Scotch Pies -Traditional Scottish Favourite

[@WhatsForTea]

These are a lovely wee treat 🤩

[@geoffsbakingblog]

Hi What's For Tea. Thanks very much.

[@Marshmish]

@@geoffsbakingblog I agree with you Geoff but a thumbs up from Cheryl is praise indeed

[@geoffsbakingblog]

@@Marshmish Indeed.

[@1904say]

Love Scotch Pies. My late mother used to make hot water pastry savoury pies, back in my childhood.

[@geoffsbakingblog]

Hi 1904say. I think this pastry is not as common as it used to be, which is a pity, as it is easy and tasty.

[@georgetitchmarsh4606]

I'm trying this today .Thankyou for your presentation.

[@geoffsbakingblog]

HI George. That's great. I do hope you enjoy the pies.

[@georgetitchmarsh4606]

Thankyou Geoff I made them very tasty But unfortunately I have no way of knowing how they rate .I live in Australia and I've never seen any scotch pies sold here.

[@geoffsbakingblog]

@@georgetitchmarsh4606 Hi George, I am glad they taste good. Yes that's a bit of a problem, in terms of being able to compare them. But as long as they are succlent and peppery they should be pretty, and with a quite firm crust they are about right.

[@brucebowen100]

Thanks for posting.

[@geoffsbakingblog]

You are welcome.

[@timpolster]

Thank you for your informative video!

[@geoffsbakingblog]

Hi Tim. You are very welcome.

[@missmaryhdream6560]

Now that is a recipe, I've often wanted to perfect. Oh thank you 💞 so much 💞.

[@geoffsbakingblog]

Hi Miss Dream. I hope you try it.

[@Theoobovril]

Definitely those pies get a thumbs-up, Geoff.

[@geoffsbakingblog]

Hi Theoobovril. Thanks very much.

[@grahamturner5963]

I do enjoy Scotch Pies. I have some lamb leg steaks, which I was going to use in a stew, but I'm thinking they could be good here if chopped finely. Brilliant recipe, Geoff

[@geoffsbakingblog]

Hi Graham. That would work very well I am sure.

[@delr9752]

You sir are a legend love these pies.Thankyou

[@geoffsbakingblog]

Hi Del R. Thanks very much. I am glad you like a good Scotch Pie.

[@ralphrowlands3902]

Hi Geoff. They look awesome! I’ll be giving them ago this week. Thanks for posting

[@sirbarneythethirdbobbyandme]

What approach will you take with these delights Uncle Geoff, will they be eaten over the weekend? They look very filling 🥧, will these freeze ? Any idea of what to serve them with ? Have you tried them cold for a picnic ?

[@geoffsbakingblog]

@@sirbarneythethirdbobbyandme I have eaten mine. They are often eaten with baked beans on the top, in the large dip, or gravy. Chips, new potatoes etc would be good. I guess they can be eaten cold though I don't like cold lamb so that would not be for me. They do freeze well.

[@geoffsbakingblog]

Hi Ralph. Thanks. I hope you enjoy yours.

[@sirbarneythethirdbobbyandme]

@@geoffsbakingblog Thank you Uncle Geoff from the boys for that advice ....Uncle Percy his having his evening pipe ....we have beef fried rice for later ...that sounds delicious ...how will you spend your evening before bed calls

[@geoffsbakingblog]

@@sirbarneythethirdbobbyandme Watching golf.

[@marymauldin3229]

I believe you have made a winner. Looks Devine.

[@geoffsbakingblog]

Hi Mary, Thanks very much. I did enjoy mine very much.

[@sirbarneythethirdbobbyandme]

Awww how lovely ...I think Uncle Percy was first to see this as he is now in a kilt and drinking a orange spritzer ...Sir Barney has another few hours of his sleeping shift to complete . Lunch normally awakens such matters ...I'm sure Sir Barney would be fairly alert to Uncle Geoff's offerings this morning

[@geoffsbakingblog]

Hi Hugh & Sir Barney. Thanks very much. These would make a great lunch.

[@dbird1356]

Thx for this great video, Geoff. Could I substitute butter for lard?

