Make Your Own Scotch Pies
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Scotch Pie: A Savory Scottish Tradition with a Modern Twist
The Scotch pie, a savory hand pie made with a hot water pastry crust and a filling of ground (or minced) meat, is a beloved staple in Scotland—and in my Arizona home, too. This iconic dish originated in England but was "perfected by the Scottish," becoming a cherished treat baked in homes and sold in bakeries across Scotland.
Fans of Scotch pies will even brave long, chilly lines at football (soccer) games just to savor one. The enthusiasm for these pies can make you wonder: do people go to the games for the football or the pies? While it’s unlikely anyone would stand on damp grass staring at an empty field just for a hand pie, no matter how delicious, the pairing of Scotch pies and football feels as natural as hot dogs and baseball in America.
Many Ways to Make a Scotch Pie
The ingredients for a Scotch pie are simple: ground or minced meat (traditionally mutton, though beef is more common now), a blend of spices, and sometimes onions, all encased in a hot water pastry shell made from water, lard, salt, and flour. Despite this simplicity, there are countless ways to make a Scotch pie.
Some cooks shape the hot water crust over a jar or glass and let it dry for a day or two to create a firm, crispy shell before filling it with seasoned meat, topping it with a lid (top crust), and baking. Others prefer to cook the meat first, adding a touch of gravy before assembling and baking the pie, resulting in a juicier filling.
In my kitchen, I mold the pastry into mini cheesecake pans, fill them with raw meat mixed with sautéed onions and spices, seal them with a pastry lid, and bake for about 40 minutes. Fresh from the oven, these pies are smothered in gravy and served with baked potatoes and steamed broccoli—a hearty and satisfying meal.
But Scotch pies aren’t just for dinner at home. Their portability makes them perfect for eating on the go, whether at a picnic, a tailgate party, or tucked into a lunch box. Leftovers can be enjoyed cold or reheated, showcasing the pie’s versatility and timeless appeal.
Characteristics of a Scotch Pie
While there’s room for creativity in making Scotch pies, some features are universal:
Portability: Each pie is a single-serving size, fitting neatly in one hand.
Straight-Sided Crust: The hot water pastry is shaped into a bowl with straight sides.
Classic Filling: Ground meat (usually mutton, beef, or a mix) is combined with spices and sometimes onions.
Steam Vent: The top crust is thin and includes a hole (or occasionally two) to release steam during baking. Some bakeries use two holes to indicate pies with onions.
Gravy-Worthy Design: The top crust sits about 1/4 inch below the side crust, creating a shallow "bowl" perfect for holding gravy, baked beans, ketchup, or your condiment of choice—an important feature when enjoying a pie on the go.
The Secret of the Spices
The spice blends in Scotch pies are often closely guarded secrets, giving each recipe its unique flavor. Common spices include salt, pepper, mace, and nutmeg, but beyond that, the possibilities are endless. Experimenting with spices could lead to your own signature pie. Who knows? You might even become the next world champion Scotch pie baker—though you’ll need a bakery to enter. But who’s counting? Just award yourself the title and savor your creation!
With their rich history, versatility, and irresistible flavor, Scotch pies have earned their place as a culinary icon, whether served at a football match or a cozy kitchen table.
Make Your Own Scotch Pies
Ingredients
- 2 cups flour (240 grams)
- 1/2 cup lard or shortening
- 1/2 cup water
- 1/2 teaspoon salt
- 1 egg yolk, beaten (for egg wash)
- 1 small onion, chopped fine
- 1 – 2 teaspoons lard, butter, or shortening
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon mace
- 1/2 teaspoon nutmeg
- 1 teaspoon Italian spice (optional)
- 1 14 oz. can low sodium chicken broth
- 2 cubes beef bouillon
- 1/4 cup cold water
- 2 tablespoons corn starch
Instructions
- Preheat oven to 350° F or 177° C. Grease four 4 inch springform pans and set aside.
- Put flour in a medium mixing bowl and create a well in the center.
- Place water, salt, and lard in a saucepan and bring to a boil.
- Carefully pour hot water and lard into well made in the flour. Mix with a spoon until all the flour is wet.
- When the flour mixture is cool enough to handle. Knead just enough to mix completely. Set aside one fourth of the dough and divide the remaining dough into four balls.
- Place all of the dough in the refrigerator while sautéing the onions and preparing the meat mixture.
- Sauté the chopped onion in 1 to 2 teaspoons of lard, butter, or shortening until soft.
- Thoroughly mix ground beef, onion, and spices, including salt and pepper, in a bowl and set aside.
- Remove dough from the refrigerator and roll each of the four big dough balls into round shapes big enough to cover the bottom and up the sides of the springform pans stopping about 1/4 inch or 6 mm from the top of the pan.
- Roll out the large piece of dough, (the fourth you cut off from the whole dough mass in the beginning), into one large shape a little thinner than the bottom shells. Using one of the springform pans, cut four circles out of the rolled dough. These will be the lids (top crusts) of your pies. Lay them flat and cut a small hole in the center of each lid.
- Add one fourth of the meat mixture to each pastry lined pan. Filling to about 1/4 inch or 6 mm from the top of the dough. Be sure to push it down into the corner round the bottom of the pan.
- Cover the pie with the pastry lids and press the edges of the lid dough into the shell dough to seal. You may crimp with your fingers or press with a fork to make them pretty or just leave them plain. Just make sure the tops and sides are sealed together.
- Brush each lid with the beaten egg yolk and place the pies in the oven for 35 to 40 minutes. You can stick a meat thermometer into the lid hole to ensure the meat is cooked through. It should be 160° F or 71° C.
- While the pies are in the oven, make the quick gravy. Put the chicken broth in a saucepan along with two beef bouillon cubes and bring to a boil. Mix 2 tablespoons of corn starch into 1/4 cup cold water and stir until smooth. Slowly, add the corn starch mixture to the broth while stirring. Turn down the heat to a simmer and allow the gravy to thicken, stirring occasionally.
- Remove the pies from the oven and allow to cool for 5 to 10 minutes before removing springforms. Serve with gravy, potatoes, and vegetables, top with beans, or, just eat them on the go.
Notes
If you want to put a tablespoon of gravy inside each pie before baking them, just make the gravy before assembling the pies.
Scotch pies will last 3 days in the refrigerator and can be frozen after they have cooled for an hour. They will taste best if eaten within two to three months of freezing. Once you have thawed the pies, don’t refreeze them.
Nutrition Facts
Calories
688Fat
36 gSat. Fat
10 gCarbs
55 gFiber
2 gNet carbs
53 gSugar
1 gProtein
34 gSodium
992 mgCholesterol
119 mgThe nutritional information provided is automatically generated and is intended as a general guide. While we strive for accuracy, the values may not be exact due to variations in ingredients, preparation methods, and portion sizes. For precise dietary needs or concerns, please consult a qualified nutritionist or dietitian.
