Recipes
Recipes

Scotch pies

All eyes on the prize with these mini lamb pies

All eyes on the prize with these mini lamb pies

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(36 votes)
Cooking Time

Cook: 1 Hour 30 Mins

Cooking Time

Serves: 8

Cooking Time

Price: £1.13 per serving

Nutritional Information

Each 156g serving contains

Energy
1796kj
429kcal
21%
Fat
23.4g
High
33%
Saturates
10.9g
Med
55%
Sugars
0.5g
Low
1%
Salt
0.42g
Med
7%
of your reference intake.
Typical energy values per 100g:
1151kJ/275kcal

Ingredients

Vegetable oil (for greasing)

40g unsalted butter

80g lard

360g plain flour (plus extra for dusting)

1 egg (separated)

500g Butchers’ Selection Lamb Mince

¼tsp ground mace

¼tsp ground nutmeg

¼tsp white pepper

3tbsp lamb stock

1tsp Worcestershire sauce

To Serve

Mash

Gravy

Method

1
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Upturn the jars and brush with oil.
2
Put the butter and lard with 150ml water in a pan and bring to the boil. Put the flour and egg yolk in a large bowl and pour over the hot lard mixture, stirring constantly with a wooden spoon. When cold enough to handle, knead to a smooth dough on a lightly floured surface.
3
Working quickly so the dough doesn’t dry out, set aside a quarter of the pastry, wrapped in clingfilm. Divide the rest into 4 balls and roll out to discs 16cm in diameter and 5mm thick. Press each disc onto the bottom of a jam jar and 6cm down the sides to form a pie case. Chill for 20 mins to firm up.
4
Meanwhile, mix the mince, mace, nutmeg and pepper in a bowl. Mix in the stock and Worcestershire sauce. Roll into 4 balls.
5
Carefully remove the pastry cases from the jars and put on the baking tray. Put a ball of filling into each and gently push down with the back of a spoon. Divide the reserved pastry into 4 even-sized balls and roll out to 5mm-thick circles, 2cm bigger than the pie bases. Dampen the edges of the pies and press the lids on top. Remove excess pastry with scissors, leaving enough to crimp the edges to seal. Cut a hole in the middle of each pie to allow steam to escape.
6
Brush the tops of the pies with the egg white and bake for 35-40 mins until the pastry is golden and crisp. Serve half a pie per person, with mash and gravy, if you like.

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