World Flavors Cookbook

Scotch Pie

A traditional double-crust meat pie with a hot water crust pastry, filled with spiced minced mutton or lamb.

Cuisine: Scotland

Ingredients

• Hot water crust pastry
• 500g minced lamb or mutton
• 1 small onion, finely grated
• 1/2 tsp ground mace
• 1/2 tsp white pepper
• Beef or lamb gravy

Instructions

1. Prepare hot water crust pastry and roll into small circles for the base and lids.
2. Mix the meat with onion, mace, pepper, and a little gravy.
3. Line small pie tins with pastry, leaving an inch of height.
4. Fill with the meat mixture.
5. Top with pastry lids, sealing the edges and leaving a small hole in the center.
6. Bake at 200°C for 40-45 minutes until the pastry is hard and golden brown.
7. Traditionally served hot or cold.