Scots Mutton Pies or Scotch Pie
Transport your taste buds to the heart of Scotland with these traditional Scots Mutton Pies, also known as Scotch Pies. Featuring a rich and savory filling of finely minced mutton or lamb seasoned with white pepper, nutmeg, and a touch of onion, these pies are encased in a unique hot water crust pastry that’s crisp and beautifully golden. The generous addition of beef stock keeps the filling moist and flavorful, while the egg-washed lid creates an irresistible sheen. Perfectly portioned for individual servings, these pies are a hearty snack or meal option, traditionally paired with creamy mashed potatoes or a side of peas. Whether served warm or at room temperature, these Scotch Pies embody the comfort and heritage of classic Scottish cuisine, making them an ideal recipe for cozy family dinners, special occasions, or as an indulgent savory treat.
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Recipe Information
Ingredients
- 500 g Minced mutton (or lamb)
- 1 medium Onion, finely chopped
- 50 g Breadcrumbs
- 100 ml Beef stock
- 1 tsp Ground white pepper
- 0.5 tsp Ground nutmeg
- 1 tsp Salt
- 300 g Plain flour
- 100 g Lard (or a mix of lard and butter)
- 150 ml Water
- 1 large Egg, beaten (for glazing)
Instructions
Preheat your oven to 180°C (350°F) and grease individual 10 cm (4 inch) pie tins or ramekins.
In a frying pan over medium heat, cook the chopped onion until softened but not browned.
In a mixing bowl, combine the minced mutton, cooked onion, breadcrumbs, ground white pepper, nutmeg, and salt.
Pour in the beef stock and mix well to form a moist but firm filling. Set aside.
To make the pastry, mix the flour and a pinch of salt in a large bowl. Heat the water and lard in a saucepan until the lard melts and the mixture reaches a boil.
Pour the hot liquid over the flour and mix quickly with a spoon to form a dough. When cool enough to handle, knead gently until smooth.
Divide the dough, reserving one-third for the lids and using the remaining two-thirds for the pie bases.
Roll out the dough for the bases and press into the prepared tins, ensuring the dough covers the base and sides. Trim any excess pastry.
Fill each lined pie tin with the mutton filling, pressing it gently to compact.
Roll out the reserved dough to make the pie lids. Place a lid on top of each pie, pressing the edges to seal. Cut a small hole in the center of each lid to allow steam to escape.
Brush the tops of the pies with beaten egg for a golden finish.
Place the pies on a baking tray and bake in the preheated oven for 40-45 minutes, or until the pastry is golden and crisp.
Allow the pies to cool slightly before carefully removing them from the tins. Serve warm or at room temperature, traditionally with mashed potatoes or peas.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
