Homemade Scotch Pie Recipe: How to Make a Classic Scottish Delicacy
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- Опубліковано 19 вер 2024
- Here we go with another British Basic Recipe where I'll be showing you how to make the delicious and authentic Scottish delicacy - the Scotch Pie. Up until around 40 years ago Scotch Pies were made with mutton, but the trend moved towards beef.
In this step-by-step tutorial, you'll learn how to make the hot water crust pastry from scratch, prepare the meat filling, and assemble the pies.
I'll also share some tips and tricks to ensure your pies turn out perfectly every time. Whether you're a seasoned baker or a beginner, this video is perfect for anyone looking to master the art of making a classic Scotch Pie.
So grab your apron and join me in the kitchen for a taste of Scotland!
Bits of kit used in this video:
Bamboo Chopping Board: amzn.to/2RDX7Gx
Tefal Everyday Induction Hob: amzn.to/38a0qwq
Le Creuset Toughened Non-Stick Saucepan Set: amzn.to/3uToVbb
Sage Combi Wave 3-in-1 Oven: amzn.to/3CoNIbj
SCOTCH PIE
FOR THE PIE FILLING:
400g Minced Beef
100g Pinhead Rusk
50ml Beef or Veg Gravy
½tsp White Pepper
½tsp Mace
½tsp Nutmeg
FOR THE HOT CRUST PASTRY:
90g Lard
90ml Water
200g Plain flour
40g Bread Flour
½tsp Salt
FOR THE EGG WASH:
1 Egg
1TBSP Milk
INSTRUCTIONS
Mix all the pie-filling ingredients in a bowl and set aside for an hour (or overnight if the mix is prepared the day before)
Put the water, salt, and lard into a small saucepan and heat it until the lard just melts.
Place the flours into a bowl then add the hot water/lard mix
Mix with a wooden spoon to form a dough
When the dough has pulled all the flour from the sides of the bowl, tip it onto a floured worktop
Work the dough until it is smooth and has started to cool
Cut the dough into pieces, large pieces for the pie body, smaller pieces for the lids
Form a large piece around your floured mould/dolly/jar and gently ease it off (see notes ** ***)
Fill the pie with the meat mix to within 1cm of the top
Roll out a small piece of dough and cut a circle from it that will just fit inside the raised lip of the pie
Mix the egg and milk for the egg wash and coat the pies.
Make a hole in the lid and bake for 40 minutes in a 200°C oven
** Alternatively: roll out the dough and press it into a straight-sided mould
*** For a crisper, easier-to-fill pie: Leave the pie crust to dry and harden for 2 days
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Homemade Scotch Pie Recipe: How to Make a Classic Scottish Delicacy
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Nice I have to try this thanks for the lesson
Hope you enjoy it!
Two videos in a row, what a treat! Scots pie, lovely 😁🌱☀️
No idea where my comment went, but thanks Fletch. Have a great weekend
this is so wholesome and peasant to watch!
Many thanks! I hope you give this a go 🙂
Brings back childhood memories! Scotch pies and black pudding - my friends never understood why we ate the stuff. Thanks, Steve!
These pies were part of a staple diet for me when I was based in Scotland LOL
There used to be a butcher up near Pitlochry, back in mid 70s. Best Scotch Pies ever,
Or Black pudding Pies, sliced Black Pudding ,baked eggs, ayrshire bacon and topped with tattie scone in a scotch pie shell.. only place I ever saw them.. we ate tons of tgem , running heavy plant on the new A9. Found it when training at Fort George or Stirling ..
@@DigwellGreenfingersscotch pie and chips.. canteen food for champs..
@@doonhamer252 That sounds divine! My mouth is watering 🙂
Looks good, Steve 👍
Thanks Peggy👍
Ooo yum, I love a scotch pie. Thanks Steve and take care
Me too, San, can you tell? LOL
Yes 🤣😂
Looks amazing
It was nice Jean. Next time I may add a bit more gravy, but that's just me LOL
Scotch pie reminds me of an American empanada, looks very good at tasty. ☺️
Ooo - never tried empanadas. Here we go --- LOL
Oh my oh my mmmmmmmmmmmmm!
While it's warming back up in the oven there is just enough time to nip to the chippy for a portion of chips, some nice onion gravy and a dollop o mushy peas and a nice glass o Guinness as a chaser.
The tea of champions!
Stop it Adrian LOL I want another one now FFS
@@DigwellGreenfingers haha lol 🤣
They look delicious. I have never eaten scotch pie. You are right about the cling film these days it’s rubbish. Have a great week
Thank you! You too!
