Six Beautiful Scotch Pie Recipes

Scotch pie recipes are a cornerstone of traditional Scottish cuisine, offering a comforting blend of flaky pastry and hearty fillings. These iconic small pies, typically filled with minced meat and warming spices, are a versatile dish enjoyed throughout Scotland and beyond. Whether served at home, on the go, or as a snack during football matches, Scotch pies have earned their place as a beloved part of the nation’s culinary heritage.

While the classic version features lamb or mutton, modern Scotch pie recipes showcase a variety of innovative twists, including vegetarian alternatives, bold flavour pairings, and regional inspirations. Perfect for casual lunches, festive gatherings, or as a quick and satisfying snack, these pies capture the essence of rustic yet flavourful cooking. In this collection, we celebrate six delicious takes on Scotch pies, ensuring a recipe to suit every palate and occasion.

Classic Scotch Pie

Ingredients

• 500g lamb mince
• 1 onion (finely chopped)
• 1 teaspoon ground mace
• 1 teaspoon ground black pepper
• 200g plain flour
• 75g lard
• 75ml water
• 1 egg (beaten, for glazing)

Method

1. Prepare the Pastry: Heat lard and water in a saucepan until melted. Add to flour and mix to form a dough. Roll out and line small pie tins, reserving dough for lids.
2. Make the Filling: Mix lamb mince, onion, mace, and pepper. Spoon into the pie shells.
3. Assemble: Roll out remaining dough for lids. Cover each pie, crimp edges, and cut a small hole in the centre.
4. Bake: Brush with egg and bake at 200°C (180°C fan) for 25-30 minutes until golden.

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Chicken and Leek Scotch Pie

Ingredients

• 400g chicken mince
• 1 leek (sliced)
• 1 teaspoon thyme
• 1 tablespoon Dijon mustard
• 200g plain flour
• 75g butter
• 75ml milk
• 1 egg (beaten, for glazing)

Method

1. Make the Pastry: Heat butter and milk until melted. Mix with flour to form a dough. Chill for 30 minutes.
2. Prepare the Filling: Sauté leek, then mix with chicken, thyme, and mustard.
3. Assemble: Line pie tins with pastry, fill with chicken mixture, and cover with lids.
4. Bake: Brush with egg and bake at 190°C for 30-35 minutes.

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Vegetarian Scotch Pie

Ingredients

• 300g cooked lentils
• 1 onion (finely chopped)
• 1 carrot (grated)
• 1 teaspoon smoked paprika
• 1 teaspoon soy sauce
• 200g plain flour
• 75g vegetable shortening
• 75ml water
• 1 egg (beaten, for glazing)

Method

1. Prepare the Dough: Heat shortening and water, then mix into flour. Form a dough and line pie tins.
2. Make the Filling: Mix lentils, onion, carrot, paprika, and soy sauce. Spoon into pie shells.
3. Assemble: Add lids, crimp edges, and glaze.
4. Bake: Bake at 190°C for 30-35 minutes.

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Beef and Black Pudding Scotch Pie

Ingredients

• 300g minced beef
• 200g black pudding (crumbled)
• 1 onion (chopped)
• 1 teaspoon Worcestershire sauce
• 200g plain flour
• 75g lard
• 75ml water
• 1 egg (beaten, for glazing)

Method

1. Make the Pastry: Heat lard and water, mix into flour, and roll out. Line pie tins with the pastry.
2. Prepare the Filling: Mix beef, black pudding, onion, and Worcestershire sauce. Fill the pies.
3. Assemble: Add lids, seal edges, and cut a steam hole.
4. Bake: Glaze and bake at 200°C for 25-30 minutes.

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Haggis Scotch Pie

Ingredients

• 400g haggis
• 200g mashed potatoes
• 200g plain flour
• 75g lard
• 75ml water
• 1 egg (beaten, for glazing)

Method

1. Prepare the Pastry: Mix flour with melted lard and water. Line pie tins with pastry.
2. Make the Filling: Mix haggis with mashed potatoes.
3. Assemble: Fill pies, add lids, crimp, and cut a steam hole.
4. Bake: Glaze and bake at 200°C for 25 minutes.

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Spiced Lamb and Mint Scotch Pie

Ingredients

• 500g lamb mince
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon fresh mint (chopped)
• 200g plain flour
• 75g lard
• 75ml water
• 1 egg (beaten, for glazing)

Method

1. Prepare the Dough: Heat lard and water, mix into flour, and roll out to line pie tins.
2. Make the Filling: Combine lamb, cumin, coriander, and mint. Spoon into the pie cases.
3. Assemble: Add pastry lids, seal, and cut a hole.
4. Bake: Brush with egg and bake at 200°C for 30 minutes.

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Scotch Pie Versatility

These six Scotch pie recipes demonstrate the incredible versatility of this beloved dish, catering to a wide range of tastes while staying true to its rustic charm. From the timeless appeal of the classic Scotch pie, with its savoury lamb filling seasoned simply with traditional spices, to innovative variations, each recipe brings something unique to the table.

For those seeking a lighter twist, the chicken and leek Scotch pie offers a creamy, flavourful filling with a hint of herbaceous freshness, ideal for anyone who enjoys milder flavours. Meanwhile, the vegetarian Scotch pie showcases the adaptability of this classic, substituting lentils and vegetables for meat while retaining the satisfying richness and texture that make these pies so beloved.

If you’re looking for bold and hearty combinations, the beef and black pudding Scotch pie delivers a robust flavour profile, blending succulent beef with the earthy richness of black pudding. The haggis Scotch pie is a celebration of Scotland’s iconic culinary heritage, pairing the classic filling with the unique taste of haggis for a truly authentic experience.

Finally, for a vibrant twist, the spiced lamb and mint Scotch pie infuses traditional lamb filling with aromatic spices and fresh mint, creating a pie that’s both comforting and exciting. These recipes not only honour the tradition of Scotch pies but also breathe new life into them, proving that this humble dish can be as creative as it is delicious.