Scots Mutton Pies or Scotch Pie

Transport your taste buds to the heart of Scotland with these traditional Scots Mutton Pies, also known as Scotch Pies. Featuring a rich and savory filling of finely minced mutton or lamb seasoned with white pepper, nutmeg, and a touch of onion, these pies are encased in a unique hot water crust pastry that’s crisp and beautifully golden. The generous addition of beef stock keeps the filling moist and flavorful, while the egg-washed lid creates an irresistible sheen. Perfectly portioned for individual servings, these pies are a hearty snack or meal option, traditionally paired with creamy mashed potatoes or a side of peas. Whether served warm or at room temperature, these Scotch Pies embody the comfort and heritage of classic Scottish cuisine, making them an ideal recipe for cozy family dinners, special occasions, or as an indulgent savory treat.

Nutriscore Rating: 60/100

Prep Time:60 mins

Cook Time:45 mins

Total Time:105 mins

Servings: 6

Ingredients

• 500 g Minced mutton (or lamb)
• 1 medium Onion, finely chopped
• 50 g Breadcrumbs
• 100 ml Beef stock
• 1 tsp Ground white pepper
• 0.5 tsp Ground nutmeg
• 1 tsp Salt
• 300 g Plain flour
• 100 g Lard (or a mix of lard and butter)
• 150 ml Water
• 1 large Egg, beaten (for glazing)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease individual 10 cm (4 inch) pie tins or ramekins.

Step 2

In a frying pan over medium heat, cook the chopped onion until softened but not browned.

Step 3

In a mixing bowl, combine the minced mutton, cooked onion, breadcrumbs, ground white pepper, nutmeg, and salt.

Step 4

Pour in the beef stock and mix well to form a moist but firm filling. Set aside.

Step 5

To make the pastry, mix the flour and a pinch of salt in a large bowl. Heat the water and lard in a saucepan until the lard melts and the mixture reaches a boil.

Step 6

Pour the hot liquid over the flour and mix quickly with a spoon to form a dough. When cool enough to handle, knead gently until smooth.

Step 7

Divide the dough, reserving one-third for the lids and using the remaining two-thirds for the pie bases.

Step 8

Roll out the dough for the bases and press into the prepared tins, ensuring the dough covers the base and sides. Trim any excess pastry.

Step 9

Fill each lined pie tin with the mutton filling, pressing it gently to compact.

Step 10

Roll out the reserved dough to make the pie lids. Place a lid on top of each pie, pressing the edges to seal. Cut a small hole in the center of each lid to allow steam to escape.

Step 11

Brush the tops of the pies with beaten egg for a golden finish.

Step 12

Place the pies on a baking tray and bake in the preheated oven for 40-45 minutes, or until the pastry is golden and crisp.

Step 13

Allow the pies to cool slightly before carefully removing them from the tins. Serve warm or at room temperature, traditionally with mashed potatoes or peas.

Nutrition Facts

Serving size	(1373.1g)

Amount per serving	% Daily Value*
Calories	3796.7

Total Fat 226.4g	0%
Saturated Fat 92.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 671mg	0%
Sodium 3986.9mg	0%
Total Carbohydrate 281.1g	0%
Dietary Fiber 12.8g	0%
Total Sugars 9.3g
Protein 147.1g	0%

Vitamin D 41IU	0%
Calcium 228.6mg	0%
Iron 25.8mg	0%
Potassium 1987.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 15.7%

Carbs: 30.0%