Easy Scotch Pie

These easy traditional Scotch pies are so quick to make using a basic shortcrust pastry and lamb mince. The traditional Scotch pie was made with finely chopped or minced mutton I believe so in this version of a traditional Scotch pie I am using minced lamb to recreate the flavour inside and have used similiar spices and seasonings.

The traditional Scotch pie is made with a delicious hot water pastry, I will make some in the future with this pastry but for now I have made an easy and quick version of the traditional Scottish Scotch pie and I hope you enjoy it this way. We love these traditional Scottish Scotch pies they are so delicious!

In the traditional Scottish Scotch pie recipes they use a hot water pastry for making them, it does take a little bit more time but I promise to make another pie recipe including this traditional recipe very soon. This version is all about getting something delicious and quick out on the table and these really are so easy to make. The filling is made in the same way as the traditional method and some of the older recipes used a shortcrust. The hot water is the best though so I look forward to sharing that with you. The kids love them and there is never a drop left on the plate.

You can get the full recipe for these pies in the video above or in the blog below. I would recommend watching the video just so you have a good idea on how to make the pie inside the tin as it can be a little tricky. These pies are traditionally enjoyed with a cup of piping hot bovril at the Aberdeen football stadium at half time and I have some memories of eating them like this there. The bovril was probably to keep you warm as it is a very cold stadium down at Aberdeen beach! brrrrr!

If you like the sound of these delicious traditional Scottish pies you may also enjoy some of my other delicious Scottish recipes in the videos below. I love a good old fashioned traditional Scottish jammy steamed sponge and this would work really well after one of these pies served with cream or custard if you want to go all out! 😉 An old fashioned cock a leekie soup would also work really well as a starter if you wanted to create a classic three course Scottish meal.

Tips for making this recipe

You will want to get your hands on some pie tins and I would recommend using some mini cake tins. They worked really well for me and the pies pop out easily using the spring release from the side. The cake tins I used are on Amazon and are listed here – Small Cake Tins (non affiliated link).
You can vary the filling up inside the pie and if you don’t like lamb I would try using some beef mince instead or even soem macaroni and cheese topped with extra cheese is another classic Scottish pie filling.
If you want to make your own pastry your looking for a hot water pastry recipe, I will be making a recipe with this soon if you can wait a wee bit.
Another favourite combination of mine is to remove the pie lid and swirl piped potatoes around the top and inside of the pie and spoon in some beans into the centre for a classic tattie and bean pie.
You don’t want to fill these right to the top as the large top side is good for filling with baked beans, gravy, onion gravy and all sorts of other delights that you can think that may go well with these pies.
They freeze well once cooked and cooled completely before freezing. Personally there are never any leftovers in my hosue available for freezing after these are made.
A good cup of steaming hot bovril is a classic partner to these pies at the Aberdeen football stadium. Perfect to warm you up on a cold day!
Teh recipe states 4-6tbsp of water but you might need a little more, you want to keep the mince with a little liquid while cooking so that you can make a very slight sauce with thte flour. So if you need to keep adding a few tbsp of water. Check the video above for more instruction.

Easy Scotch Pie Recipe

butter (for greasing up the pie tins or cake tins)
1 tbsp butter
3 x small onions finely chopped
4-6tbsp water
500g lamb/beef mince
2tsp salt
pepper
2tbsp chopped parsely
2tbsp plain flour
milk
2 x premade shortcrust pastry

Recipe Instructions:

Preheat the oven to 170oc (fan oven).
Grease all the small cake tins well with butter and set aside.
Melt the butter in a large pan and add the chopped onions. Cook on a medium heat until almost done. Add in a little water if they start sticking.
Add in all of the minced lamb into the large pan and cook through with the onions for around 5-10minutes. Add in 4-6tbsp of water and keep adding in a little more if your pan runs dry. You want to keep a little water in the mince to create a slight sauce with the flour.
Add in the salt and lots of pepper and stir to combine.
Leaving the mince to cook on a low heat, roll out your pastry and cut out lid and bases using the base of the small cake tin. Cut out the side by using the height of the tin as a guide and the length of the tin by rolling it along the pastry.
Place the bases into the cake tins and add a little milk around the outside of the base so you can gently join the side.
Add in the side into the tin and press down lightly to the base around the edge.
Add all of the parsley into the mince and stir and add in the flour. Stir round well to combine. The water should be absorbed by the flour and create an ever so slight saucy consistency.
Add the mince into the pastry in the cake tins up to just after the halfway mark and add the lid. Press the lid down onto the mince and press the edges to join slightly with the base.
Brush with a little milk, make a hole in the top and bake in the oven for 20-25minutes until the pastry is cooked through.
Serve with gravy or beans and vegetables.