Scotch Pie

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 200°C / 400°F. Mix the meat with the stock, salt, pepper and mace and set aside.

   Mark done

2. Sift the flour and salt into a bowl and make a well. Bring the lard and water to a boil in a small pan, pour into the flour and mix to a smooth, warm dough.

   Mark done

3. Cut off a quarter of the dough for the lids and keep it warm, covered. Divide the rest into 6.

   Mark done

4. Press each piece over the base of a jam jar or small ramekin to mould a case with straight sides, about 7 cm across, 4 cm deep. Slide the case off the mould and stand it on a tray.

   Mark done

5. Pack a sixth of the filling into each case, level with the top.

   Mark done

6. Roll out the lid dough and cut six lids, brush the edges of the cases with egg and press the lids on, pushing them slightly below the rim to make a hollow. Crimp the edges and cut a small hole in each lid.

   Mark done

7. Bake 35 to 40 minutes, until deep golden.

   Mark done Start 35 min timer

8. Cool 10 minutes and serve hot, filled with gravy, beans or mash.

   Mark done

Chef’s Tips

• Work the dough while it is warm. It sets hard as it cools.
• Season the meat heavily. It is only lightly cooked in the pie.
• Press the lid slightly below the rim to make the hollow for gravy.

Pairing Suggestions

• Baked beans
• Mashed potato
• A pint of heavy

Storage & Reheating

Refrigerate up to 3 days and reheat at 180°C for 15 minutes. Freeze baked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.