Scotch pie – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
The Scotch Pie, a beloved staple of Scottish cuisine, encapsulates the hearty and comforting flavors of the region. Traditionally enjoyed at football matches or on-the-go lunches, it dates back to medieval times when meat pies were cherished for their portability and satisfying nature. The Scotch Pie is distinguished by its distinctive double-crust, with a rich, savory lamb or mutton filling seasoned with traditional spices, encased in a hot water crust pastry.
Ingredients
- Ground lamb – 1 lb / 450 g
- Onion, finely chopped – 1 medium / 150 g
- White pepper – 1 tsp / 5 g
- Ground nutmeg – 1/2 tsp / 2.5 g
- Salt – 1 tsp / 5 g
- Water – 1/4 cup / 60 ml
- Beef stock – 1/2 cup / 120 ml
- All-purpose flour – 2 cups / 250 g
- Lard or butter – 1/2 cup / 115 g
- Cold water – 1/4 cup / 60 ml
- Egg, beaten – 1 large / 50 g
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the ground lamb, onion, white pepper, ground nutmeg, salt, water, and beef stock. Mix until well combined.
- In a saucepan, melt the lard or butter with cold water over medium heat. Once melted, remove from heat.
- In a large bowl, combine the flour with the melted lard mixture and mix until a dough forms. Let it cool slightly.
- Divide the dough into six equal portions. Roll out each portion on a floured surface to about 1/8 inch thick.
- Use one rolled dough to line the inside of a small, greased pie case. Fill with the meat mixture, leaving a small space at the top for sealing.
- Cover with another rolled dough circle, press the edges to seal, and cut off any excess.
- Brush the top with beaten egg to help it turn golden brown during baking.
- Bake in the preheated oven for about 30 minutes or until the pastry is golden and crisp.
- Allow the pies to cool slightly before serving.
Substitutions
- Ground lamb -> Ground beef or pork
- Lard -> Vegetable shortening or butter
Enhancements in the Next Evolution
- Add a dash of Worcestershire sauce to the lamb mixture for a deeper flavor.
- Incorporate breadcrumbs into the meat mixture to create a lighter texture.
- Try a blend of ground meats for a more complex taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
