Why Make This Recipe
Warm Baked Traditional Scotch Pie is a classic dish that brings warmth and comfort to any meal. It has a rich and savory filling encased in a buttery, flaky crust. Making these pies is not only a delicious endeavor but also a wonderful way to connect with traditional cooking. Their hearty flavors make them perfect for family gatherings or a cozy dinner at home.
How to Make Warm Baked Traditional Scotch Pie
Ingredients:
- 500 g minced lamb or beef
- 2 medium onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup beef or lamb stock
- 500 g plain flour
- 250 g lard or vegetable shortening
- 150 ml water
- 1 egg, beaten, for glazing
- Salt and pepper to taste
Directions:
- Preheat your oven to 180°C (355°F).
- In a large mixing bowl, combine the minced meat, chopped onions, salt, pepper, nutmeg, allspice, and stock. Mix thoroughly until everything is evenly distributed.
- In a saucepan, heat the water and lard together until the lard has melted completely. Remove from heat.
- Place the flour in a large bowl and make a well in the center. Pour the warm lard mixture into the well, and mix with a wooden spoon.
- Once the dough begins to come together, transfer it to a floured surface and knead gently until smooth.
- Divide the dough into portions: 2/3 for the bases and 1/3 for the lids. Roll out the dough for the bases and line each pie tin with dough, pressing firmly into the corners.
- Fill each pie shell with the meat mixture, packing it down to remove air pockets.
- Roll out the dough for the lids and place them over the filled pies. Crimp the edges to seal, trim any excess dough, and make a small hole in the center of each lid for steam to escape.
- Brush the tops of the pies with beaten egg to glaze.
- Bake in the preheated oven for 40-45 minutes or until golden brown and cooked through.
- Allow the pies to cool slightly before serving for the best texture and flavor.
How to Serve Warm Baked Traditional Scotch Pie
These pies serve beautifully hot from the oven. You can enjoy them on their own or pair them with some mashed potatoes, peas, or a fresh salad. They make a satisfying dish for lunch or dinner, and even taste great as a snack.
How to Store Warm Baked Traditional Scotch Pie
To store any leftover pies, let them cool completely. Place them in an airtight container in the refrigerator. They can last up to 3 days. To reheat, pop them in the oven at a low temperature until warmed through for the best taste and texture.
Tips to Make Warm Baked Traditional Scotch Pie
- Make sure the meat and onion mixture is well-seasoned for rich flavor.
- Don’t skip the resting time for the dough; it helps with the texture.
- For a golden crust, ensure you brush the pies with enough beaten egg.
Variation
You can try different fillings if you want to mix things up. Using minced chicken or turkey with herbs can give a lighter option. Adding vegetables like mushrooms or peas to the meat mixture can enhance the flavor and add some color.
FAQs
1. Can I freeze the pies?
Yes, you can freeze the unbaked pies. Just assemble them, wrap tightly, and freeze. Bake from frozen, but add extra time to the cooking duration.
2. Is it okay to use store-bought pastry?
Absolutely! Using store-bought pastry can save time. Just follow the same directions for filling and baking.
3. How do I know when the pies are done?
Pies are ready when they are golden brown on top and the filling is bubbling through the holes. A meat thermometer can also be used to ensure the internal temperature is at least 75°C (165°F).
Warm Baked Traditional Scotch Pie
Ingredients
Filling Ingredients
- 500 g minced lamb or beef
- 2 medium onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup beef or lamb stock
Dough Ingredients
- 500 g plain flour
- 250 g lard or vegetable shortening
- 150 ml water
- 1 egg beaten, for glazing
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 180°C (355°F).
- In a large mixing bowl, combine the minced meat, chopped onions, salt, pepper, nutmeg, allspice, and stock. Mix thoroughly until everything is evenly distributed.
- In a saucepan, heat the water and lard together until the lard has melted completely. Remove from heat.
- Place the flour in a large bowl and make a well in the center. Pour the warm lard mixture into the well, and mix with a wooden spoon.
- Once the dough begins to come together, transfer it to a floured surface and knead gently until smooth.
- Divide the dough into portions: 2/3 for the bases and 1/3 for the lids. Roll out the dough for the bases and line each pie tin with dough, pressing firmly into the corners.
- Fill each pie shell with the meat mixture, packing it down to remove air pockets.
- Roll out the dough for the lids and place them over the filled pies. Crimp the edges to seal, trim any excess dough, and make a small hole in the center of each lid for steam to escape.
- Brush the tops of the pies with beaten egg to glaze.
Baking
- Bake in the preheated oven for 40-45 minutes or until golden brown and cooked through.
- Allow the pies to cool slightly before serving for the best texture and flavor.