The scotch pie is a traditional dish from Scotland which has been eaten there for more than 500 years ago. It’s usually filled with mutton meat but in the US, other meats such as lamb or beef are used. It was probably brought to American kitchens at the end of the 19th century by Scottish immigrants. It is a regular fare during football games both in Scotland and America. Several variations exist. This one is my Grandma Sue’s recipe. Love those little pies!
Serves 8-10 | Prep time 45 minutes | Cook time 45 minutes
2 cups sifted flour
½ teaspoon baking powder
1 teaspoon salt
⅓ cup boiling water
⅔ cup shortening
1 pound lean lamb, ground Pinch nutmeg Salt and pepper
3-5 tablespoons beef stock or gravy
Milk or beaten egg, as glaze
Gravy, mashed potatoes or baked beans as sides for serving
To make the pastry dough, Sift the dry ingredients together and set them aside.
In a heat-resistant bowl, combine the shortening and boiling water.
Mix with a fork to a creamy consistency.
Add the dry ingredients, and mix to form a dough.
Wrap the dough in plastic and chill for at least an hour before rolling out.
To make the filling, combine the lamb with the nutmeg, salt, pepper, and stock or gravy. Let it stand for 10-15 minutes for the meat to absorb the liquid.
Set aside ¼ of the pastry dough.
Divide the rest of the dough into 8-10 small balls.
Roll out a ball into a round. Using a glass or jar (about 3 to 3 ½ inches in diameter) as a mold, fold the edges over the sides of the glass. Trim the edges. The pastry shell should have an edge about 1 ½ inches high. Repeat with the other rounds. Arrange the pastry shells on a baking tray, and place them in the fridge for about 30 minutes, to help them retain their shape. The dough may also be wrapped with wax paper and tied with string to hold the edges up. Remove the glasses or jars.
Roll out the remaining dough and cut out circles to use as lids, using the same jar or glass mold.
Preheat oven to 275°F.
Fill the pastries with meat filling.
Place the tops over the meat and press them down lightly over the filling.
Crimp the edges, so they stand up about ½-1 inch above the top of the pie (This extra space is traditionally used to hold gravy or other accompaniments when the pie is served).
Make a small hole or vent in the center of the lid, and brush with milk or beaten egg to glaze. Bake for 45 minutes or until light golden brown.
Fill the space on top of the pies with mashed potato, baked beans, or gravy, and serve.