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Member recipe

Scotch Pie

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Serves 1 - 6 Pies

Traditional Scottish Pie best eaten on a cold winters day whilst watching Football and drinking Bovril, or served with chips n beans.

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  • Hot Water Pastry
  • 8 oz/225 g lard or dripping
  • 1.5 lb self-raising flour
  • 1 sp salt
  • 10 fl oz/300 ml water
  • Milk (for the glaze
  • Filling
  • 1lb/50 g finely minced beef or lamb
  • 8 oz/225g breadrumbs
  • Salt, pepper, nutmeg or mace to season.


    1. Melt the lard in the boiling water.
    2. Sieve the flour into a warmed bowl.Make a well in the middle and mix in the hot fat and water mixture with a wooden spoon.
    3. When the dough has coled a little - knead with your hands.When it is smooth and 'elastic' - leave in a warm place until firmer (but still elastic enough to roll out)
    4. Roll out the pastry to around keeping it thin.Cut the pastry into 3- 4 inch round shapes or if you are using pie or muffin molds - to the correct size.Cut out enough circles for the top of the pies.
    5. Mix the mince with the breadcrumbs and seasoning.
    6. Add gravy to bind, and mix thoroughly
    7. Fill the pie shells to 3/4 full.Add the top and seal.
    8. Using a knife, make a couple of cuts in the centre of the pid to allow the steam to escape.Brush with milk to glaze.
    9. Pre-heat the oven to 190 centigrade/ 375 F.Bake in the oven for 25 minutes or until golden brown.

Comments, questions and tips

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22nd Sep, 2010
Scottish husband loves these! Thanks for the recipe (and love your member pic, by the way :-)
7th Aug, 2015
Could I prepare a batch of eight scotch pies and freeze six straight away for future use at a later date or is it a case of them not being suitable for freezing.
6th Aug, 2015
can I prepare a batch of 8 of these pies and freeze 6 for future use
5th Aug, 2015
I am a widower living alone if I prepared six of these Scottish pies and only wanted to cook two at the time could I freeze the other four to be used at a later date two at a time?
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