Scotch Pie For Two Recipe

These are lovely little meat pies. This pie style is thought to have originated in Scotland but can be found in one form or another throughout the United Kingdom. In fact, I have been thinking about this style of pie since a visit to Montreal, Canada, last year, where I saw them in local restaurants and bakery shops.

This recipe has been updated, and a YouTube video has been added since this is frequently shared.  Hopefully, you will find the updates helpful.

Ingredients:

For filling:

• ½ Pound (lb) (225 g) mutton, minced
• ½ cup (50 g) onion, minced
• 1 teaspoon (5 ml) smoked paprika powder
• ½ teaspoon (2.5 ml) nutmeg
• ½ teaspoon (2.5 ml) salt
• ¼ teaspoon ground pepper

For pastry:

• 1 ½ cups (180 g) flour
• ½ cup (118 ml) lard
• ½ cup (118 ml) water
• ¼ teaspoon (1.25 ml) salt
• 1 egg (45 ml), beaten (for glaze)

For beef sauce:

• 1 cup (237 ml) water
• 1 beef bouillon cube (or 1 teaspoon [5 ml] of bouillon granules)
• 1 teaspoon (5 ml) cornstarch + 1 Tablespoon (15 ml) water

Preparation Directions:

• Preheat oven to 400 °F.
• Mix all the ingredients in a mixing bowl and stir until well combined.
• Add the flour and salt in a medium bowl. Stir to combine and set aside.
• Heat water and lard in a medium saucepan until boiling. Remove from heat, then pour into the flour.
• Mix with a wooden spoon, then put onto the floured surface and knead until smooth for about 5 minutes.
• Divide the dough into four equal parts. Roll out 2 balls of dough to a size that could cover the bottom and sides of the 5-inch ramekin. Put the dough in the ramekin and push gently with your finger to ensure all sides are covered.
• Add half of the meat mixture to the ramekin and spread the meat evenly with a spoon until it has a flat surface.
• Roll out the remaining balls of dough to a size that could cover the top of the pie, making it like the lids on top of the filling. Press gently to make sure the edges are stuck together. Make a little X or hole in the middle of the lid.
• Put both ramekins on a baking tray. Brush the beaten egg to the top of both pies and bake for 35-40 minutes at 400 °F.
• While the pie is baking, make the sauce. Bring 1 cup of water and a cube of beef bouillon to a boil.
• Add one teaspoon of starch mixed with 1 tbsp of water. Mix and leave to boil for 5 minutes.
• Remove the pies from the oven and cool for 10 minutes, then gently remove the pies by scraping the sides with a small knife.
• Serve the hot pie with the beef sauce on top.

Servings

• Makes two serving

Enjoy!