Description
Classic Scotch Meat Pies are a beloved traditional Scottish comfort food featuring tender minced beef encased in a flaky, buttery shortcrust pastry. This hearty, savory pie offers a timeless taste of home, perfect for family meals or special occasions, combining simple ingredients to create a rich and satisfying flavor.
Ingredients
For the Pastry
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 4–6 tablespoons cold water
For the Filling
- 1 lb (450g) minced beef chuck
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup beef stock
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or beef dripping
For Assembly
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Pastry: In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add cold water, a tablespoon at a time, mixing gently until the dough comes together. Form into a ball, wrap in cling film, and chill in the fridge for at least 30 minutes.
- Make the Filling: Heat the vegetable oil or beef dripping in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and translucent. Add the minced beef and cook until browned. Stir in Worcestershire sauce, salt, and pepper, then pour in the beef stock. Let it simmer gently until liquid has reduced and the mixture is thick and flavorful. Remove from heat and let cool.
- Roll out the Pastry: On a lightly floured surface, roll out two-thirds of the chilled pastry dough to about 3mm thickness to line your pie tins. Reserve the remaining pastry for lids. Carefully place the rolled pastry in the pie tin, trimming the edges.
- Fill and Seal: Spoon the cooled beef filling into the pastry-lined tins. Roll out the remaining pastry to make lids for the pies. Place the lids over the filling and press the edges together to seal. Use a fork to crimp edges and cut a few small slits on top to vent steam.
- Apply Egg Wash and Bake: Preheat the oven to 400°F (200°C). Brush the tops of the pies with beaten egg to achieve a golden finish. Place the pies on a baking tray and bake for 25-30 minutes or until the pastry is golden brown and crisp.
- Cool and Serve: Allow the pies to cool slightly before removing from tins. Serve warm as a hearty meal or snack, accompanied by mashed potatoes or a fresh salad if desired.
Notes
- You can substitute beef chuck with minced lamb for a traditional variation.
- If you prefer a richer filling, add a tablespoon of tomato paste during cooking.
- Ensure the pastry stays cold throughout preparation to maintain flakiness.
- Use cold water sparingly to avoid making the dough sticky.
- Leftover pies can be refrigerated and reheated in the oven for best texture.
