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scotch pies on a board.

Scotch Pie or Mutton Pie

Amanda
Make authentic lamb Scotch pies with hot water crust pastry and detailed step by step instructions. Perfect for picnics.
4.80 from 24 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Party, Snack, tea time
Cuisine British, Scottish
Servings 8
Calories 354 kcal

Equipment

  • Mixing bowl
  • Small saucepan
  • 4 x 10 centimetre spring form pie dishes
  • Pastry brush
  • Large oven tray
  • clean tea towel to cover pastry
  • Rolling Pin

Ingredients
 
 

For the filling

  • 500 g lamb mince
  • 4 tablespoon lamb stock or beef
  • 1 teaspoon mixed herbs dried
  • ½ teaspoon ground mace
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

For the pastry

  • 360 g flour plain or all purpose
  • 120 g lard
  • 1 egg yolk
  • 1 teaspoon water
  • ½ teaspoon salt
  • 160 ml water

Instructions
 

  • Put the lamb mince in a bowl with the seasoning, herbs and mace and mix together with a fork.
  • Divide the mixture in 4 and form into flattened balls.
  • Place into the fridge to chill.
  • Put the flour and salt in a bowl and mix.
  • Make a well in the centre.
  • Cut the lard into pieces and place in the saucepan over a low heat with the water.
  • Allow the lard to melt and then pour into the flour.
  • Use a wooden spoon to mix to a dough quickly.
  • Form the dough into ball.
  • Cut out a quarter of the dough and place back in the bowl and cover with the tea towel to stop it drying out.
  • Divide the remaining dough into 4 balls.
  • Flour the work surface and quickly roll out a circle about 20 centimetres diameter.
  • Line the tin with the pastry and repeat with the remaining tins.
  • Place a ball of lamb mince in each tin and flatten to fit with a fork.
  • Roll out the reserved dough to make the lids and press gently to seal the pies.
  • Mix the egg yolk with a teaspoon of water and use a pastry brush to glaze the lids.
  • Next, use the handle end of a wooden spoon to make a steam hole.
  • Put the tins on an oven tray.
  • Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake for 35 to 40 minutes.
  • Leave to cool in the tins for 5 minutes and then remove the pies from the tins.

Nutrition

Calories: 354kcalCarbohydrates: 35gProtein: 16gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 344mgPotassium: 224mgFiber: 2gSugar: 0.2gVitamin A: 788IUVitamin C: 5mgCalcium: 56mgIron: 3mg
Keyword football pie, lamb mince pie, lamb pie, mutton pie, Scotch pie, Scotch pie cases, Scotch pie filling
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