Scotch Pie

10 Savory Scotch Pie Recipes: A Culinary Journey Through Scotland’s Delectable Meat Pies

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Embark on a culinary journey through Scotland with these 10 savory Scotch pie recipes. From traditional meat pies filled with lamb or beef to modern twists featuring game or poultry, this collection offers a delicious exploration of Scotland’s iconic savory pie. Whether you’re a seasoned baker or a kitchen novice, these Scotch pie recipes are sure to impress, providing a taste of Scotland’s rich culinary heritage. Discover the secrets to creating the perfect flaky crust and flavorful fillings, and get ready to indulge in a truly authentic Scottish experience.

Soft and Savory Meat Pies

This recipe guides you through making delicious, soft meat pies. We’ll cover making the dough, preparing a flavorful meat filling, assembling the pies, and frying them to golden perfection.

Ingredients

For the Dough:

  • 4 cups flour
  • Pinch of salt
  • 1 large egg
  • 1 tablespoon active yeast
  • Warm water
  • 1 Maggi cube
  • Oil for frying
  • 2 tablespoons butter

For the Filling:

  • Minced beef
  • 3 Maggi cubes
  • 1 large onion
  • 2 scotch bonnet peppers
  • Curry powder
  • Thyme
  • Spices (to taste)
  • Minced ginger and garlic

Instructions

Making the Dough:

  1. In a clean bowl, sieve the flour. Add the yeast, salt, and Maggi cube. Mix well.
  2. Break the egg and add it to the dry ingredients. Gradually add warm water, mixing until a soft dough forms.
  3. Cover the bowl and let the dough rest for 10 minutes.

Preparing the Filling:

  1. Heat oil in a pan. Add sliced onions, scotch bonnet peppers, ginger, and garlic. Stir-fry until fragrant.
  2. Add the minced beef and stir well. Incorporate the Maggi cubes, curry powder, thyme, and other spices.
  3. Add a little water, cover the pan, and let the meat cook thoroughly.

Assembling and Frying the Pies:

  1. After the dough has rested, divide it into small balls. Dust your work surface with flour.
  2. Roll out each ball into a round shape. Place a spoonful of the meat filling in the center of each circle.
  3. Fold the dough over the filling to create a half-moon shape, crimping the edges to seal, or use a meat pie cutter.
  4. Heat oil in a pan and fry the pies until golden brown and cooked through.

Enjoy your Soft and Savory Meat Pies!

Savory Meat Pie: A Step-by-Step Recipe

This recipe guides you through creating delicious savory meat pies, whether you prefer them baked or fried. From making the perfect dough to preparing a flavorful filling, we’ll cover every step in detail.

Ingredients

For the Dough:

  • 3 cups all-purpose flour
  • 1 egg
  • Pinch of salt
  • 1/2 teaspoon sugar
  • Butter (amount specified below in instructions)
  • Cold water
  • 1 teaspoon baking powder

For the Filling:

  • Minced beef (amount not specified, adjust to your preference)
  • Scotch bonnet pepper (amount to taste)
  • Seasoning (to taste)
  • Curry powder (amount to taste)
  • Garlic
  • Onion
  • Oil
  • Carrots (optional)
  • Boiled potatoes (optional)
  • Cornflour (for thickening)

Instructions

Step 1: Prepare the Dough

In a bowl, combine the flour, egg, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a smooth dough forms. Cover the dough and let it rest for at least 30 minutes.

Step 2: Make the Filling

Heat a little oil in a pan. Sauté chopped onions and garlic until softened. Add the minced beef and cook until browned. Stir in your chosen seasonings, curry powder, and chopped scotch bonnet pepper. If desired, add chopped carrots and boiled potatoes. Mix a small amount of cornflour with water to create a slurry, and add it to the filling to thicken. Simmer for a few minutes, allowing the flavors to meld.

Step 3: Assemble and Cook the Pies

Roll out the dough into circles. Place a portion of the meat filling onto one half of each circle. Fold the dough over the filling to create a half-moon shape, crimping the edges to seal. You can use a cutter to create uniform shapes if desired. Bake in a preheated oven or deep fry until golden brown.

Savory Baked Meat Pies

This recipe provides a step-by-step guide to creating delicious, homemade meat pies. From preparing the flavorful filling to crafting the perfect flaky crust, you’ll be able to bake a batch of savory pies perfect for any occasion.

