Scotch Pies
Traditional Scottish meat pies with a hot water crust pastry.
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- •500 grams Minced lambGround lamb, can substitute with beef
- •1 tablespoon Olive oilFor frying
- •2 OnionsChopped
- •1 teaspoon Ground maceTraditional spice
- •1 teaspoon Mixed herbsItalian seasoning can be used
- •1/4 teaspoon SaltAdjust to taste
- •1/2 teaspoon Ground pepperAdjust to taste
- •1 cup Beef stockCan use lamb, chicken, or vegetable stock
- •2 Bay leaves(optional)Optional for flavor
- •500 grams FlourFor pastry
- •100 grams ButterFor pastry
- •100 grams FatFor pastry, can use lard
- •200 ml WaterFor pastry
- •1 EggFor egg wash
- •1 dash MilkFor egg wash
- 1
Prepare the pastry by simmering water and adding salt to flour. Melt butter and fat in hot water, then mix into flour to form dough.
10 min
- 2
Chill the dough in the fridge for at least two hours.
2h 0m
- 3
Prepare filling by frying onions in olive oil, adding spices, salt, and pepper. Add minced lamb and cook until browned.
15 min
- 4
Add beef stock and optional bay leaves, simmer for 10 minutes, then strain and cool the meat.
10 min
- 5
Roll out pastry and cut circles for pie bases and lids. Line pie tins with pastry.
15 min
- 6
Fill pies with meat mixture, add stock, and cover with pastry lids. Seal and crimp edges.
10 min
- 7
Preheat oven to 170°C (340°F) and bake pies for 40 minutes.
40 min
- 8
Prepare gravy by simmering stock with butter and thickening with cornflour.
5 min
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