[@geoffsbakingblog]

HI D Bird. You can use butter instead of lard, though the flavour of the pastry will be different, but it should work fine.

[@dbird1356]

@@geoffsbakingblog Thx for the quick reply 😊

[@helendyer569]

Hi Geoff. Just made the Scotch Pie recipe but with ground beef because I can’t get all that much ground lamb so I thought I’d do a tryout. The pastry part was easy - I left it overnight, mixed the beef with onion soup mix and garlic and celery salt and bunged it into the little cases. I think my mistake was trying to cook it on the convection setting ( at 400F) - because the outer case cooked but the lids are still as pale as when I put them in. I did switch from convection to ‘bake’ for ten or fifteen minutes but without much luck. Also, there seems to be a lot of surplus lard swimming around inside the case. Any advice would be welcome. I have a fairly new oven and have had trouble with burned cookies when I use the “bake” setting so I’ve been inclined to use “convection” for everything. Looking forward to seeing a recipe for pork pies - picnic season is a-coming! Thanks!

[@geoffsbakingblog]

Hi Helen. I nearly always cook on convection and it works very well. I should say that traditional Scotch Pies are very pale on the outside, including the sides. They are usually baked free, not in pans. So the colour of your top is probably how a traditional one would look. If you have lard being released during baking it could be for a few reasons. One maybe the temperature of the pastry. It might be worth chilling it after assembling the pies for maybe 30 minutes while the oven preheats. Another option is to use slightly more flour to make a slightly thicker dough. The other thing is how much fat there was in the meat. I usually buy 5% fat beef mince, but my lamb was 20% fat since it is a fattier meat. Allowing the pies to rest after baking might allow some of the liquid to be absorbed into the filling. I might be doing pork pies next week, a slightly different recipe to my previous versions. One the temperature. I baked at 200C/180C Fan/390F. I think, from my sister's oven in Canada where she uses Fahrenheit, that 390F would need to be at 365F Fan/Convection. Looking at several sites they all recommend reducing the Fahrenheit temperature by 25 degrees for convection.

[@geoffsbakingblog]

Hi again Helen. I should also mention that it is important to ensure the correct amount of flour, as per the recipe, in the first instance. I weigh my flour but give measures in cups, based on packing flour into a 250ml cup. If you measure by cup please ensure the you scoop packed flour into the cup to get about the correct weight.

[@helendyer569]

@@geoffsbakingblog Hi Geoff, Many thanks for the helpful replies. I’m in Eastern Canada so the oven temp is in Fahrenheit. But cooking on convection with this new oven seems to take longer than on the bake function - so even though I had it at 400 I still had to add another 15 minutes, 10 of which were on bake because I was trying to perk up the lids. Anyhow, I’ll experiment. I did measure my flour using a measuring cup but will weigh it next time and see whether that makes a difference. We ate two pies this evening and they were okay- the crust was a bit ‘biscuit-y’ around the top edges - but the lard did seem to have been absorbed into the meat as they cooled. I used lean organic ground beef and added some stock into each pie. Despite the garlic etc. they weren’t all that exciting so I will try lamb next time.

[@9thousandfeet]

Oh yeah, this is my kind of baking, and these look very nice, Geoff. Inspired me to pull a homemade pork pie out of the freezer so it'll be ready for lunch!! I've always been a bit puzzled about why meat pies have never really become popular here in the US. They're certainly ubiquitous in most other places around the world in one form or another, especially if you count things like pasties, various hand pies and empanadas, which are all really just pies with a different shapes and types of pastry. Agree about the thickness of the pastry. Hot water pastry is pretty bulletproof too, yet it's almost unheard of around here - there are none of the worries about keeping it cold or overworking it that bedevil short crust etc - and I've found rolling out to about 1/8" is about right in most situations. Usually I put the flour into a mixer bowl, melt the fat in the salted water and just dump it into the flour as soon as it boils, then run the mixer with the paddle attachment for a couple of minutes and call it good. Often I'll do that a day ahead and just leave the covered pastry overnight. Happily, mutton is not too hard to find around here in the desert west, especially in shops in or near Indian reservations. Cabrito (goat) is available also, and that make a good pie as well. First few tentative signs of spring here in the mountains over the last few days. Snowed again yesterday and overnight though. It's been a loooooong winter!!!!