I tried that eco-friendly beewax cloth as an alternative - didn't keep it long! Started smelling and washing it made it, well, just cloth!
Next time...(if there is a next), instead of forming the dough inside the mold, form it on the outside, once the pastry has been formed, it should be left to dry , at least 24-48 hours, it's ready to fill without the shape being changed. You did indeed make very nice looking pies....Yum!!
I've not tried it on the outside of those metal ramekins but when I've done it with the proper pie dolly it either deforms when cooking as in my Steak and Ale pie video or it shrinks on to the dolly as it dries and is impossible to remove 😆 Maybe cos the dolly is wooden?
I'll certainly give it go though, cheers!
ua-cam.com/video/koGiEoZMt-I/v-deo.html
I love a scotch pie
Gert lush. Reminds me of my Navy days up in Scotland
Nice one Steve one of my favourite pies along with a meat and potato.
Stay Safe.
Barry (Wirral)
Meat & Potato, may well add this one to the list, Barry! Cheers
Those pies look tremendous Steve 👍
Not like the ones I used to have in the chip shop in Helensburgh! Pie Supper, with the pie fresh from the deep fat fryer LOL
Looks really nice Steve, I may add twist to it, red wine stock pot, thyme and oregano. (1 to 3 ratio)
Lovely. Added to my list for next time!
Bravo. You have succeeded where I have failed more than once before! Just needs lashings of onion gravy and some new potatoes!
LOL I had the gravy and spuds with my pie for tea! Gert Lush!
Nice tip on flouring the board. They look delicious, Steve. Betcha one of your chutneys would go well with it :)
Cheers J&C 🌱😊
Oh yes! Next time young padawans, next time 🙂
But Steve, you forgot to put the Scotch in!!! ;)
I know LOL. I so wanted to but I saved it for the Scottish Rhubarb Crumble - coming soon!
How do you make rusk please.
Here you go, enjoy 🙂
ua-cam.com/video/QfFbtSQi37k/v-deo.html
can i ask how you made or where you got the rusk from plz
I made another video about it, here: ua-cam.com/video/QfFbtSQi37k/v-deo.html
Hope this helps
@@DigwellGreenfingers cool gonna check it out soon thank you
What is rusk ? Thank you
Hi, I made a video on pinhead rusk, here: ua-cam.com/video/QfFbtSQi37k/v-deo.html
So much better to use than breadcrumbs as it holds its texture better.
Hope you give it a go 🙂
Rusk! Breadcrumbs? Mince! Lamb? Beef? Ok you just said ground beef. Just a silly American here 😉
Boy it sounded tasty. Looks like nothing but it’s all in the seasoning and a good pastry. 👍🙌
LOL Scotch Pies used to be made from mutton but 40 years ago as beef became cheaper the mutton was abandoned by all but a few die hard pie makers in Scotland. Breadcrumbs will do but rusk is better (see my previous video)
Have a great week over there guys
Thanks Steve - I now have a few more clues! Nice looking pie. Now to watch your show in dusk … Take care.
@@DigwellGreenfingers seemed to remember that west and sw was more often beef.. Easties and the north, Mutton ..not sure if it was regional, or simple availability.. Do remember a mutton/lamb shortage and NZ lamb was being brought into the shop ( 68 ish) BTW worked in Butchers shop 5 yrs late 60s early 70s. Perhaps another leak at windscale or Chapplecross?
Also remember meat pies at football games, some places in central Scotland asked which if Beef or Mutton ..
@@DigwellGreenfingers in North America , I've found saltines, or soda crackers crushed in blender, works fairly well in sausage.. not sure if that helps.. some friends also use melba toast crushed..
looks nice but needs to be moister i reckon
Cool. Some like them dripping with fat like the old mutton ones. Next time I make them I will probably add more gravy. I think they will store for longer.
@@DigwellGreenfingers how about making a gravy jelly and let it set inside i wonder if that would work around inside edging if leave 3mm spacing around the meat sides and pour through the top hole and when it starts to overpour teeny bit u stop, also make sure liquid is warm to be runny and it will thicken, just a thought, love these vids btw keep em coming x
@@quietspacearts Ahhh What you are saying to do is a Pork Pie.
A Scotch Pie has no jelly like that - but I like your thinking! Even this recipe for a Scotch Pie is different from the ones I had in my past where they were made like this but cooked in a deep fat fryer! One pie, loads of variations LOL
I think I might add onion and garlic to the meat too,,
Good idea! An easy filling to play around with 🙂
dense like a burger
I prefer them deep-fried, personally, just like in a Scottish chip shop.