Ingredients

For the Dough:

  • 4 cups flour
  • 250 gm cold butter
  • 1 cup cold water
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 1 tbsp salt
  • 2 cold eggs

For the Filling:

  • 5 large potatoes
  • 2 large carrots
  • Minced meat
  • Chopped scotch bonnet pepper
  • Chopped onions
  • Seasonings
  • Curry powder
  • Oil

Instructions

  1. Prepare the Filling: Heat a small amount of oil in a pan. Sauté chopped onions and scotch bonnet pepper for 2 minutes.

  2. Add the minced meat, curry powder, and seasonings. Add water as needed. Incorporate diced potatoes and carrots. Cook until softened.

  3. Thicken the Filling: Mix 2 teaspoons of flour with water and add it to the meat pie filling. Remove from heat and allow to cool.

  4. Make the Dough: Sift flour into a bowl. Add baking powder, salt, and sugar. Mix well. Cut in the cold butter until the mixture resembles coarse crumbs.

  5. Add the cold eggs and then the cold water. Mix to form a dough.

  6. Assemble the Pies: Roll out the dough and cut into desired shapes. Add the cooled filling to each piece of dough. Seal the edges using a beaten egg wash.

  7. Bake: Grease an oven tray with butter. Arrange the filled pies on the tray and bake for 30 minutes.

Savory Chicken Pie

This recipe guides you through making delicious, homemade chicken pies. From creating a flaky, buttery crust to preparing a flavorful chicken filling, you’ll find easy-to-follow instructions to achieve a perfect pie.

Ingredients

For the Crust:

  • 4 cups Flour
  • 250g Cold Butter
  • 1 Egg
  • 1 tsp Baking Powder
  • 2 tbsp Sugar
  • 1/4 tsp Salt
  • Cold Water

For the Filling:

  • Shredded Cooked Chicken
  • Chicken Stock
  • Cooked Irish Potatoes
  • Cooked Potatoes
  • Onion
  • Scotch Bonnet Pepper
  • Curry Powder
  • Cumin
  • Tandoori Masala
  • Chicken Masala
  • Seasoning
  • Ginger
  • Garlic
  • Corn Flour

Instructions

  1. Make the Dough: In a bowl, combine the flour, sugar, salt, and baking powder. Cut in the cold butter until the mixture is crumbly. Whisk the egg and add it to the flour mixture. Gradually add cold water and mix until a dough forms. Cover the dough and chill in the refrigerator for 30 minutes.

  2. Prepare the Filling: Sauté chopped onion in oil for 1 minute. Add the shredded chicken and scotch bonnet pepper. Stir-fry, then add the spices (curry, cumin, tandoori masala, chicken masala) and seasoning.

  3. Add the cooked potatoes and carrots to the chicken mixture and continue stir-frying for 5 minutes. Pour in the chicken stock.

  4. Simmer the filling for 5 minutes over low heat. Make a slurry by mixing 1 teaspoon of corn flour with water. Add the slurry to the filling and stir well. Cover and cook for 2 more minutes.

  5. Assemble the Pies: Roll out the chilled dough. Cut out circles using a pie cutter. Place the filling in the center of each dough circle. Brush the edges with egg wash and fold the dough over to seal, crimping the edges.

  6. Bake: Arrange the pies on a baking tray. Brush the tops with egg wash and bake for 15-20 minutes, or until golden brown. Serve and enjoy.

Giant Savory Chicken Pie

This recipe guides you through making a delicious, giant round chicken pie. From making the perfect pie crust to creating a flavorful chicken filling, we’ll cover every step in detail.

Ingredients

For the Dough:

  • 2 ½ cups flour
  • 2 tablespoons oil
  • Pinch of salt
  • 1 cup water

For the Filling:

  • Cooked chicken breast
  • 2 scotch bonnet peppers
  • 2 red bell peppers
  • 1 large onion
  • Seasonings and salt to taste
  • 1 tablespoon oil

For the Egg Wash (Optional):

  • 1 tablespoon milk

Instructions

1. Making the Dough: Sift the flour into a bowl. Add the salt and oil. Gradually add the water, kneading until a soft dough forms. Add a little more water if needed. Knead for 8-10 minutes, then cover and set aside.

2. Preparing the Filling: Shred the cooked chicken breast. Sauté the sliced onion in oil for a few minutes. Add the grated scotch bonnet peppers and red bell peppers. Stir in the shredded chicken, salt, and seasonings. Cook until heated through.

