Description
This Savory Baked Scotch Pie is a hearty and comforting traditional British dish featuring a rich minced beef or lamb filling seasoned with spices and enclosed in a flaky, buttery pastry crust. Perfect for a warming meal, this recipe balances aromatic flavors with satisfying textures, making it an ideal comfort food for any occasion.
Ingredients
Scale
Filling
- 500 grams Minced Beef or Lamb (Consider using minced pork for a twist)
- 1 medium Onion (Finely chopped)
- 1 teaspoon Salt
- 1 teaspoon Ground Pepper
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Mace
- 250 ml Beef Stock
Pastry
- 250 grams Plain Flour
- 125 grams Lard or Shortening (Butter can be used but will change the taste)
Finishing
- 1 medium Egg (For glazing)
Instructions
- Prepare the filling: In a large bowl, combine the minced beef or lamb with the finely chopped onion. Add salt, ground pepper, nutmeg, and mace to season thoroughly. Mix well to distribute the spices evenly through the meat.
- Cook the filling: Transfer the meat mixture to a saucepan over medium heat. Pour in the beef stock and let it simmer gently, stirring occasionally, until the meat is cooked through and the stock has reduced to a thick consistency, about 20 minutes. Remove from heat and let cool.
- Make the pastry dough: In a mixing bowl, combine the plain flour and lard or shortening. Rub the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs. Gradually add cold water a little at a time and bring the mixture together to form a firm dough. Wrap in cling film and refrigerate for 20 minutes to rest.
- Roll out the pastry: On a floured surface, roll out two-thirds of the dough to line a 20 cm (8 inch) pie tin or individual pie molds. Press gently to fit and trim any excess dough from the edges.
- Fill the pie: Spoon the cooled meat filling evenly into the pastry-lined tin, pressing down lightly to remove any air pockets.
- Top the pie: Roll out the remaining pastry to form the lid. Place it over the filling and press the edges to seal the pie. Crimp the edges decoratively and cut a small hole or slit in the center to allow steam to escape during baking.
- Glaze and bake: Beat the egg and brush it generously over the pastry surface for a golden finish. Bake the pie in a preheated oven at 200°C (392°F) for 35 minutes, or until the crust is golden brown and cooked through.
- Rest and serve: Remove the pie from the oven and let it rest for 10 minutes before slicing and serving. This helps the filling to set and makes slicing easier.
Notes
- Ensure the meat filling is not too wet before filling to avoid soggy pastry.
- Substituting lard with butter will give a richer flavor but may affect the texture slightly.
- Letting the pie rest after baking improves texture and flavor development.
- You can add finely chopped herbs like thyme or rosemary to the filling for extra aroma.
- This pie freezes well both before and after baking.
