The Scotch pie is one of Scotland’s most beloved savory bakes—a flaky, golden pastry shell filled with peppery minced meat.
Traditionally enjoyed at football matches, family gatherings, or even as a quick bakery snack, these pies embody true comfort food.
With their sturdy hot water crust pastry and flavorful filling, they’re hearty, nostalgic, and surprisingly approachable to make at home.
My Opinion
Having made these Scotch pies myself, I can say they are everything a comfort dish should be. The hot water crust was easier to work with than I expected—warm, pliable, and forgiving—and the aroma while baking was incredible.
The filling turned out juicy and full of bold peppery notes, exactly like the authentic pies I’ve tasted in Scotland.
What I love most is how versatile they are. You can serve them as a snack, pack them in lunchboxes, or make them the centerpiece of a hearty dinner with mashed potatoes and gravy.
They also reheat beautifully, which makes them perfect for prepping ahead. If you’re craving a dish that brings a little tradition, warmth, and authenticity to your table, this is one you’ll come back to often.
Why You’ll Love This Recipe
- 🥧 Authentic Scottish flavor – Classic seasoning and hot water crust pastry.
- 🥩 Rich, peppery filling – Juicy ground lamb or beef, spiced just right.
- 🥄 Approachable method – Simple pastry and filling steps anyone can follow.
- 🎉 Perfect for any occasion – Football matches, parties, or cozy family dinners.
- 💰 Budget-friendly – Uses simple, affordable ingredients.
- 🔄 Customizable – Swap proteins or try a vegetarian filling with mushrooms and lentils.
Tools You’ll Need
- Saucepan (for heating lard/butter and water)
- Mixing bowls (for pastry and filling)
- Rolling pin
- 4-inch pie rings or muffin tin (for shaping pies)
- Baking sheet
- Pastry brush (for egg wash)
- Knife or pastry cutter
- Cooling rack
Ingredients (Makes 6 pies)
- 400 g ground lamb (or beef, or a mix of meats)
- 250 g all-purpose flour (for pastry)
- 100 g lard (or butter for a vegetarian pastry)
- 100 ml boiling water
- 1 tsp salt (divided: half for pastry, half for filling)
- 1 small onion, finely chopped
- 1 tsp white pepper
- 1/2 tsp black pepper
- 1/2 tsp ground mace
- 1/4 tsp ground nutmeg
- 1 egg, beaten (for brushing)
Instructions
- Make the Pastry
- Heat lard (or butter) with boiling water in a saucepan until just melted.
- Pour the hot liquid into a mixing bowl with flour and half the salt. Stir with a spoon until a dough forms.
- Once cool enough to handle, knead on a floured surface until smooth. Cover and set aside while you prepare the filling.
- Prepare the Filling
- In a large bowl, combine the ground meat, chopped onion, white pepper, black pepper, mace, nutmeg, and the remaining salt.
- Mix thoroughly until everything is evenly distributed.
- Shape the Pies
- Roll the pastry to about 1/8-inch thickness. Cut larger circles for the bases and slightly smaller ones for the tops.
- Line pie rings or muffin tins with the larger pastry circles, pressing gently to fit.
- Fill and Seal
- Spoon the meat mixture into each pastry shell, filling almost to the top but leaving room for the lid.
- Dampen the edges with water, place the pastry lids on top, and seal by crimping or pinching the edges together.
- Bake the Pies
- Brush the tops with beaten egg for a golden finish.
- Place pies on a baking sheet and bake at 180°C (350°F) for 30–35 minutes, or until the pastry is golden and the filling is piping hot.
- Cool and Serve
- Allow the pies to cool in their tins for about 10–15 minutes before removing.
- Serve warm with sides, or let them cool completely for a portable snack.
Storage Tips
- Refrigerate leftover pies in an airtight container for up to 3 days.
- Freeze unbaked pies for up to 3 months; bake straight from frozen, adding an extra 5–10 minutes to the baking time.
- Baked pies can also be frozen—reheat in the oven until warmed through.
Expert Tips
- ✅ Work quickly with pastry – Hot water crust firms up fast, so shape while warm.
- ✅ Adjust spices to taste – Add cayenne for heat, thyme for herby flavor.
- ✅ Mini pies for parties – Make smaller versions using muffin tins for snacks or lunchboxes.
- ✅ Vegetarian version – Lentils, mushrooms, and onions make a satisfying alternative filling.
- ✅ Plan ahead – Pies can be made a day in advance and baked fresh for serving.
Serving Suggestions
- Serve hot with mashed potatoes, peas, and brown gravy for a traditional Scottish meal.
- Enjoy bakery-style with chunky oven fries and pickled onions.
- For gatherings, serve mini pies with HP sauce, chutney, or ketchup.
- Pack cooled pies in lunchboxes or picnics—they taste just as good at room temperature.
FAQs
What is Scotch pie made of?
A hot water crust pastry filled with seasoned minced meat, traditionally lamb or mutton, but beef is also common.
What’s the difference between a Scotch pie and an English pie?
Scotch pies are smaller, peppery, and use hot water crust. English pies often use puff or shortcrust and have chunkier fillings.
Is Scotch pie the same as a mince pie?
No—Scotch pie is savory, while mince pie is sweet with dried fruits and spices.
What pairs well with Scotch pie?
Classic mash and gravy, or simple chips and pickles. Cold pies also go great with slaw at picnics.
Nutrition (per pie, approx.)
- Calories: 420 kcal
- Protein: 17 g
- Carbohydrates: 28 g
- Fat: 26 g
- Fiber: 2 g
- Sodium: 690 mg