3. Assembling the Pie: Divide the dough in half. Roll out each half on a floured surface. Place one sheet of dough into a greased baking tray. Spread the chicken filling evenly over the dough. Cover with the second sheet of dough. Crimp the edges with a fork, dipping it in water between each crimp.

4. Baking the Pie: Preheat oven for 10 minutes. Mix the milk with a little water to create an egg wash and brush it over the top crust (optional). Bake for 40-45 minutes, or until golden brown and crispy.

5. Serving: Remove the pie from the oven. Brush with melted butter while still hot (optional). Let cool slightly before cutting and serving.

Savory Fish Pies

This recipe guides you through making delicious, crispy fish pies. You’ll create a flavorful filling with shredded fried fish, peppers, onions, and spices, encased in a homemade dough. The recipe offers flexibility in shaping the pies, either as classic hand pies or spring rolls.

Ingredients

For the Dough:

  • 2 & 1/2 cups flour
  • 1 cup water
  • Pinch of salt
  • 1 tablespoon oil

For the Filling:

  • Shredded fried fish
  • 2 Scotch bonnet peppers
  • 2 red bell peppers
  • 1 large onion
  • Spring onions
  • 1 Onga classic seasoning cube
  • 2 seasoning cubes
  • 1/2 teaspoon salt
  • 1 serving spoon oil
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon thyme

Instructions

  1. Prepare the Dough and Filling Base: Sift the flour into a bowl, sprinkle with salt, and mix well. Add water and knead for 5-10 minutes until a dough forms. Cover and let it rest. Meanwhile, wash and grind the scotch bonnet peppers, red bell peppers, and onion.

  2. Cook the Filling: In a pot, heat oil and fry the ground pepper mixture for a few minutes. Add salt, seasoning cubes, Onga, curry powder, and thyme. Stir in the shredded fried fish and spring onions. Cook for a few minutes more, then remove from heat.

  3. Assemble the Pies: Divide the dough into 10-12 pieces. Roll each piece into a square shape. Place a portion of the filling on one half of the square, fold the other half over, and crimp the edges with a fork. Prick the top of the pie with a fork to allow steam to escape. Alternatively, roll the dough and filling into spring roll shapes.

  4. Fry and Serve: Fry the pies in hot oil until golden brown on both sides. Remove from oil, let cool slightly, and serve. Enjoy!

Savory Hand Pies with a Flavorful Filling

These savory hand pies offer a delicious twist on a classic meat pie. With a flaky, yogurt-enriched dough and a rich, spicy filling, they are perfect as a snack, appetizer, or even a light meal.

Ingredients

For the Dough:

  • 1 1/2 cups Flour
  • 1 tablespoon Baking Powder
  • 1 Egg
  • 4 tablespoons Yogurt (fresh cow milk)
  • 20g melted Butter
  • Pinch of Salt
  • Pinch of Sugar (optional)
  • Pinch of Curry Powder (optional)

For the Filling:

  • Meat (to your liking, e.g., chicken or beef)
  • 3 large Potatoes
  • 1 large Onion
  • 3 Scotch Bonnet Peppers
  • Oil
  • 3 Seasoning Cubes
  • Curry Leaves and Curry Powder
  • Garlic
  • Ginger Powder
  • White and Black Pepper
  • Mixed Spice

Instructions

Making the Dough:

  1. In a bowl, combine the flour, baking powder, salt, sugar (if using), and curry powder (if using). Add the melted butter and mix well. Then, incorporate the egg and yogurt to form a soft dough.
  2. Cover the dough and set aside to rest.

Preparing the Filling:

  1. Peel, wash, and dice the potatoes into cubes (or mash, if preferred). Cook until tender. Cut the meat into cubes (or use ground meat). Season the meat with the seasoning cubes, garlic, ginger powder, white and black pepper, and mixed spice. Cook until done.
  2. Dice the onion and fresh garlic. Heat oil in a pan. Add the diced onion, scotch bonnet peppers, and the mentioned spices. Sauté for a minute. Add the cooked potatoes and meat, stirring continuously. Season to taste and add a little bit of water or stock (*ruwan nama*). Continue stirring until the mixture thickens and comes together.

