Scotch pies

This recipe requires preparation in advance!

Scotch pies are small raised pies, filled with either beef or mutton and sealed with a lid that sits s little inside the shell.

These pies are filled with beef

Scotch pies

Servings:	Servings: 16 - Makes 16 Scotch pies
Calories per serving:	513
Ready in:	13 hours
Prep. time:	30 minutes
Cook time:	12 hours 30 minutes
Difficulty:
Recipe author:	Chef
First published:	8th March 2013

Best recipe review Fiddly to make 4/5 Right old fiddle to make. I can never get them perfect like the butchers do. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• for the pie filling
• 700g (1.5 lb) lean minced beef
• 300g (10.5 oz) white rusks, crushed with a rolling pin (use baby rusks)
• 25 g (1 oz) seasoning 3:1 (salt to white pepper)
• A beaten egg to glaze
• for the pastry
• 300 ml (10 fl oz) water
• 225 g (8 oz) dripping or lard
• 700 g (1.5 lb) self raising flour
• 1 teaspoon sea salt

Mise en place

• Prepare the pie casings the day before so you can leave them overnight to harden

Method

1. Add the fat and water to a pan and boil it until the fat has melted.
2. Warm a large bowl and sift the flour and salt into it
3. Pour in the liquid and mix with a wooden spoon
4. Once cool enough to handle, knead until it is smooth and elastic.
5. Cover with a damp cloth and leave in a warm place for an hour.
6. Roll the pastry out so you enough cases to fill 15 to 20 pie moulds, bun or muffin tins with enough pastry left over to make lids.
7. Leave the shells and lids in a cool place overnight to harden off. A fridge is good for this.
8. The next day, preheat the oven to 190° C (375° F - gas 5)
9. Mix the mince and rusks and seasoning together with a little ice-cold water so it has a stiff consistency
10. Fill the shells, no more than ¾ full, press on the lids, cut a slit or a hole in each lid and then glaze with the beaten egg.
11. Bake for 25 minutes or until golden brown.
12. Serve hot.

Chef's note

If you don't wish to make as many as 15 or 20 in one go, freeze a batch, un-cooked for baking at a later date.

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