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mini scotch pies

Mini Scotch Pies

Karon Grieve
Traditional Scotch pies on a mini scale perfect for lunch boxes, picnics or parties.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Party Food, pies
Cuisine Scottish
Servings 12 pies
Calories 334 kcal

Ingredients
 

Shortcrust pastry

  • 400 g plain flour all purpose flour
  • 200 g unsalted butter chilled and chopped
  • 1 pinch of salt
  • 4 tbsp cold water
  • 1 egg beated - for glazing

Scotch Pie filling

  • 2 tbsp rapeseed oil
  • 100 g minced lamb
  • 1 small onion finely diced
  • 50 g bacon finely chopped
  • 1 clove garlic minced
  • 2 tbsp tomato puree
  • 250 ml beef stock a cube is fine
  • 1 tsp dried herbs basil, oregano and thyme
  • salt and pepper to taste
Metric - US Customary

Instructions
 

Making 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

Making the 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

Notes

Serve the mini scotch pies either warm or at room temperature.

Nutrition

Calories: 334kcalCarbohydrates: 27gProtein: 6gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 65mgPotassium: 124mgFiber: 1gSugar: 1gVitamin A: 453IUVitamin C: 1mgCalcium: 18mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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