#scotch pie
Recipe #109 - Scotch Pie
I believe this is my first recipe with my apartment in the background so you’ll finally get a new stove/table/countertops to look at. I moved almost exactly a year ago (Sept. 1st 2020) and I have a slightly smaller cooking space now, but way more freedom to make whatever, whenever.
Anyways, I was nervous for this one, you never really know how baking is going to turn out. I just hear the Great British Bake Off judges taunting me (“soggy bottom,” “overworked the dough,” “under/overbaked” etc.) In the end, this recipe was very forgiving and I had nothing to worry about! The main thing I was concerned about was that the pie crust wouldn’t hold together and it would just explode or stick to the tin. Instead, I got these perfectly formed, buttery morsels that slid right out. Such a relief! I was very surprised that the pie “lids” stayed on because I didn’t put much effort into pinching them on. I guess everything just gels together in the oven.
This isn’t the most authentic version I could have done for this recipe, the shape’s not quite right and I didn’t use haggis or lard, but I wanted to stick to accessible ingredients and prep. Luckily, the internet obliged. The whole thing took me about 2.5 hours give or take.
Recipe
Here is my source
-Filling
- 1 lb. ground lean beef ; or lamb
- 1 tsp. Worcestershire sauce
- 3 tbsp Onion soup mix ; or (minced onion)
- 1 cup oatmeal or dry French bread crumbs
- ½ tsp ground nutmeg
- ½ cup stock (beef broth)
- salt and pepper to taste
-Pastry
- 1 lb. plain flour
- ½ tsp. Salt
- 1 cup hot water
- ½ cup butter
Whelp. My meal prep is done for the week. I love how perfectly portioned these are! I’ve been inspired to use my muffin tin for savory stuff more often. Keep on cookin’ clue crew!
Recipe 109 - Scotch Pie
“Scotch Pie” is the eighth recipe I’ve made based on the food offered at the Deli Shuss in The Silent Spy. The other seven can be found here,here,here,here, here,here. and here.
“Scotch pie” is a little hot water crust meat pie filled with mutton or haggis. I filled mine with lamb which is close enough. Other than chicken pot pie, I feel like savory pies aren’t super popular in America so I have very little experience with meat pies. My first impression of this recipe was that it was very dry and I’m not sure if that’s my fault or if it’s supposed to be like that. Once I got over the initial texture shock and paired the pies with some sauces they really grew on me.
The strongest flavor here is probably the Worcestershire sauce which I love. In fact I poured more on as a topping. I’d be curious to hear what other people eat meat pies with because I really have no clue. Always fun to try something new :)
