Scotch Pie — Print Recipe — The Culinary Codex

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

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

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.