Name: Irresistible Scotch Pie Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Australian
Ingredients: 1 cup Butter or vegan butter for dairy-free; 2 cups Flour (use gluten-free blend if necessary); 1 teaspoon Salt; 1 pound Ground beef (or ground lamb/chicken as alternatives); 1 medium Onion (or shallots for milder flavor); 2 cloves Garlic (fresh preferred, garlic powder acceptable); 1 cup Beef stock (or vegetable stock for vegetarian option); 1 teaspoon Salt (adjust to taste); 1 teaspoon Pepper (freshly ground); 1 Egg (or almond milk for vegan option)

Jump to Recipe

Introduction

Experience the warmth of Scotch Pie, a classic cozy comfort food that combines a flaky pastry crust with a savory beef filling. Perfect for gatherings or a hearty weeknight meal, these pies bring a taste of tradition right to your home.

The image shows several small round pies with golden brown lattice tops and crimped edges on a white plate placed on a white marbled surface. One pie is cut in half, revealing a thick, dark brown filling inside with a moist texture that contrasts with the flaky, light tan crust. Each pie is topped with a small green herb leaf, adding a touch of freshness to the warm, baked appearance. The crust looks crisp and shiny, suggesting a glaze finish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Pastry:

1 cup Butter or vegan butter for dairy-free
2 cups Flour (use gluten-free blend if necessary)
1 teaspoon Salt

For the Filling:

1 pound Beef or ground lamb/chicken
1 medium Onion or shallots for milder flavor
2 cloves Garlic (fresh preferred, garlic powder acceptable)
1 cup Beef stock or vegetable stock for vegetarian
1 teaspoon Salt (adjust to taste)
1 teaspoon Pepper (freshly ground is best)

For the Egg Wash:

1 Egg or almond milk for vegan option

Instructions

Step 1: In a bowl, mix flour and salt with butter until you reach a crumbly texture. Gradually add cold water until it forms a dough, then chill for 30 minutes.
Step 2: Sauté chopped onions and minced garlic in a pan until translucent. Add ground beef and cook until browned. Stir in beef stock, season with salt and pepper, and let the mixture cool.
Step 3: On a floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a circle cutter to cut out rounds for the base and top of the pies.
Step 4: Place a spoonful of the cooled filling onto each pastry round, cover with another round, and seal the edges by crimping.
Step 5: Beat the egg and gently brush the tops of the assembled pies for a golden finish.
Step 6: Preheat the oven to 375°F (190°C). Place pies on a baking sheet and bake for 25–30 minutes or until golden brown.
Step 7: Allow the pies to cool slightly on a wire rack before serving.

Tips & Variations

Chill the dough before rolling to achieve a flaky texture.
Let the filling cool before assembling to avoid soggy crust.
Crimp edges securely to prevent filling leakage.
Try ground lamb or chicken instead of beef for a twist.
Add herbs like thyme or rosemary for extra flavor.
Substitute gluten-free flour and vegan butter for dietary needs.
Freeze unbaked pies for up to 3 months to bake later.

Storage

Store freshly baked pies at room temperature for up to 2 hours. For longer keeping, place them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through. Unbaked pies can be frozen for up to 3 months; bake from frozen at 375°F (190°C), adding a few extra minutes as needed.

How to Serve

The image shows six small round pies with shiny, golden-brown lattice crusts decorated with a fern leaf on top. One pie is cut open, revealing a thick, dark brown filling inside. The pies have flaky, textured edges and are placed on a white plate sitting on a white marbled surface. The lattice crusts reveal the filling below and have a glossy, evenly browned finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What type of beef should I use for the filling?

Ground beef is traditional and provides a hearty flavor. You can also use ground lamb or chicken for a different taste, or add sautéed mushrooms to enhance the filling.

How should I store the Scotch pies after baking?

Allow pies to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes to refresh the flaky crust.

Can I freeze the Scotch pies?

Yes, you can freeze unbaked Scotch pies for up to 3 months. Freeze them on a tray first, then transfer to a freezer-safe container. Bake from frozen at 375°F (190°C), extending the baking time as needed.

What should I do if the filling leaks during baking?

Leakage usually results from overfilling or improperly sealed edges. Leave some space when filling and crimp edges firmly to seal. If it happens, it often just adds extra flavor to the baking tray.

Are there any dietary considerations I should be aware of?

For dietary restrictions, use gluten-free flour and vegan butter for the pastry, and swap beef stock for vegetable stock for a vegetarian version. Always check ingredient labels for allergies.

Can I prepare the Scotch pies in advance?

Absolutely! You can prepare the filling and dough up to 24 hours before baking. Keep the dough chilled and the filling refrigerated. Assemble and bake when ready for fresh, delicious pies.