Assembling the Hand Pies:

  1. Divide the dough into lemon-sized portions. Roll each portion into an oval shape. Place a spoonful of the prepared filling on one side of the rolled dough. Fold the other side over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
  2. Brush the hand pies with an egg wash. Bake in a preheated oven at 200°C (400°F) for 10 minutes, or deep fry them over low heat until golden brown, turning to ensure even cooking. Be sure to cook thoroughly if frying to allow the yogurt in the dough to cook properly.

Savory Meat Pie Recipe

This recipe guides you through making delicious meat pies from scratch, covering both the dough and the filling preparation. It’s perfect for a satisfying meal or a savory snack.

Ingredients

For the Dough:

  • 625g all-purpose flour
  • 125g butter
  • 1 cup cold water
  • 1/2 tsp salt
  • 1 egg

For the Filling:

  • 1/2 kg minced meat
  • 2 diced potatoes
  • Diced onion
  • Scotch bonnet pepper (to taste)
  • Seasoning (to taste)
  • Diced carrots

Instructions

  1. Make the Dough: Combine the flour, butter, salt, egg, and cold water in a bowl. Mix until a dough forms.

  2. Rest the Dough: Cover the dough and let it rest for 5-10 minutes.

  3. Prepare the Filling: Combine the minced meat, diced potatoes, onion, scotch bonnet pepper, seasoning, and carrots in a pan. Cook until the meat is browned and the vegetables are tender.

  4. Assemble the Pies: Roll out the dough and cut into desired shapes. Add a spoonful of the filling to each piece of dough, then fold and crimp the edges to seal.

  5. Egg Wash: Brush the tops of the pies with a beaten egg for a golden-brown finish.

  6. Bake: Bake the pies in a preheated oven until golden brown and cooked through. Serve hot and enjoy with your favorite chilled drink.

Savory Meat Pie Recipe

This recipe provides a step-by-step guide to creating delicious homemade meat pies. From making the perfect flaky crust to preparing a flavorful filling, you’ll learn everything you need to know to bake these savory treats.

Ingredients

For the Dough:

  • 4 cups flour
  • 250g margarine
  • 1 tsp salt
  • 2 tsp sugar
  • 1 egg
  • Cold water
  • ½ tsp baking powder (optional)

For the Filling:

  • Minced beef
  • Carrot
  • Potatoes
  • Onions
  • Scotch bonnet pepper
  • Curry powder
  • Ginger
  • Garlic
  • Oil
  • Seasoning cubes

Instructions

  1. Making the Dough: In a bowl, combine the flour and margarine. Use your fingers to rub the margarine into the flour until the mixture resembles breadcrumbs. Add the salt, sugar, egg, and cold water. Mix until a non-sticky dough forms. Avoid over-kneading. Wrap the dough and chill in the refrigerator while you prepare the filling.

  2. Preparing the Filling: Heat oil in a pot. Sauté the onions, garlic, and ginger. Add the minced beef and cook until browned. Stir in the curry powder, seasoning cubes, and scotch bonnet pepper. Add the diced carrots and potatoes along with some water. Cover the pot and simmer for 15 minutes.

  3. Thickening the Filling: Mix a tablespoon of flour with water to create a slurry. Add this to the filling and stir until thickened. Remove from heat.

  4. Assembling the Pies: Roll out the chilled dough on a lightly floured surface. Use a round cutter to create circles. Place a spoonful of filling onto each circle. Fold the dough over to enclose the filling and crimp the edges to seal. You can use an egg wash or a mixture of flour and water to help seal the edges.

  5. Baking: Grease a baking tray or line it with parchment paper. Arrange the filled pies on the tray. Brush the tops with egg wash. Bake in a preheated oven at medium heat until golden brown.

Enjoy your freshly baked meat pies!

Savory Meat Pies: A Step-by-Step Recipe

This recipe guides you through creating delicious, homemade meat pies. From preparing the flavorful filling to crafting the perfect pastry crust, you’ll find easy-to-follow instructions for a satisfying baking experience.

