Scotch Pies (the king of pies)

minced lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with bouillon

Vegetable stock reduces meat content, while bouillon is a cost-effective flavor enhancer.

Bring water to a simmer in a small pan.

Add salt to the flour, then add butter and fat to the hot water and stir until melted.

Make a well in the flour and add the hot liquid, mixing with a wooden spoon.

Use a bowl scraper to finish mixing the dough, then form it into a smooth ball.

Wrap the dough in cling film and refrigerate for at least 2 hours.

Heat olive oil in a large pan with a lid.

Add chopped onions and fry until starting to soften.

Mix in ground mace, mixed herbs, black pepper, and salt.

Add minced lamb and fry until colored and broken down.

Pour in beef stock and add bay leaves if using; cover and simmer for 10 minutes.

Strain the stock and let the meat cool in a separate bowl.

Pour the hot stock into a jug to skim off the fat after cooling.

Roll out the larger piece of dough to about 4 millimeters thick.

Cut circles for the pie bases and line the pie tins, ensuring no air pockets.

Fill each pie base with the meat mixture, making a hole in the center for stock.

Add stock to the holes, then fill back in with meat.

Whisk together an egg and a dash of milk for the egg wash.

Preheat the oven to 170°C (340°F).

Place lids on the pies, crimping the edges to seal.

Brush the tops with egg wash and place on a baking tray.

Bake on the bottom shelf of the oven for 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens