Universalis

Monday, 23 February 2009

Scotch Pies



A Scotch pie is a double-crust pie originating in Scotland but also popular in England. In Scotland the item is known simply as a 'Pie' although in Aberdeen and Dundee it is quite often known as a 'mince pie' to differentiate it from other varieties of savoury pie such as steak pie, steak-and-kidney pie, steak-and-tattie (potato) pie, and so forth.

The traditional filling is minced mutton, often highly spiced with pepper and other ingredients, contained in a crust of thin, stiff pastry. An individual piemaker's precise recipe, including the types and quantities of spice used, is usually kept a close secret, for fear of imitations. It is baked in a round, straight-sided tin, about 8 cm in diameter and 4 cm high, and the top crust is placed about 1 cm lower than the rim to make a space for adding accompaniments such as mashed potatoes, mushy peas and gravy.

Scotch pies are often served hot by take-away restaurants and bakeries, and at outdoor events such as football matches. When sold in chip shops, the pie is sometimes deep fried!

Every year, the Scotch Pie Club holds the World Scotch Pie Championship. Butchers and bakers enter their pies into this competition, and the maker of the pie judged tastiest by a panel of judges is awarded the title of World Scotch Pie Champion!

5 comments:

Edbowie said...

I loved these as a kid. Usually served with chips and beans. Edinbuegh rock is scrummy too but full of sugar.

The Cellarer said...

Ah, the pie, one of the big contributors to our top of the league heart disease position in Europe.

The pastry and fatty meat not unhealthy enough for you? Then go for a 'pie supper' at your local chip shop where they will deep fry it and serve with chips.

You can feel your arteries clogging with each bite...

Peter Simpson said...

Probably a blessing that it will soon be Lent!

Anonymous said...

Anyone making these pies I am making them with the Granny Black recipe but it seems to me the temp is really low when baking I also take all the fat out of the lamb and believe me there is a lot of it even although it is lean ground lamb so I think that is why mine are not as tasty as the Glasgow mutton pies. I am in Canada and managed to get a pie shape to press the dough I am still trying a few things to improve them. Would like to improve the pastry maybe try some milk with the water.

Christopher said...

Hi everyone,
I'm a Scots "exile" currently in Rome. I have repeatedly tried to make these pies but my pastry is too "cakey", crumbles and is hard to form. The genuine article is slightly flexible....Does anyone have any tips how to do better?
By the way I'm a fomer student of the Scots College.
Christopher