Name: Scotch pies
Yield: Makes 20 pies
Ingredients: ½ tsp ground mace; ½ tsp ground nutmeg; ½ tsp white pepper; 2 egg yolks, beaten; 250 g lamb mince; 1½ tsp salt; 125 g pork fat, minced; 1 tsp salt; 520 g plain flour; 2 eggs; 160 g lard

Preparation info

Makes
20 pies

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

Scotch pies were a staple for me growing up, and these smaller bite-sized versions make the best snack! You can use pork belly with a good bit of fat through it if you have trouble getting hold of pork fat.

Ingredients

Hot Water Pastry

520 g plain flour
2 eggs
160 g

Method

Start with the hot water pastry as it needs to rest for longer in the fridge than shortcrust. In a bowl, roughly mix the flour and eggs together. Put the lard and salt into a pot with 100ml water and bring to a boil. Pour this over the flour mixture and stir until you have a soft dough. Shape the dough into a fat disc, wrap in cling film and put in the fridge to chill for at least 3 hours.