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🏴󠁧󠁢󠁳󠁣󠁴󠁿 SCOTCH PIE 🏴󠁧󠁢󠁳󠁣󠁴󠁿

This is one of the first things my brother and I buy from the bakery when we get back to Scotland. It’s just so quintessentially Scottish! I love a pie with baked beans, but enjoy it how you like, it’s really actually perfect warm, just on its own. I have used lamb In reference to its heritage, but it’s commonly made with beef these days in the bakeries. Whatever way, it’s a pure taste of Scotland! And I love it!!!! 🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🙌🏼🙌🏼

Makes 4 pies (4”/10cm diameter tins)
Hot water crust:
250g sifted flour
110g lard
125g boiling water
Half tsp salt

Sift flour and salt into a bowl, make a well in the middle and pour in the melted lard and water (pop both in a pan and simmer till lard is melted) beat with a spoon till it comes together then tip out and knead till smooth…divide into 5 equal amounts, put back in bowl and rest for 5 minutes covered in plastic wrap. Taking one piece at a time, roll out with a little extra flour to about 3mm thickness and press into pie tins(oil and line base with grease proof paper), I used 10 x 4.5 cm (4x2”). Use a little excess Pastry to push into corners. Roll out 5th piece and cut into circles just inside the diameter if the tins. Cut a small circle to the centre, then chill all in fridge for 24 hours.

Filling
1 finely chopped onion
400g minced lamb shoulder
4tbsp beef stock
1/2 tsp white pepper
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp nutmeg
1/4 tsp mace

Fry onion till softened, then when cool, mix with the lamb mince, stock & spices. Fry a small piece to check seasoning, then divide into 4 equal pieces. Place into pie moulds then top with pastry. Brush with milk then pop into oven at 200c (fan) for 30 minutes. Leave to rest for 5-10 minutes then remove from pie tins and serve.

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