Scotch pies

Morning Glory

Morning Glory

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TheSoloChef said:
This evening I made a couple of Scotch Pies for the first time from scratch (got flour everywhere)! One for me this evening and the other for lunch at work tomorrow!

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It went very well with some Rumbledethumps 😎
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Your pies look really good. And congratulations on making your own pastry for the first time. I'm impressed because it looks like perfect shortcrust.

A good Scottish meal there.

Photo from TheSoloChef:
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Morning Glory said:
Your pies look really good. And congratulations on making your own pastry for the first time. I'm impressed because it looks like perfect shortcrust.

A good Scottish meal there.
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OMG it tasted absolutely delicious! The photo doesn't do it justice - so much better than any shop bought Scotch Pie I've ever had.
 
blades said:
I second that. Here in the U.S. we call this sort of dish a pot pie and his reads and looks delicious. I've made many pot pies but never a lamb one.
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Scotch pies have pastry, sides, bottoms and tops so different from a pot pie I think? That is why TheSoloChef used springform tins.
 
TheSoloChef said:
OMG it tasted absolutely delicious! The photo doesn't do it justice - so much better than any shop bought Scotch Pie I've ever had.
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I think I made a mistake... Scotch pies are normally made with hot water pastry which us made with lard. I somehow forgot that and assumed your pastry was shortcrust. Hit water pastry is tricky to work with in my experience. But maybe you used shortcrust instead....?
 
I write up my recipe on here when I get a chance, but here's an upload of a photo from my personal blog showing you the inside of the meaty pie:

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It was very tasty (even if I do say so myself) and the side helping of Rumbledethumps went very well with it! I must admit I only managed to eat half of the pie though as I was full up. On the plus side, they taste equally delicious cold so had the other half as a snack later on in the evening around supper time.


Morning Glory said:
I think I made a mistake... Scotch pies are normally made with hot water pastry which us made with lard. I somehow forgot that and assumed your pastry was shortcrust. Hit water pastry is tricky to work with in my experience. But maybe you used shortcrust instead....?
Click to expand...
It was made with hot water, flour and lard. First time doing this and it turned out amazing and much better than I was expecting.
 
TheSoloChef said:
I write up my recipe on here when I get a chance, but here's an upload of a photo from my personal blog showing you the inside of the meaty pie:

View attachment 119385

It was very tasty (even if I do say so myself) and the side helping of Rumbledethumps went very well with it! I must admit I only managed to eat half of the pie though as I was full up. On the plus side, they taste equally delicious cold so had the other half as a snack later on in the evening around supper time.



It was made with hot water, flour and lard. First time doing this and it turned out amazing and much better than I was expecting.
Click to expand...
It does look splendid. And you did very well to master hot water crust pastry.
 
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