Scotch Pie is a traditional Scottish recipe for a classic pie of mutton in gravy cooked in a raised hot water crust, this being the standard fare for Scottish football matches. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scotch Pie.
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This is a classic of the Scottish football terrace. A raised pie, traditionally containing mutton (but often made with lamb) and gravy. For football matches, it's typically served in straight-sided moulds that are about 8cm in diameter and 4cm deep. The lid of the pie lies some 1cm below the top of the mould so that gravy, baked beans, mashed potatoes or mushy peas can be spooned over the top.
Historically, the best Scotch pies were those of Grannie Black, in Candleriggs, Glasgow. The site is now gone, but Scotland has an annual competition for the best Scotch pie. Apart from the meat and gravy filling, recipes vary and many pie makers have their own special blends of herbs and spices to give their pies flavour.
Traditionally these are made with a wooden former, or dolly, but if you do not have a former for the pastry you can use a glass jar about 8cm in diameter to shape the pie.
Ingredients:
For the Hot Water Pastry Crust:
500g plain flour
175g lard
225ml water (about)
pinch of salt
milk, to glaze
For the Filling:
500g lean mutton or lamb, minced (ground)
pinch of freshly-grated nutmeg
pinch of ground mace
pinch of ground allspice
1/2 tsp thyme, minced
salt and freshly-ground black pepper, to taste
150ml gravy (made from the bones and meat trimmings)
Method:
Combine the meat, spices, thyme and seasoning in a bowl and mix thoroughly. Set aside to marinate as you form the pastry cases.
Sift the flour and salt for the crust into a bowl. Combine the lard and water in a saucepan and heat until the lard has melted and the mixture is bubbling. Form a well in the flour and pour in the lard mixture. Quickly work the liquid into the flour to form a pastry (take care it's hot).
Take a small amount of the pastry (again taking care, as it's hot) and shape into a ball (you should have enough for at least 8 pies) and cover the remainder to keep warm. Roll the pastry out and quickly shape around the former or the glass, gently pulling and shaping until the pastry is about 4cm high. Make certain there are no holes or cracks, then trim the excess then set aside to cool and harden as you prepare the next pastry shell. Remove the first former or glass (take care) and prepare the next case. By the end you should have between 8 and 10 pie shells and there should be enough pastry left over for the lids.
Divide the meat mixture between the pie cases then pour over the gravy to moisten. Roll the remaining pastry out and use the top of the glass to cut out a circle (or cut around your former). Pop this on top of the filling. Press down gently then pinch the edges closed to form both a seal and a pretty rim to the pie. Cut a hole in the centre to allow steam to escape then sit the pies on a greased baking tray.
Transfer to an oven pre-heated to 140°C (275°F) and bake for about 45 minutes, or until the filling is piping hot and the pastry is golden brown. These pies should always be eaten warm. However, they can be cooled and will store in the refrigerator for a couple of days. But you should always re-heat before serving.
