Scotch Pie (Scottish)

The origins of the pie are actually from so long ago that no one knows quite where they came from, although it’s generally accepted that the Scotch pie has been made in Scotland for at least the last four or five hundred years.

Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food". The pies are made in special straight-sided moulds, roughly 3-3½” (7.5-8.5cm) in diameter and about 1½” (4cm) deep. A pastry lid, inside the pie, covers the meat about ½” (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required - with hot gravy, baked beans, mashed (creamed) potatoes etc. For that reason, Scotch pies were often associated with the working class who could easily eat them on the go on breaks, or with football stadiums where they were served to take back to the stand and continue watching the game.

The first filling was spiced mutton and sometimes you'll still find Scotch Pies called a Mutton Pie, although now minced lamb or beef is more commonly used. While every recipe for the filling differs slightly there are some common spices used including; mace and nutmeg that really make the pie a Scotch Pie.

Meat Filling:
1 lb (2 cups) lean lamb, minced (500 g)
1 pinch mace or nutmeg
sea salt
pepper, freshly cracked
¼ pint gravy (150 mL)

Hot Water Pastry:
1 lb (4 cups) plain flour (500 g)
6 oz (¾ cup) lard (175 g)
6 oz (¾ cup) water (225 mL)
pinch of sea salt
milk for glazing

You will also need glasses or jars, approximately 3-3½” (7.5-8.5 cm) in diameter to shape the pie.

Preheat oven to 275°F (140°C, Gas Mark 1)

Create the filling by mixing the minced (ground) lamb, spice and seasoning.

Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly.

Take a small amount (remember the mixture should make 8-10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½” (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools, remove the glass and continue until you have about a quarter of the pastry left to make the lids.

Fill the cases with the meat and spoon in enough gravy to make the meat moist.

Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape).

Glaze with milk and bake for about 45 minutes. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.

Makes roughly 8-10 pies.