What Is A Scotch Pie
First, what exactly is a Scotch pie, and what makes it different from any other meat pie?
The origins of the pie are actually from so long ago that no one knows quite where they came from, although its generally accepted that the Scotch pie has been made in Scotland for at least the last four or five hundred years. You cant get much more traditionally Scottish than that!
The first filling was spiced mutton and sometimes youll still find Scotch Pies called a Mutton pie, although now minced lamb or beef is more commonly used.
While every recipe for the filling differs slightly there are some common spices used including mace and nutmeg that really make the pie a Scotch Pie.
We will admit that we ventured a little off-piste when it comes to the herbs and spices, choosing to add a small tsp of mixed herbs as well, and we think this really helps bring out the flavour.
Of course, you can choose to stick to just mace or add a little nutmeg too.
The difference between a Scotch pie to other mince pies is the pastry, called hot water pastry. Its more like a crust rather than a flaky pastry, meaning it can be moulded to form the distinctive round with straight sides.
The pastry lid of the pie is placed about a centimetre below the top of the sides, allowing for the pie to easily be eaten by hand with an extra topping like sauce, mash, gravy, or baked beans filling the gap.
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DELICIOUSLY EASY TRADITIONAL SCOTTISH MEAT PIES
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- Start by oiling the pie tins with a little vegetable oil, or put cling film over the end of the glasses/jars you intend to use.
- Cut the lard into cubes and add to a small pot of hot water, stirring until it’s melted. Don’t allow the water to boil.
- Pour the mixture into the flour well and mix together with a wooden spoon, until its mostly combined. Turn it out onto a floured surface and knead a little to make sure it’s fully combined. As the hot water pastry cools it becomes harder to manage so you need to work reasonably quickly.
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How To Make This Scotch Pie Recipe Step By Step Method
Start by oiling the pie tins, or whatever you intend to use to shape the pie. If youre not using tins then you can cover the end of the jar/glass etc with cling film so it doesnt stick too.
Put the flour in a bowl and make a well in the middle.
Cut the lard into small cubes and add to a small pot of hot water. Use a smaller pot so that the lard is just covered by the water, . You dont want it to boil so keep an eye on it and stir until the lard has melted into the water.
Next, pour the mixture into the well in the flour and mix with a wooden spoon. Turn it out onto a floured surface and knead a little. As the hot water pastry cools it becomes harder to manage so you need to work reasonably quickly.
Although when we read that on all the recipes we thought we had hardly any time at all but we took around half an hour to make the pie cases and it was still fine.
Divide the pastry into 4 and then take a little from each ball to save for the pie lid. It will be somewhere between a quarter to a third depending on the size of your pies.
Roll out the pastry balls to about 5mm depth one by one and put them into the pie tins. We rolled to approximately 20cm width each for our 10cm tins and then used our fingers and a little gravity to mould, easing down the sides and even out the top of the pastry against the side of the pie tin.
Put all of the pastry in the fridge to harden. You can actually make the cases well in advance if you like and just leave them in the fridge.
Reviews For Scotch Pies
My first order has just arrived, dead on time and in perfect condition. Absolutely thrilled!!! Had 2 scotch pies straight out of the box, warmed for 2 minutes in microwave as I always do. Almost crying with pleasure, I have Covid and I can actually taste it. Thank you!!! Now I have to find space in my freezer for the rest of them, but rest assured they will be greatly enjoyed. Im feeling much better already!! Be back for more as soon as. I wish you all the greetings of the season. Yours Aye.
Love these pies. Kids are 6 and 10 years, I thought they may find them too peppery, but they love them too!
Tried them at the recommended temperature and times but found today that I got splendid results with 200C and 35mins.Excxellent pies.
I have to say, Im very impressed! And I havent even tasted the pies yet! I ordered 4x Scotch Pies, 4x Macaroni Cheese Pies and 2x Beef Olives. The delivery date was given and the goods arrived on time and perfectly packaged. I am sure the pies will taste as good as they look, Ill lt you know! So far, Im a fan. lunch to follow pie and beans!
Amazing quality, took me right back to my childhood.Ordering more soon.
Used to eat these Scotch pies after marrying my Scottish wife 48 years ago at my Mother in laws in Bellshill and these are just as good: forget supermarkets: buy from the Scots butchers that know: and I am English.
Amazing both the wife and i Love These Pies very tasty !!.
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Things Youll Need To Make Scotch Pies
- Small tins or something to mould the cases around
- Rolling pin
- Small pot/pan
- Large bowl
You could also use a large muffin tray like this, if you think that would suit you better to own in the long run, as long as the sides of the wells are fairly straight.
Using a tin means you know that youll be able to get the correct shape and you can always use them for any other pies or also mini cheesecakes and cakes. If you like to bake then they are worth the investment!
However, if you want to try the recipe and youre not up for the investment then you can still hold the pastry and bake the pies in another way.
Use a large jar or something round and big enough to be able to mould the pastry around the end of so it becomes hard, like a vase, large glass, or even a tin can, although this would make smaller pies.
Once the cases are hard you can take them off and fill them as usual, then tie a strip of baking paper around the outside to help it hold its shape while baking in the oven.
What Our Customers Are Saying
Best pies in Niagara Region absolutely would recommend this to everyone! 🙂
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Had a really great pastie today, it looks like you are keeping the memory alive, thank you
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How To Cook
The timings given are a guide only as variations can occur between different appliances.
To ovenbake: Simply remove from the packaging and place on a baking tray in a pre-heated oven at 180C, 350F or Gas Mark 4. Cook for approximately 15 minutes until piping hot throughout. For fan assisted or combination ovens adjust the heat according to the manufacturer’s guidelines. Consume immediately, and do not reheat.