Scotch Meat Pies Recipes

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SCOTTISH MEAT PIE



Scottish Meat Pie image

Made by my Scottish Granddad, this recipe is like a traditional Forfar Bridie (old-timely Scottish hot pocket), only in pie form. I prefer the beef version over the lamb.

Provided by CookinCorgi

Categories     Meat

Time 1h10m

Yield 6 slices, 6-8 serving(s)

Number Of Ingredients 13

1 pastry for double-crust pie or 2 ready-made pie crusts
1 1/2 lbs ground beef or 1 1/2 lbs ground lamb
1 small onion, chopped
1 cup oats (not quick cooking)
1 teaspoon Lawry's Seasoned Salt
1/2 cup beef broth or 1 beef bouillon cube
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon mustard powder
1/8-1/4 teaspoon ground cloves (optional)
1/2 teaspoon nutmeg (optional)
1/8 cup butter

Steps:

  • Preheat oven to 350° F and put a kettle of water on to boil.
  • Place one pie crust in a deep-style pie pan. Prick crust with a fork several times and bake for 5-10 minutes.
  • In a large skillet with deep sides, sauté ground beef/lamb with onions. Season well with Lawry's, salt and pepper.
  • Mix well to combine.
  • When beef loses its pink color, stir in oats and beef broth or bullion cube. Then cover mixture entirely with boiling water. Simmer mixture for 10-15 minutes until water is mostly gone. Then stir in Worcestershire Sauce, dry mustard and spices.
  • Spoon the mixture into the partially baked pie crust and dot the top of the filling with diced butter. Place top crust on filling, crimp sides, vent crust, and bake for 1 to 1-1/4 hours. Make sure crust is slightly browned.

Nutrition Facts : Calories 703.8, Fat 43.6, SaturatedFat 14.6, Cholesterol 87.3, Sodium 712.3, Carbohydrate 47.2, Fiber 4, Sugar 0.7, Protein 29.8

AUTHENTIC SCOTCH PIE RECIPE



Authentic Scotch Pie Recipe image

This classic Scotch pie recipe tastes even better than a bought one! Made with a crust-like hot water pastry and filled with seasoned lamb mince, it's the perfect addition to a winter warmer meal or to eat on the go.

Provided by Phil & Sonja

Categories     Savoury Recipes

Time 1h45m

Number Of Ingredients 9

300g lamb mince
1 small onion
1 tsp mixed herbs (usually a combination of oregano, marjorum, and basil. You could also use rosemary.)
1/2 teaspoon mace
4tbsp lamb stock, beef stock, or gravy (minimum amount, you may need more)
Salt and pepper
250g plain flour (2 cups)
100g lard (1/2 cup)
120ml water (1/2 cup)

Steps:

  • Start by oiling the pie tins with a little vegetable oil, or put cling film over the end of the glasses/jars you intend to use.
  • Put the flour in a large bowl and make a well in the middle.
  • Cut the lard into cubes and add to a small pot of hot water, stirring until it's melted. Don't allow the water to boil.
  • Pour the mixture into the flour well and mix together with a wooden spoon, until it's mostly combined. Turn it out onto a floured surface and knead a little to make sure it's fully combined. As the hot water pastry cools it becomes harder to manage so you need to work reasonably quickly.
  • Divide the pastry into 4 balls and then take a little from each ball to save for the pie lid. Between a quarter to a third depending on the size of the pies you're making.
  • Roll out the pastry balls to about 5mm thickness one by one and put them into the pie tins, ensuring there is a flat even edge to the top of the sides of the pie. We rolled to approximately 20cm each for our 10cm tins. If you're using a jar or glass then drape the pastry over and cut around it to ensure it has a flat edge where the top of the pie casing will be.
  • Roll out the lids and put them on cling film or baking paper on a tray. The lids will need to fit inside of the pie casing so you'll want to make sure they are not the exact size of the tins/cases but slightly smaller.
  • Put all of the pastry in the fridge to harden.
  • In the meantime, finely chop one small onion and fry in a pan. Add the mace and mixed herbs, and then put in a bowl with the minimum amount of stock/gravy.
  • Once cooled add to the lamb and mix through. Add additional stock/gravy if the mixture isn't too wet. You don't want there to be too much liquid as it will leak out of the pie while cooking and make the pastry soggy.
  • Divide the lamb mixture up and fill the pie cases about 3/4 full.
  • Push the pie lids down into the pie casing, so they are around 1cm from the top of the pie.
  • Cut a small hole in the top of the pies to let the air escape.
  • Put the pies in the oven for around 45 minutes at 180°C or 356°F. Check at 35/40 minutes as you want the pastry to be just golden-brown.
  • You can remove from the tins as soon as they're cool enough to handle.

