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Scotch Pie
Scotch Pie is a modern Scottish recipe for a classic raised water crust pie filled with spiced mutton. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scotch Pie.
prep time
50 minutes
cook time
50 minutes
Total Time:
100 minutes
Serves:
4
Rating: 
Tags : Mutton RecipesBaking RecipesScottish Recipes
Scotch pies are raised water crust pies (like pork pies) but using spiced mutton instead. The basic recipe is English and, indeed, these pies were frowned upon by the Scottish Church during the middle ages for being ‘luxurious, decadent and English-style’. Of course, their utility and ease of holding in the hand meant that they became convenient and sustaining snacks for working people, who would buy them hot from pie-men or pie-wives in the city streets. For a more filling meal, the space above the pie would be filled with gravy or mash.
Ingredients:
For the filling:
600g (1lb 5oz) minced (ground) mutton
¼ tsp ground mace
¼ tsp nutmeg
5 tbsp gravy or stock
salt and white pepper
For the hot water crust pastry:
½ tsp sea salt
120g (4¼oz) lard
360g (3 cups) plain flour
1 egg yolk, beaten, for glaze
Method:
Preheat your oven to 200°C (180C Fan/400°F/Gas Mark 6) and line a baking tray with baking parchment. Cut four strips of greaseproof (waxed) paper, about 5cm (2in) deep and 25cm (10in) long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper.
For the filling, simply combine all the ingredients together in a bowl and season generously with salt and white pepper. Work the liquid into the meat, divide into four portions and mould into balls. Refrigerate while you prepare the pastry.
To make the pastry, heat 160ml (2/3 cup) of water, salt and lard in a saucepan until just boiling. Meanwhile, sift the flour into a mixing bowl. Pour the hot liquid onto the flour and mix together with a spoon. Once cool enough to handle, turn onto a floured surface and knead until you have a smooth dough.
Working as quickly as you can, cut off a quarter of the pastry and set aside. Divide the remaining dough into four equally sized balls. Roll out each ball to an 18cm (7in) circle, about 5mm (¼in) thick. Roll out the remaining pastry and cut out four circular lids, 10cm (4in) in diameter.
Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape of a pork pie. Keep stretching the pastry so it comes above the meat by around 2cm (1 ¾in). Moisten the edges of the pies with water and press the lids on top of the filling. Seal the edges together by crimping with your fingers. Wrap a strip of greaseproof paper around each pie and secure with string (to make sure the pie holds its shape when cooking). This is much easier to do if you have someone to help you.
Transfer the pies to the baking tray and cut a steam hole in the centre of each (traditionally these are circular). Brush with beaten egg yolk and transfer to the fridge to rest for 30 minutes.
At the end of this time, transfer to your pre-heated oven and bake for 35-40 minutes, or until golden-brown. Serve hot.
As an alternative you could substitute the mutton with minced (ground) venison.
