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Scotch Pies (the king of pies)
  • 1 lb.ground lean beef or lamb * free from fat, bone, gristle, etc.
  • 3 tbspOnion soup mix or
  • 1 cupoatmeal or dry French bread crumbs
  • 0.5 cupstock
  • salt and pepper to taste
  • 1 CRUST PASTRY (this makes enough crust to fill10 or
  • 1 lb.plain flour
  • 0.5 cupbutter or

To make pie pastry, bring butter and water to boil in saucepan.

Put flour and salt in a basin, make a hole in the middle.

Pour boiling water and butter into hole.

Mix until cool enough to handle.

Form into a ball.

Turn on to a floured board, knead well, and pat into a flat shape.

Divide into six pieces, or two large pieces to roll out & cut circular pieces.

Mold pastry up in the sides of ring or pan to 3 inches high to make filling holder.

Roll out saved sections, cutting them into rounds to fit filling holders.

Roll pastry as thin as you want, lay onto a muffin ring or large muffin pan, cut excess pastry leaving enough to fold to center of ring or muffin pan.

Mix all filling ingredients together, divide into 6 or 8 portions and fill pastry.

Make a slit in center of each top to let steam out.

Brush tops with milk or beaten egg.

Bake at 250°F for 30 minutes on baking sheet

Raise oven to 350 F, bake another 15 minutes

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.

About Cameron’s British Foods & Imports

Camerons British Foods specializes in the manufacturing and distributing of authentic, high quality British style meat & pastries products along with the accompanying imports. Family owned and operated, Camerons Butchers was established in Paisley, Scotland in 1932. Our products maintain the traditional standards for authentic- hand made meat pies, pastries and sausages.

History: Born to a local butcher in Paisley, Scotland, brothers Bill & Frank Cameron brought their family trade to The States in 1951. They established Camerons Market , a Scottish butcher shop, in Kearny , New Jersey in 1955. The brothers and their fare were quite welcomed in the primarily Scotch-Irish community. In 1973 the families and business were relocated to the sunny gulf coast area of S.W. Florida. Here the birth of Camerons British Foods took place with an expanded product line to include various imported items from the UK and Ireland.

Today: Camerons today is owned and managed by the third and fourth generations involved in the family heritage. Don Cameron and Donald Cameron Jr. now strive to maintain the traditional standards of their products that were established over 50 years ago.

We are greatly Blessed with the support and patronage of many generations of loyal customers and will continue to provide the best quality food we can.


Read Also: The Key Lime Pie Company

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

Scotch Pie
  • 5 out of 5
  • 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!

  • 5 out of 5

    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.

  • 5 out of 5

    Amazing both the wife and i Love These Pies very tasty !!.

  • 5 out of 5

    Absolutely brilliant. Just what a Scotch pie should be.

  • 5 out of 5

    nothing beats a scotch pie and you cant beat these. family steak pies are also brill.

  • 5 out of 5

    Had a wonderful delivery on tuesday,sausage and scotch pies to die for,thankyou

  • 5 out of 5

    Used to love Scotch pies when I lived up in Scotland. However some could be bland in taste. The ones I ordered from yourselves were absolutely amazing well seasoned and very tasty. Definitely recommend them.

  • 5 out of 5

    May 25, 2020:

    I totally love these pies, they bring back memories of having them years ago, they a lovely, a definite must buy on every order

  • Recommended Reading: Damgoode Pies Little Rock Delivery

    Things Youll Need To Make Scotch Pies

    • Small tins or something to mould the cases around
    • Rolling pin
    • Small pot/pan
    • Large bowl

    We bought specific mini tins to make scotch pies, but we appreciate that not everyone will want to do so. The tins we chose are known as pie tins, or in the US, mini cheesecake tins like these.

    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.

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