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Classic Scotch Meat Pies – A Timeless Taste of Home

Classic Scotch Meat Pies bring Scottish comfort home with a buttery crust and savory beef filling baked to golden perfection

Ingredients

Scale
  • For the Hot Water Crust Pastry
  • 3 cupsall-purpose flour
  • 1 teaspoonsalt
  • ½ cup(1stick) unsalted butter
  • ½ cupwater
  • ¼ cupvegetable shortening or lard substitute
  • For the Filling
  • 1lb ground beef (85% lean)
  • 1small onion, finely chopped
  • 1 teaspoonsalt
  • ½ teaspoonblack pepper
  • 1 teaspoonground allspice (or mix of nutmeg and clove)
  • ½ teaspoongarlic powder
  • 1 teaspoonWorcestershire sauce
  • ¼ cupbeef broth or water
  • For Finishing
  • 1egg, beaten (for brushing)

Instructions

  1. 1. Prepare the Pastry
  2. In a large mixing bowl, combine flour and salt.
  3. In a saucepan, melt butter and shortening in the water over medium heat until just boiling.
  4. Pour the hot mixture into the flour and stir with a wooden spoon until a dough forms.
  5. Once cool enough to handle, knead on a lightly floured surface until smooth.
  6. Wrap and let rest for 30 minutes at room temperature.
  7. 2. Make the Filling
  8. In a bowl, mix ground beef, onion, salt, pepper, allspice, garlic powder, Worcestershire sauce, and beef broth.
  9. Stir until everything is evenly combined, but do not overmix — you want a slightly coarse texture.
  10. 3. Shape the Pies
  11. Preheat oven to 375°F (190°C).
  12. Grease muffin tins or small pie molds.
  13. Cut off two-thirds of the dough for the bases and the remaining third for the lids.
  14. Roll out the base dough to about ⅛ inch thick and cut circles large enough to fit the molds, leaving some overhang.
  15. Press into the tins, shaping up the sides. Fill each pastry shell with the meat mixture, pressing lightly.
  16. Roll out the remaining dough for lids. Place a top on each pie, pressing the edges to seal.
  17. Cut a small hole in the center of each lid to let steam escape.
  18. 4. Bake the Pies
  19. Brush the tops with beaten egg for a golden finish.
  20. Place the pies on a baking tray and bake for 40–45 minutes, or until the pastry is golden brown and crisp.
  21. 5. Cool and Serve
  22. Let the pies rest for 10 minutes before removing from molds.
  23. Serve warm or at room temperature — traditionally enjoyed on their own or with mashed potatoes and gravy.
  • Author: Chef mia