortening
  • 150 ml water
  • 1 egg, beaten, for glazing

Instructions

  1. Preheat Oven: Set your oven to 180°C (355°F) to ensure it reaches the right temperature for baking the pies to a golden finish.
  2. Prepare Filling: In a large mixing bowl, combine the minced meat, finely chopped onions, salt, white pepper, ground nutmeg, allspice, and beef or lamb stock. Mix everything thoroughly to evenly distribute the flavors.
  3. Melt Lard: Gently heat the water and lard together in a saucepan until the lard melts completely. Remove from heat to prevent overheating.
  4. Make Dough: Place the flour in a large bowl and create a well in the center. Pour the warm lard mixture into the well, then mix with a wooden spoon until dough begins to form.
  5. Knead Dough: Turn the dough onto a floured surface and knead gently until the dough is smooth and uniform in texture, ready for rolling.
  6. Roll and Line Bases: Divide the dough into two portions: two-thirds for the pie bases and one-third for the lids. Roll out the base portion and line each pie tin, pressing the dough firmly into the corners to form a sturdy shell.
  7. Fill Pies: Spoon the meat mixture into each pastry base, packing it down gently to remove any air pockets for even cooking.
  8. Roll and Place Lids: Roll out the remaining dough and place over the filled pies. Crimp the edges securely to seal in the filling, trim excess dough, and pierce a small hole in the center of each lid to allow steam to escape during baking.
  9. Glaze Pies: Brush the surface of each pie lid with beaten egg to create a shiny, golden crust once baked.
  10. Bake: Place the pies in the preheated oven and bake for 40-45 minutes until the pastry is golden brown and the filling is cooked through.
  11. Rest: Allow the pies to cool for about 10 minutes before serving. This resting time helps the filling to set and improves the overall texture and flavor.

Notes

  • Traditionally, Scotch pies are made with mutton, but lamb or beef are excellent alternatives when mutton is unavailable.
  • These pies can be prepared in advance and frozen before baking, making them convenient for busy days.
  • While Scotch pies are traditionally served warm, they are also delicious cold and can be a great option for picnics or packed lunches.
  • For a complete meal, serve the pies alongside mashed potatoes and mushy peas, traditional Scottish accompaniments.
  • The small vent hole on top of the pie is crucial to allow steam to escape, which helps keep the pastry crust crisp during baking.

Find it online: https://yumfoodusa.com/2026-traditional-scotch-meat-pie/