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Mini Scotch Pies

Traditional Scotch pies on a mini scale perfect for lunch boxes, picnics or parties.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: pies
Servings: 12
Author: Karon Grieve

Ingredients

  • Shortcrust Pastry
  • 400 g/14oz plain/all purpose flour
  • 200 g/7oz unsalted butter chilled and chopped
  • pinch of salt
  • 4 tablespoons cold water
  • 1 egg beaten for glazing
  • Scotch Pie Filling
  • 2 tbsp rapeseed oil
  • 100 g/3 1/2oz minced lamb
  • 1 small onion finely chopped
  • 50 g/2oz bacon finely chopped
  • 1 clove garlic minced
  • 2 tbsp tomato puree
  • 250 ml/8fl oz stock a cube is fine
  • pinch each of dried basil oregano and thyme
  • salt and pepper to taste

Instructions

  • To Make The Pastry
  • Pulse flour, butter and salt in food processor until it forms crumbs.
  • Slowly add enough of the cold water and whizz again to form a dough
  • Wrap in clingfilm and set aside in fridge to firm up for half an hour
  • To Make Scotch Pie Filling
  • Preheat oven to 180C/350F/Gas 4
  • Heat oil in a large pan and cook mince on high for 5 minutes until browned.
  • Remove the mince and fry the onion with bacon for 3 minutes then add the garlic for further 1 minute
  • Add the browned mince back to the pan and all other ingredients.
  • Cover and simmer for 30 minutes or until tender.
  • Season to taste.
  • Lightly flour your work surface and and roll out the chilled pastry to approx 2mm thick.
  • Using a 7cm cutter make 12 rounds and using a 5.5cm cutter make another 12 rounds for lids
  • Grease your mini muffin tin and line each cavity with a larger circle of pastry pressing in well
  • Spoon in the meat mixture and brush edges of pastry with beaten egg before adding the tops.
  • Pierce a couple of small slits in tops to allow steam to escape and glaze with egg .
  • Bake for 25 minutes until golden.
  • Allow to cool a little on a wire rack before serving