Scotch Pie

Name: Scotch Pie
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6 servings
Cuisine: Scottish
Ingredients: 400g minced lamb; 1 onion, finely diced; 150ml lamb stock; 1 tsp ground nutmeg; 1/2 tsp ground mace; Salt and pepper; For pastry: 350g plain flour, 150g beef suet or butter, 150ml boiling water, 1/2 tsp salt

Scotch Pie (SKOTCH PY)

Scottish Meat Pie

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 364 kcal

A small, double-crusted hot-water pastry pie filled with seasoned minced lamb and gravy — Scotland's favourite football snack.

Nutrition & Info

Protein 16.0g

Carbs 30.0g

Fat 20.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

pie moulds or muffin tin saucepan rolling pin

Presentation Guide

Vessel: paper bag or plate

Garnishes: brown sauce

Accompaniments: baked beans, chips

Ingredients

400g minced lamb
1 onion, finely diced
150ml lamb stock
1 tsp ground nutmeg
1/2 tsp ground mace
Salt and pepper
For pastry: 350g plain flour, 150g beef suet or butter, 150ml boiling water, 1/2 tsp salt

Instructions

1
Make hot-water pastry: mix flour and salt, rub in suet, add boiling water, mix to a dough.
2
Roll out two-thirds for bases, press into greased pie moulds. Reserve one-third for lids.
3
Brown minced lamb with onion for 8 min. Add stock, nutmeg, mace, salt, pepper. Simmer 10 min.
4
Fill pastry cases with the lamb mixture. Roll out lids, press on top, crimp edges.
5
Cut a steam hole in each lid. Brush with beaten egg.
6
Bake at 200°C (400°F) for 25-30 min until pastry is deep golden.

💡

Did You Know?

Scotch pies are so iconic at Scottish football matches that many clubs employ dedicated pie suppliers, and fans judge stadiums by pie quality.

Chef's Notes

Equipment Tips

pie moulds or muffin tin
saucepan
rolling pin

Garnishing

brown sauce

Accompaniments

baked beans, chips

The Story Behind Scotch Pie

The Scotch pie is a 19th-century creation of Scottish bakers who perfected the portable, self-contained meat pie. The distinctive raised crust with a recessed lid (allowing space for added baked beans or gravy) made it ideal for eating at football matches, mining shifts, and factory lunches. Every Scottish town has its champion pie baker.

🕐 Traditionally enjoyed match day, lunch, anytime 📜 Origins: 19th century

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