I love scotch pies. If I could eat nothing but scotch pies, I would. I’ve always wanted to try and make my own scotch pies but have been daunted at the thought.
After yet another episode of Great British Bake Off (the pies episode) I decided to try it. I ended up using ‘a little bit of this and a little bit of that’ approach of various recipes to create my pies.
Now that i’ve had a go at it, things I would change: I would add panko breadcrumbs to the meat to give it a better texture. I would use lamb/pork or just pork for taste. I would roll out the dough to a much thinner consistency for the pie casings/lids
As Mary would say:
They were delicious, but I just feel like these slight amendments may help the next time…
Ingredients for the filling:
1/2 lb minced lamb
1/2 lb minced beef
1 shallot, diced
2 tsp all spice
1 tsp salt
1 tsp pepper
1 tsp dried basil
1/4 cup of gravy
Ingredients for the hot water pastry:
4 cups all purpose flour
3/4 cup of lard
3/4 cup of water
Pinch of salt
Milk for glazing
- Run minced lamb, beef, shallot and spices through grinder. Put in fridge to keep cool while making the pastry.
- Make gravy with your favourite mix. Set aside to cool
- Preheat oven to 275F. Make the pastry by sifting the flour and salt into a warm bowl (place bowl in oven as it preheats). Make a well in the centre of the flour.
- Melt the lard in the water and, when it is JUST bubbling, remove from heat and add to the flour and mix thoroughly.
- Take a small amount of dough and form into a ball (about the size of a baseball) and keep the rest warm while making each pie.
- Roll out ball of dough so that it is thin (approx. 2 cm thick) and lay over your form to hold casing. Make sure there are no cracks in the pastry. As the pastry cools, remove the form and continue until you have 6 pies with enough leftover dough to make the lids.
- Fill the cases with the meat and add a dollop of gravy on top to keep the meat moist while it bakes.
- Roll the remaining pastry and use the form 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 50 minutes at 275F.
Serve with gravy, or brown sauce, or whatever you want… Store in air-tight container in fridge for up to 2 days, or freeze for future deliciousness. When re-heating, remember to cook thoroughly.