Entree: United Kingdom – Scotland Highlands – Scotch Pie (A small double-crust individual meat pie traditionally filled with seasoned minced mutton or lamb)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) minced mutton or lamb (or a mix of lamb and beef)
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 clove garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) ground mace or nutmeg
- 1 tsp (5 g) dried thyme
- 2 tbsp (30 ml) beef or lamb stock
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) vegetable oil (for frying)
- 2 cups (260 g) all-purpose flour, plus extra for dusting
- 6 tbsp (85 g) lard, melted (can substitute 4 tbsp / 56 g lard + 2 tbsp / 28 g butter)
- 2/3 cup (160 ml) water
- 1/2 tsp (3 g) salt (for pastry)
- 1 egg, beaten (for egg wash; approx. 50 g)
- Butter for greasing tins

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease four 4-inch (10 cm) tart tins or a deep muffin tin with butter.
2. Make the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute. Add the minced mutton, breaking it up with a spoon, and cook until browned and no longer pink.
3. Stir in salt, pepper, mace (or nutmeg), thyme, Worcestershire sauce, and 2 tbsp (30 ml) stock. Simmer until the mixture is fairly dry but moist enough to hold together, about 5 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.
4. Make the hot-water crust pastry: place 2 cups (260 g) flour and 1/2 tsp (3 g) salt in a bowl. In a small saucepan, heat 6 tbsp (85 g) melted lard with 2/3 cup (160 ml) water until just boiling. Pour the hot fat and water mixture into the flour and stir with a wooden spoon until a rough dough forms. When cool enough to handle, knead briefly on a floured surface until smooth.
5. Divide the pastry into 8 pieces: 4 slightly larger pieces for base/sides and 4 smaller for lids. Press each larger piece into the greased tins, forming a base and sides about 1/3 inch (8 mm) thick. Fill each with the cooled meat filling, packing lightly but leaving a small gap to the top.
6. Roll out the smaller pastry pieces and use them to top each pie; crimp edges to seal well. Cut a small hole or slits in each lid to vent. Brush tops with beaten egg.
7. Bake in the preheated oven for 25–30 minutes, until pastry is deep golden and crisp. For a firmer crust, reduce oven to 375°F (190°C) after 15 minutes and bake an additional 10 minutes.
8. Remove pies from tins and cool slightly on a rack. Scotch pies are traditionally served hot, sometimes with mashed peas or pickled chutney.