Traditional Scotch Pies
The Master Pie Maker
Traditional Scotch Pies were originally called ‘Mutton Pies’, but you can use use mutton, lamb or even beef (some butchers use a mixture) the filling should be well spiced, bit like a good pork pie, with that distinctive peppery kick. They can be enjoyed on the move just like a sandwich only 1000 times better. they can be served hot or cold with a little ketchup or brown sauce and they also make an excellent meal on a plate with a generous helping of baked beans in the top. Occasionally I like to have one with either new or mashed potatoes, carrots and onion gravy.
See my video tutorial Video HERE
Traditional Scotch Pies
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
For the pastry
- 200 g lard NO Substitute
- 185 g Cold Wtaer
- 1 tsp salt
- 500g g Bread Flour Plain flour will work too.
For the Filling
- 300 g Lamb minced, mutton if you can get it.
- ½ tsp mace
- 1 tsp mixed herbs dried
- salt
- Pepper needs to be peppery, adjust to your liking
- stock lamb/chicken but very little, see video
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
For the Pastry
- Place all three ingredients into a saucepan and bring gently to the boil, then add to the flour and mix until all dry flour is incorporated.
- Once the pastry has cooled you can make the cases in your pie tins. They should be left overnight (not in the fridge) to dry off.
- In fact in the bakery we left them for 3 days before filling and baking them
For the filling
- Place all your filling ingredients into a mixing bowl and mix gently to a stiff consistency, if required add a small amount of stock (See my video)
- Fill the cases about 3 quarters full and place a lid in each.
- Bake for about 40 minutes at 190ºC to 200ºC
- Serve hot or cold as you prefer.
- These are also delicious served with Baked Beans, chips or potatoes, ketchup, brown sauce and Mushy Peas too.
Category: Baking, British, Cuisine, Main Courses, Meals for 1 or 2, Meat, Pies & Tarts, Teatime Treats, Snacks, Party Food, The Master Pie Maker, Videos
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Sorry for my short reply but only been home two says after a 4 week stay in hospital. You can usually buy mutton in the Halal butchers as they prefer it,
I used mutton for these from my local butcher in Kent and they turned out amazing! It definitely makes a difference to using lamb. It’s a shame that mutton fell out of fashion as I much prefer the flavour to lamb. I would order a mutton chop over a steak in a restaurant any day (if I could that is).
Thanks so much for sharing you’re tips on hot water crust pastry in your video. I will use this method for my pork pies too as the texture turned out perfect.
I lived in Granada for 2 years because my partner’s family are from there so would love to know how your bakery went down with the locals. I always thought a bar serving small British pies as tapas would have done really well but unfortunately I was living there during the last recession and didn’t have the courage to take the risk at the time.
Thanks for the feedback Sarah and also for the 5 star rating too.
Love this recipe.
Hi Paul. I loved your recipe the pastry was outstanding. And the closest mixture to the ones I’ve started from a Scottish butchers.
The only problem I had was my meat went a bit like a burger. I think I made the mistake of squishing it and making like u said “sausage meat” I’m used to the meat crumbling away. But it was a little tough. I think that was my problem. Next time just a gentle mix with the herbs. If you have anymore tips id love to know
Thanks again
Hi Connor, in my bakery we had a press that formed the shell in a mould which was heated, this set pastry then the mould opened and the shell was lifted out and left to dry for two days before filling and baking. Before we had the press we used a wooden Pie dolly exactly the same as we used for pork pies. to hand form the paste round then removed the dolly gently and the left them to dry.
You can see the pie dolly at this link: https://porkpie.co.uk/products/pork-pie-dolly
Hi Paul. I’d be interested to know the process to make the shells so that they can be baked free standing, outside of the tins
Hi Moira, Yes, wrap in in cling film, keep in fridge. When you want to use it let it come to room Temperature and make sure it’s pliable before you try to line your tins. It should be like modelling clay (Plasticine).
I wondered if I could make Hot Water Crust Pastry ahead of time and roll it out and put into pie shells a day or so later? Thank you and I love your recipes and videos.
Hi Lynda, in the bakery we always cut our tops a little larger than the tin top to allow for shrinkage because we left them out on a sheet pan (with Parchment) out on the counter top with the cases. A scotch pie lid should not be sealed to the pastry case, it should just sit on the filling touching the pastry case sides. Some bakers roll fresh pastry after filling the pies but then you get a lot of shrinkage when baking them. I hope this helps, but if you have any questions do please get back to me.
Greetings from Canada. I just watched your video on Traditional Scotch Meat Pies. You have made it look very easy. I have a pastry question. While the baking pans are sitting overnight, what do you do with the ‘tops’ pastry? Do you wrap them in plastic wrap and put them in the fridge until you are ready to use the baking pan pastry or do you leave the tops pastry sitting on the kitchen counter along with the baking pans?
Thank you for the quick reply Mr. Paul. I am actually using a makeshift pie dolly. A nice, flat bottomed jar that is about 3.75 inches. I am very new to pastry making and have found myself coming up short on dough with my butter pastry recipes. This is my first stab at hot water pastry. Making them this weekend to take to my son’s for dinner on Sunday.
Excited to try. I love a good scotch pie!
You can use whatever size tin you want, all my tins are the ones we used in the bakery for the past 50 years, it’s the same tin I made the pork pies in. I think they are around 3 1/2 inches across. I don’t remember making that particular video but sometimes I have to change the number of things to keep the time down.
Hi Mr. Paul. i was wondering what size the tins are to yield 6 pies. In the tutorial video, you only make 4 but the recipe is the same here.
Thanks!
Hi Mr Paul, thanks very much for your reply and for answering all of my queries, when I make Scotch Pies I will let you know how I get on.
Hi Alex, Firstly, there really is no substitute for the Lard, Over the years I, and many commercial manufacturers of pork and scotch pies have tried and all failed.
These days ALL my baking temperatures are NON fan, as in the bakery we did not have that facility. In the early days of my YouTube videos I did put both temperatures, but got so many people saying their oven manufacturer recommended differently, so I stopped doing it, best to use an oven thermometer pr check with the manufacturer. The tins I use are my old pork pie tins 95 x 50 cm.
Hello, thoroughly enjoyed the Scotch Pie video. I have some questions, firstly can I use Trex, the vegetable fat version, what is the ideal size for the pie tins (width & depth), is it 200° fan or 200° conventional and finally is it better to use bread flour than plain please. Thanks again for the video I’m really looking forward to making them.
No, I would use 70/30 visual lean
If you use beef instead, what is there fat ratio you would recommend? 80/20 or leaner?
Hi Moira, mixed herbs are usually a mixture of marjoram, basil, oregano and thyme. Some blends also contain parsley and sage. You can use any herbs you wish really. I think in the US they sell a Pizza herb mix which is very similar. Hope this helps.
Mr Paul, I hope your feeling better everyday. Sorry to hear you had a nasty fall. I wanted to ask you what I could use instead of Mixed Herbs? I have moved to the USA and can’t find them here and so want to make Scotch Pies as I miss eating them. Thank you in advance.
Sorry for my absence on here b ut I’m recovering from a nasty fall in my kitchen, injuring my neck and head.
I asked a friend to check out your printing problem, I thinks it should be OK now but I’ve not tested it myself. Please let me know if you sgtill have problem .
Regards Mr Paul
Hi, I loved your video for this, a lot of tips. thanks. however when I try to print the recipe from this page, all I get is another page showing a small picture of the pies and a serving amount but no recipe showing.