Ingredients

For the Dough:

  • 4 cups flour
  • 2 eggs
  • 1 tbsp sugar
  • 1/2 tbsp baking powder
  • 1 sachet simas (If unavailable, substitute with 1 tbsp of butter or shortening)
  • 1/2 tsp salt

For the Filling:

  • 1 kg minced beef
  • 2 cups diced potatoes
  • 2 cups diced carrots
  • Seasoning (to taste)
  • Curry powder
  • Thyme
  • Ginger and garlic pastes
  • Scotch bonnet pepper (optional, to taste)
  • 1 medium onion
  • Vegetable oil
  • 1 tsp salt
  • 1 tbsp flour

Instructions

  1. Prepare the Filling: Heat vegetable oil in a large pot or pan. Add the chopped onion and fry until translucent.

  2. Add ginger and garlic pastes, scotch bonnet pepper (if using), and thyme. Stir well to combine.

  3. Add the minced beef and mix thoroughly. Cook until the beef browns.

  4. Add salt, seasoning, curry powder, diced potatoes, and carrots. Mix well.

  5. Add enough water to cover the mixture and bring to a simmer. Cook until the vegetables are tender and the water has evaporated.

  6. Sprinkle flour over the mixture and stir to thicken. Remove from heat and let the filling cool completely.

  7. Make the Dough: In a large bowl, combine flour, baking powder, salt, sugar, eggs, and simas (or butter/shortening). Mix thoroughly until a dough forms.

  8. Knead the dough for about 3 minutes, then cover and let it rest for at least 10 minutes.

  9. Assemble the Pies: Divide the dough into equal-sized balls. Roll out each ball into a flat circle.

  10. Place a spoonful of the cooled filling in the center of each dough circle. Brush the edges of the dough with beaten egg.

  11. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork or use a pie cutter to seal.

  12. Bake the Pies: Arrange the pies on a baking sheet lined with parchment paper. Brush the tops with beaten egg.

  13. Bake in a preheated oven at a low temperature (around 350°F or 175°C) until the pies are golden brown and cooked through. This typically takes about 25-30 minutes.

History of Scotch Pie

The history of the Scotch pie, a beloved savory treat, is shrouded in some mystery, with its precise origins lost to time. However, we do know some fascinating facts about its evolution. It’s widely believed that early versions, consisting of a simple hot water crust pastry filled with meat, existed as far back as the 12th century. These medieval pies were substantial, often containing various meats and even offal, serving as a portable and filling meal.

As time progressed, the pie evolved. The hot water crust pastry, made with boiling water and lard, became its defining characteristic. This sturdy crust could withstand long journeys, making the pies ideal for travelers and workers. During the 17th and 18th centuries, Scotch pies became increasingly popular, appearing in markets and bakeries across Scotland.

The 19th century brought further refinement. The size of the pie generally decreased, shifting from a large, family-sized dish to the individual portion we recognize today. Minced mutton or lamb became the standard filling, often seasoned with pepper, salt, and sometimes spices. This standardization helped to solidify the Scotch pie’s identity as a distinctly Scottish food.

Today, the Scotch pie remains a national treasure, enjoyed as a quick snack, a comforting meal, or a matchday staple at football grounds across the country. While variations exist, the core components of a traditional Scotch pie – the hot water crust and savory meat filling – continue to pay homage to its rich historical roots.

Nutritional Content and Benefits of Scotch Pie

Scotch pies, while undeniably delicious, aren’t generally considered a health food. They are traditionally made with a rich, buttery hot water crust pastry filled with minced mutton or other meats. This means they are typically high in saturated fat, calories, and sodium. The exact nutritional content varies depending on the specific recipe and size of the pie, but it’s important to consume them in moderation as part of a balanced diet.

While not a significant source of vitamins and minerals, Scotch pies do provide some protein from the meat filling. They can also offer a source of iron, though again, the amounts are relatively modest. It’s important to view Scotch pies as an occasional treat rather than a regular dietary staple.

The real “benefit” of a Scotch pie lies in its rich cultural significance and satisfying flavor. They are a beloved part of Scottish cuisine and provide a hearty, warming meal. Enjoying a Scotch pie is as much about the experience and tradition as it is about the nutritional value. When consumed mindfully and as part of a balanced diet, there’s no reason to feel guilty about indulging in this savory treat.

Tips for Choosing Quality Mutton

Scotch pies often feature mutton, and selecting the right cut can make all the difference. Look for mutton that is firm and deep red in color. The fat should be creamy white, not yellow.

A good butcher can be invaluable. Don’t hesitate to ask them for advice on the best cut for your pie. They can also often grind the mutton for you, which saves time and effort.

Consider the age of the mutton. Younger lamb will be more tender, while older mutton has a more intense, gamey flavor that some prefer for pies. This is really a matter of personal preference.

Finally, give the mutton a sniff. Fresh mutton should have a pleasant, slightly sweet aroma. Any off-putting or sour smells should be a red flag.

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