Entree: United Kingdom – Scotland Lowlands – Scotch Pie (Small double-crust savory meat pie traditionally filled with seasoned minced mutton or beef)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 30 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1 tsp (6 g) salt
- 8 oz (225 g) unsalted butter, cold and cubed
- 4 oz (113 g) beef suet or leaf lard, cold and cubed
- 1/2 cup (120 ml) water, boiling
- 1 large egg, beaten (for glaze)
- 1 lb (454 g) minced mutton or minced beef
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1 clove garlic, minced
- 2 tbsp (30 ml) beef stock or water
- 1 tsp (2 g) Worcestershire sauce
- 1 tsp (2 g) dried mixed herbs or thyme
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) vegetable oil for frying

Instructions

1. Make the pastry: place flour and salt in a bowl, rub in the cold butter and suet until the mixture resembles coarse breadcrumbs. Carefully pour in the boiling water and mix with a knife until a firm, cohesive dough forms. Wrap and chill for 30 minutes.
2. Prepare the filling: heat oil in a skillet over medium heat, add chopped onion and cook until soft and translucent, about 5 minutes; add garlic and cook 1 minute more.
3. Add the minced mutton or beef to the skillet, breaking up with a spoon; brown thoroughly and cook until no pink remains, about 6–8 minutes. Stir in beef stock, Worcestershire sauce, mixed herbs, salt and pepper; cook until mixture is fairly dry. Taste and adjust seasoning. Remove from heat and cool slightly.
4. Preheat oven to 400°F (200°C). Lightly grease six 4-inch (10 cm) deep tart tins or a 9-inch (23 cm) pie dish for a larger single pie.
5. Roll out two-thirds of the chilled pastry on a floured surface to about 1/8 inch (3 mm) thick. Line the tins, pressing pastry into the bottoms and up the sides to form well-shaped cases.
6. Divide the meat filling evenly among the pastry cases, pressing down lightly to fill. Roll remaining pastry to slightly thinner and cut lids to fit. Place lids over each pie and crimp edges to seal; brush tops with beaten egg.
7. Cut a small hole or slits in each lid for steam to escape. Bake at 400°F (200°C) for 25–30 minutes (for small pies) or 35–40 minutes for a larger pie, until pastry is golden brown and crisp.
8. Remove from oven and cool in tins for 5–10 minutes before unmolding. Serve warm.