Nutrition Facts : Calories 837 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Fat 50 grams fat, Fiber 2 grams fiber, Protein 39 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 427 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat

SCOTTISH MEAT PIE



Scottish Meat Pie image

This is my version of a meat pie found in Salt Lake City (Morrison Meat Pie), It has been a well known meat pie in our area, but not found in other areas. We serve them in a bowl, covered with a beef broth or chili with beans. They are absolutely delish.

Provided by jxidascooking

Categories     Main Dish

Time 1h30m

Yield 6

Number Of Ingredients 11

1 lb. ground lean beef or lamb * free from fat, bone, gristle, etc.
1 tsp. Worcestershire sauce
3 tbsp Onion soup mix or (minced onion)
1 cup oatmeal or dry French bread crumbs
0.5 tsp ground nutmeg
0.5 cup stock (beef broth)
salt and pepper to taste
1 lb. plain flour
0.5 tsp. Salt
1 cup hot water
0.5 cup butter or margarine (the original recipe called for lard.)

Steps:

  • To make pie pastry, bring butter and water to boil in saucepan. Put flour and salt in a basin, make a hole in the middle. Pour boiling water and butter into hole. Mix until cool enough to handle. Form into a ball. Turn on to a floured board, knead well, and pat into a flat shape. Divide into six pieces, or two large pieces to roll out & cut circular pieces. Mold pastry up in the sides of ring or pan to 3 inches high to make filling holder. Roll out saved sections, cutting them into rounds to fit filling holders. Roll pastry as thin as you want, lay onto a muffin ring or large muffin pan, cut excess pastry leaving enough to fold to center of ring or muffin pan. Mix all filling ingredients together, divide into 6 or 8 portions and fill pastry. Make a slit in center of each top to let steam out. Brush tops with milk or beaten egg. Bake at 250°F for 30 minutes on baking sheet Raise oven to 350 F, bake another 15 minutes

Nutrition Facts : Calories 644 calories, Fat 25.036135 g, Carbohydrate 78.0419330555556 g, Cholesterol 54.1483333333333 mg, Fiber 3.86121669729551 g, Protein 24.2452358333333 g, SaturatedFat 7.52559833333333 g, ServingSize 1 1 Serving (261g), Sodium 738.193972222222 mg, Sugar 74.1807163582601 g, TransFat 3.79408833333334 g

SCOTTISH MINCE PIE



Scottish Mince Pie image

My mother-in-law made this pie in Scotland. It is not a sweet mince pie, but it's easy to make, and a hearty dinner. I serve boiled parsley potatoes and a nice salad with this pie. My children always ask for this pie when they come home to visit.

Provided by Karen Barbour

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 2h55m

Yield 8

Number Of Ingredients 7

1 ½ pounds lean ground beef
1 large onion, minced
⅛ teaspoon beef bouillon granules
4 cups water to cover
2 tablespoons cornstarch
¼ cup water
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Place the ground beef in a large pot and pour in enough water to cover beef. Boil until beef is cooked through. Drain.
  • Add water to cover cooked beef, add onions and enough bouillon granules to taste. Cook until the onions are soft. Season with salt and pepper to your taste and make sure the filling has enough bouillon to have a nice beef flavor.
  • Combine the 1/4 cup water with the cornstarch and stir until smooth. Add to the beef mixture and cook until mixture has thickened. Allow to cool to room temperature.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out pastry to fit a 9-inch pie plate.
  • Pour beef mixture into the pastry crust and cover the top with pastry. Crimp edges and prick top.
  • Bake in preheated oven until pie crust is lightly browned, about 40 minutes.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 24.1 g, Cholesterol 63.8 mg, Fat 32.6 g, Fiber 2 g, Protein 18 g, SaturatedFat 10.8 g, Sodium 304.1 mg, Sugar 0.9 g

SCOTCH MEAT PIES



SCOTCH MEAT PIES image

Categories     Lamb

Yield 8 pies

Number Of Ingredients 13

The quantities below should make roughly 8/10 pies.
Ingredients for the Meat Filling:
1 pound (500g or two cups) lean lamb, minced (ground)
Pinch of mace or nutmeg
Salt and pepper
Quarter pint (150ml) gravy
Ingredients for the Hot Water Pastry:
1 pound (500g or four cups) plain flour
6 ounces (175g or ¾ cup) lard
6 fluid ounces (225ml or ¾ cup) approximately of water
Pinch of salt
Milk for glazing
You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie.

Steps:

  • Method: Create the filling by mixing the minced (ground) lamb, spice and seasoning. Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids. Fill the cases with the meat and add the gravy to make the meat moist. Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape). Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.

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