I’m excited to share with you my recipe for Scotch Pies, a beloved staple of Scottish cuisine that’s often hailed as “the king of pies.” This hearty, savory pastry is a testament to Scotland’s rich culinary heritage, combining a unique hot water crust pastry with a flavorful minced beef filling. Let’s dive into the world of this iconic Scottish delicacy!
The Rich History of Scotch Pies
Scotch Pies, also known as mutton pies or shell pies, have been a part of Scottish cuisine for centuries. Traditionally filled with mutton, these hand-held pies were a popular, portable meal for workers in Scotland’s industrial era. Over time, beef became a more common filling, but the distinctive shape and pastry remained the same.
The unique pastry used in Scotch Pies is a hot water crust, which creates a sturdy yet tender casing that can hold up to the rich, meaty filling without becoming soggy. This practical design, coupled with its delicious taste, has ensured the Scotch Pie’s enduring popularity in Scotland and beyond.
Ingredients
For the Pastry:
- 3¾ cups (470g) plain or all-purpose flour
- ¾ cup (180ml) water
- ½ cup (115g) butter
- ½ cup (115g) lard or shortening
- 1 tsp salt
- Egg wash (1 beaten egg)
For the Filling:
- 18 ounces (510g) lean stewing or casserole beef
- 2 small bay leaves (optional)
- 1 pint (570ml) beef stock
- 2 tbsp gravy granules
For the Gravy:
- Reserved beef stock
- 2 slices of butter
- 1 tsp cornflour or cornstarch
- 2 tbsp cold water
Detailed Instructions
- Begin by preparing the filling. In a medium saucepan, heat the beef stock over medium heat. While it’s warming, dice the beef into small, half-inch cubes. Add the beef to the warming stock along with the bay leaves if using. Bring the mixture to a boil, then reduce the heat and let it simmer for 1½ to 2 hours, or until the meat is tender.
- Once the meat is cooked, remove the bay leaves. Scoop out half of the stock and set it aside in a jug for later use. Add the gravy granules to the meat and remaining stock in the pan, stirring until it thickens slightly. Remove from heat, cover, and allow to cool completely.
- While the filling is cooling, prepare the hot water crust pastry. In a large mixing bowl, combine the flour and salt. In a separate saucepan, heat the water, butter, and lard until the fats have melted and the mixture is simmering.
- Pour the hot fat mixture into the flour and salt. Mix quickly with a wooden spoon until the ingredients are well combined. Once cool enough to handle, turn the dough out onto a floured surface and knead gently until smooth.
- Divide the pastry into two portions: two-thirds for the pie bases and one-third for the lids. Wrap each portion in plastic wrap and refrigerate for about 2 hours to firm up.
- Preheat your oven to 340°F (170°C). Grease four small non-stick pie tins.
- Roll out the larger portion of pastry and cut four 5-inch circles for the bases. Gently press these into the prepared pie tins, allowing some pastry to overhang the edges. Roll out the remaining pastry and cut four 4-inch circles for the lids.
- Fill each pastry base with the cooled beef filling. Brush the edges of the pastry with beaten egg, then place the lids on top. Gently press the edges together to seal, crimping them to create a decorative edge.
- Place the pies on a baking tray. Cut two small slits in the top of each pie to allow steam to escape, then brush the tops generously with beaten egg.
- Bake the pies in the preheated oven for about 40 minutes, or until the pastry is golden brown and crisp.
- While the pies are baking, prepare the gravy. Pour the reserved stock into a small saucepan and bring to a simmer. Add a couple of slices of butter. Mix the cornflour with cold water to create a slurry, then gradually add this to the simmering stock, stirring constantly until it reaches your desired thickness. Let it simmer over very low heat with the lid on for about 5 minutes.
- Once the pies are done, remove them from the oven and let them cool on a wire rack for about 5 minutes before carefully removing them from the tins.
- Serve the Scotch Pies immediately, accompanied by mashed potatoes or chips (fries) and mushy peas if desired. Drizzle the warm gravy over the top just before serving.
Serving Suggestions
Scotch Pies are versatile and can be enjoyed in various ways:
- As a main course: Serve with mashed potatoes or chips, mushy peas, and plenty of gravy.
- On the go: Traditionally eaten by hand, they make a perfect portable lunch.
- At sporting events: Scotch Pies are a popular snack at football matches in Scotland.
- For breakfast: Leftover pies can be reheated and enjoyed for a hearty breakfast.
Nutrition Information
Per pie (approximate values):
- Calories: 650
- Protein: 25g
- Carbohydrates: 55g
- Fat: 38g
- Fiber: 2g
- Sodium: 700mg
Please note that these are estimates and may vary based on specific ingredients and portion sizes.
Tips for Perfect Scotch Pies
- Don’t overwork the pastry: Handle the hot water crust gently to ensure it remains tender.
- Seal well: Make sure to properly seal the edges of your pies to prevent the filling from leaking during baking.
- Rest the pastry: The chilling time for the pastry is crucial for achieving the right texture.
- Meat quality: Use good quality beef for the best flavor in your filling.
- Gravy consistency: Adjust the thickness of your gravy to your liking by adding more or less of the cornflour slurry.
- Make ahead: You can prepare the filling a day in advance to save time.
- Freezing: Unbaked pies can be frozen for up to 3 months. Thaw in the refrigerator before baking.
By following these instructions and tips, you’ll create Scotch Pies that are truly fit for royalty. The combination of the crisp, sturdy pastry and the rich, savory filling makes for a satisfying meal that’s steeped in Scottish tradition.
This dish is more than just a recipe – it’s a piece of culinary history. Each bite connects you to generations of Scots who have enjoyed these pies, from industrial workers to modern-day food enthusiasts. The Scotch Pie is a testament to the Scottish knack for creating hearty, satisfying fare from simple ingredients.
Remember, while there’s a traditional way to make Scotch Pies, don’t be afraid to put your own spin on them. Some people add different spices to the meat, or even experiment with different types of fillings. The joy of cooking lies not just in following recipes, but in making them your own.
Enjoy the process of making these Scotch Pies, and savor every bite of this quintessential Scottish dish. As they say in Scotland, “Lang may yer lum reek!” (May you live long and stay well!)
