Scotch Pie

Ingredients

• 450g (about 3 2/3 cups) plain flour
• 1 tsp fine salt, plus extra for the filling
• 150g lard
• 150ml water
• 500g minced mutton or beef (not too lean — look for about 20% fat)
• 1 small onion, finely grated
• 1 tsp ground white pepper
• 1/2 tsp ground nutmeg
• 100ml beef stock or water
• 1 egg, beaten, or a little milk, for brushing
• Mashed potato, baked beans, or brown sauce, for serving

Before you cook

• Grease six individual pie moulds, straight-sided ramekins, or wide jam jars about 7cm across and 5cm deep, and have a rolling pin and a sharp knife ready.
• In a bowl, mix the minced mutton or beef with the grated onion, white pepper, nutmeg, a good pinch of salt, and the stock until evenly combined, then cover and chill while you make the pastry.
• Sift the flour into a large bowl with the 1 tsp salt and make a well in the center.

Steps

1. Put the lard and water into a small saucepan over medium heat and bring to a full rolling boil, stirring until the lard is completely melted.
2. Pour the hot lard and water into the well in the flour.
3. Mix quickly with a wooden spoon until a rough dough forms, then turn it out onto a lightly floured surface and knead briefly until smooth — work fast, the pastry stiffens as it cools.
4. While the dough is still warm and pliable, cut off about a quarter of it and set that piece aside, covered, for the lids.
5. Divide the larger piece of dough into 6 equal balls.
6. Press each ball into the base and up the sides of a greased mould, using your thumbs to push it evenly across the bottom and up the straight sides to just below the rim, leaving the pastry about 4mm thick.
7. Set the lined moulds in the fridge for 20 minutes to firm up.
8. Roll out the reserved pastry and cut 6 lids slightly larger than the top of each mould.
9. Pull the chilled pastry cases gently from their moulds, keeping the shape intact, and set them on a baking tray.
10. Divide the chilled meat filling evenly among the 6 cases, packing it down firmly and mounding it slightly above the rim.
11. Lay a pastry lid over each pie, pressing the edges together to seal, then trim any excess and crimp the rim with your fingers.
12. Cut a small hole in the center of each lid to let steam escape, and press the lid down about 1cm so it sits below the rim, leaving a shallow well.
13. Brush the tops with the beaten egg or milk.
14. Preheat the oven to 190°C (375°F).
15. Bake the pies for 35 to 40 minutes, until the pastry is deep golden brown and a skewer inserted through the steam hole meets no resistance.
16. Let the pies cool for 10 minutes before serving, with a spoonful of mashed potato, baked beans, or brown sauce sitting in the dip on top.