Scottish Scotch Pie – Traditional Meat Pie
A savory pie from Scotland, filled with minced mutton or beef seasoned with herbs and spices, encased in a crisp, flaky pastry.
Ingredients (Makes 4 pies):
* 400g minced mutton or beef
* 1 small onion, finely chopped
* 1 tsp mixed herbs (thyme, sage)
* Salt, pepper
* Shortcrust pastry
* 1 egg (for egg wash)
Instructions:
1. Mix meat, onion, herbs, salt, and pepper.
2. Roll out pastry, cut rounds for bases and lids.
3. Line tins with pastry, fill with meat mixture. Cover with lids, seal edges.
4. Brush with egg wash.
5. Bake at 200°C (390°F) for 25–30 minutes until golden.
Scottish Tip:
Traditionally eaten hot or cold, often with malt vinegar or mustard.
Scottish Scotch Pie – Traditional Meat Pie
A savory pie from Scotland, filled with minced mutton or beef seasoned with herbs and spices, encased in a crisp, flaky pastry.
Ingredients (Makes 4 pies):
* 400g minced mutton or beef
* 1 small onion, finely chopped
* 1 tsp mixed herbs (thyme, sage)
* Salt, pepper
* Shortcrust pastry
* 1 egg (for egg wash)
Instructions:
1. Mix meat, onion, herbs, salt, and pepper.
2. Roll out pastry, cut rounds for bases and lids.
3. Line tins with pastry, fill with meat mixture. Cover with lids, seal edges.
4. Brush with egg wash.
5. Bake at 200°C (390°F) for 25–30 minutes until golden.
Scottish Tip:
Traditionally eaten hot or cold, often with malt vinegar or mustard.
