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{{#seo:
|title=Scotch pies a beef recipe
|titlemode=replace
|keywords=#scotchpies #pies #beef #pastry #scotch #egg #mutton #fridge #miseenplace #kneadingbread #mince
|hashtagrev=032020
|description=Scotch pies are small raised pies, filled with either beef or mutton and sealed with a lid that sits s little inside the shell. These pies are filled
}}

{{Template:AdvancePreparation}}

[[Scotch]] [[Pies|pies]] are small raised pies, filled with either [[Beef|beef]] or [[Mutton|mutton]] and sealed with a lid that sits s little inside the shell.

These [[Pies|pies]] are filled with [[Beef|beef]]

{{recipesummary
|TotalCalories = 8208
|PortionCalories = 513
|DatePublished=8th March 2013
|Author=Chef
|Servings = Servings: 16 - Makes 16 [[Scotch]] [[Pies|pies]]
|Difficulty = 3
|TotalTime = 13 hours
|PrepTime = 30 minutes
|CookTime = 12 hours 30 minutes
|Image = [[Image:Scotch pies recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Fiddly to make''

4/5 

Right old fiddle to make. I can never get them perfect like the butchers do.

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
{{RecipeIngredients
|'''for the pie filling'''
| 700g (1.5 lb) lean [[Minced beef|minced beef]]
| 300g (10.5 oz) white rusks, crushed with a rolling pin (use baby rusks)
| 25 g (1 oz) seasoning 3:1 ([[Salt|salt]] to [[White pepper|white pepper]])
| A beaten [[Egg|egg]] to glaze
|'''for the [[Pastry|pastry]]'''
| 300 ml (10 fl oz) water
| 225 g (8 oz) [[Dripping|dripping]] or [[Lard|lard]]
| 700 g (1.5 lb) [[Self raising flour|self raising flour]]
| 1 teaspoon [[Sea Salt|sea salt]]
}}

===[[Mise en place]]===
* Prepare the pie casings the day before so you can leave them overnight to harden
===Method===

{{RecipeMethod
| Add the [[Fat|fat]] and water to a pan and [[Boil|boil]] it until the fat has melted.
| Warm a large bowl and sift the [[Flour|flour]] and [[Salt|salt]] into it
| Pour in the liquid and mix with a wooden spoon
| Once cool enough to handle, [[Kneading bread|knead]] until it is smooth and elastic.
| Cover with a damp cloth and leave in a [[warm place]] for an hour.
| Roll the [[Pastry|pastry]] out so you enough cases to fill 15 to 20 pie moulds, bun or [[Muffin|muffin]] tins with enough pastry left over to make lids.
| Leave the shells and lids in a cool place overnight to harden off. A [[Fridge|fridge]] is good for this.
| The next day, preheat the [[Oven|oven]] to 190° C (375° F - gas 5)
| Mix the [[Mince|mince]] and rusks and seasoning together with a little ice-cold water so it has a stiff consistency
| Fill the shells, no more than ¾ full, press on the lids, cut a slit or a hole in each lid and then glaze with the beaten [[Egg|egg]].
| [[Bake]] for 25 minutes or until golden brown.
| Serve hot.
}}
===Chef's note===
If you don't wish to make as many as 15 or 20 in one go, freeze a batch, un-cooked for baking at a later date.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:British recipes]]
[[Category:Meat recipes]]
[[Category:Pies tarts and flans]]
[[Category:Snacks and light bites]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/scotchpies|#scotchpies]] [[Special:Search/pies|#pies]] [[Special:Search/beef|#beef]] [[Special:Search/pastry|#pastry]] [[Special:Search/scotch|#scotch]] [[Special:Search/egg|#egg]] [[Special:Search/mutton|#mutton]] [[Special:Search/fridge|#fridge]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/kneadingbread|#kneadingbread]] [[Special:Search/mince|#mince]]
</code>

Scotch pies - Revision history

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