Scotch Pie Recipe

This Scotch Pie Recipe is the ultimate hot, quick food.

| November 27, 2013

Newly revised, Angela Boggiano’s Pie (Octopus Publishing, 2013) offers over 100 recipes for creations both sweet and savory. Boggiano helps create perfection from such a simple idea: meat, vegetables or fruit cooked in their own juices produce the best flavors. Encase it all in a pastry crust, and these pies will impress any dining audience. This Scotch Pie Recipe comes from the chapter “Hand Pie.”

You can purchase this book from the MOTHER EARTH NEWS store: Pie.

Scotch Pie Recipe

Makes 8 pies

Large numbers of Scotch pies are sold every day in Scotland—many at half-time during soccer matches. They are the ultimate hot fast food, easily eaten in the hand or served with gravy, peas, or beans. Traditionally they’re made using straight-sided molds 3 1/2 inch (8cm) in diameter and about 1 1/2 inch (4cm) deep, but you could easily use an upturned jelly jar. The pastry lid is pressed on top of the pie slightly lower than the rim to create a space for the gravy.

Each butcher or baker has their own recipe with an individual mixture of spices and secret ingredients, but Scotch pies always contain lamb or mutton and a grinding of mace or nutmeg. Try to buy good-quality lean ground lamb as it really does make a difference to the finished pie.

If you don’t want to bake all your pies at once, you can freeze them uncooked and simply defrost and bake when desired.

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