Description
This traditional Scotch Pie recipe features a rich, spiced minced lamb filling encased in a flaky, buttery pastry. Perfectly seasoned with herbs and warming spices, these hand-sized meat pies are baked to golden perfection, making an ideal savory snack or meal accompaniment.
Ingredients
Scale
Pastry
- 200g plain flour
- 1 egg yolk
- 125ml water
- 75g lard
- pinch of salt
Filling
- 300g minced lamb
- 1 small onion, finely diced
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
- ¼ teaspoon ground mace
- 1 teaspoon dried mint
- 1 teaspoon dried parsley
- ⅛ teaspoon ground nutmeg
- 2 tablespoons lamb stock
- 1 egg yolk (for brushing)
Instructions
- Prepare the hot water and lard mixture: Pour the water and add the lard into a small pan and heat over medium heat until the lard just melts, then remove from heat.
- Make the pastry dough: Place the flour, one egg yolk, and salt into a food processor and blitz to combine. Slowly pour the hot water and lard mixture into the food processor while it is spinning until a dough ball forms. Wrap the dough in cling film and set aside until almost completely cooled.
- Prepare the filling: Place the minced lamb in a bowl. Peel and finely dice the onion, then add to the lamb. Grind the coarse sea salt, black pepper, and mace in a pestle and mortar or spice grinder and add this spice blend to the lamb. Mix in the dried mint, parsley, nutmeg, and lamb stock until well combined.
- Prepare the pie tins: Grease and lightly flour two 10-11cm (4-4.5 inch) pie tins with lard.
- Roll out and line the pastry cases: Take a third of the chilled pastry and roll it out to 4-5mm thickness. Use it to line a pie tin, trimming excess pastry. Place the lined tins in the fridge and repeat with the second pie tin.
- Fill the pies: Divide the lamb mixture in half, form into balls, and press into the lined pie tins to form flat tops. The filling should come up to about 10mm (½ inch) below the top of the pastry case.
- Prepare and add pastry lids: Roll out the remaining pastry to 2-3mm thickness. Cut out two rounds with a pastry cutter that fit inside the pastry cases. Then cut a small central hole (7-8mm) in each round using a piping nozzle or small cutter. Place these lids inside the pies so they fit perfectly and remain below the top edge of the pastry cases.
- Egg wash and baking: Brush the top of each pie with the remaining beaten egg yolk. Place the pies on a baking tray and bake in a preheated oven at 180°C (350°F) for 40-45 minutes until golden and cooked through.
- Cool and remove from tins: Remove pies from the oven and allow to cool for 10-15 minutes until cool enough to handle. Remove the pies from the tins using a tea towel to avoid burning. Serve warm or at room temperature.
Notes
- Using lard in the pastry and for greasing adds authentic flavor and flakiness to the crust.
- Ensure the pastry lids fit perfectly inside the pastry cases to prevent shrinkage or cracking while baking.
- You can substitute lamb stock with beef or vegetable stock if preferred.
- Letting the dough cool properly before rolling helps achieve a tender pastry.
- For best results, use fresh minced lamb and finely dice the onion for even cooking.
- The small hole in the pastry lid allows steam to escape, preventing sogginess.
Nutrition
- Serving Size: 1 pie (approximately 180g)
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 110 mg