[@geoffsbakingblog]

HI David. I hope you enjoy your pork pie. Although I have made them in the past I was only thinking the other day that I wanted to do another video and make some more, slightly varying the recipe, so maybe I will do that soon too. Spring isn't far away here. The Osprey's are laying and keep me entertained as I watch several different live cameras.

[@9thousandfeet]

@@geoffsbakingblog I'll have to check out the osprey live cams. I do look in on a bald eagle nest cam now and then, which is pretty impressive. This year so far, unhappily, the two eggs evidently weren't fertile so they never hatched. The ravens eventually ate them. The two eagles are still visiting and tending the nest though, so they may yet mate again. Fingers crossed. I like to sprinkle a few fennel seeds on my pork pies, after the eggwash and prior to baking. Adds a little something that I find very agreeable. I usually make a dozen at a time using a 12 hole deepish muffin tray, which produces pies just the right size for me. They freeze well if tightly wrapped. When younger I could damn near eat half a Gala pie all by myself, but nowadays a pie about the size of a bran muffin is just about right. be well d

[@geoffsbakingblog]

@@9thousandfeet Do a search for Manton Bay Ospreys and you will find the cam I mainly watch. The birds have 4 eggs this year, 3 last year. Loch of the Lowes has 3 eggs, Loch Garten and Loch Arkaig have no eggs yet. The Manton Bay eggs wont hatch for about another month, then it will be interesting to see the chicks, they grow so quickly.

[@mhelm23591]

In your recipe it calls for 1 1/2 tsp mixed herbs. What are the herbs and the amount of each herb? I want to get the flavor right.

[@geoffsbakingblog]

Hi Mhelm. In the UK we can buy mixed herbs in jars. I use Schwartz, which is a combination of Marjoram, Basil, Oregano, Thyme, with no ratios given on the jar. However if the amounts of each is not the same the order in which they are listed would indicate that marjoram is the highest and thyme is the lowest.

[@darylmeikle4019]

Hi Geoff…..have loved mutton pies since I had them here from our local bakery in Mataura,New Zealand for many years as a child.The bakery burnt down a few years ago and wasn’t re built. And I have hung out for a good Mutton pie since. I will definitely be trying your recipe. Where did you get that plastic shaping tool that was briefly visible in your video that puts the pattern around the top of your pies?

[@geoffsbakingblog]

HI Daryl. I hope you enjoy the pies when you make them. I think you may be referring to a pastic cookie cutter, from a set. It has two edges, one straight and then when turned over a scalloped edge too.

[@ml5955]

The white pepper is the secret 👍

[@LiverpoolGarden]

Love your Scotch pie recipe and your presentation. I can’t get suet in the USA like you use In the UK. Back in the 60’s, I can remember my mum using a brand called Atora (I think that’s how it was spelled). Do you have any suggestions for a good substitute for the suet? As always, thank you for taking the time to share all your recipes with your followers.

[@geoffsbakingblog]

Hi Liverpool Garden. I am glad you like the recipe. But it doesn't use suet, it uses lard which is readily available in the USA, and shelf stable too I think. Atora is still the main brand for suet in the UK, there is a vegetarian version too. I have read that in the USA and Canada you can ask the butcher in places like Walmart and they are able to provide suet, though I cannot say that is always true.

[@LiverpoolGarden]

Sorry for the confusion. I was distracted when you were listing your ingredients. I can get lard in our supermarket’s on the same shelf as the Crisco shortening. I’m also going to make the corned beef pie soon. My mother taught me how to make corned beef hash which is very similar using canned corned beef. I occasionally make it and the canned corned beef is readily available here. I like to have it with home made beetroot with malt vinegar. I sent you a picture of my homemade sausage rolls to your email. My email is from jeanniehon. Ta ta for now. Jean.

[@geoffsbakingblog]

@@LiverpoolGarden Hi Jean. No problem. I haven't received the email yet, but I look forward to seeing the sausage rolls.

[@carl2317]

Hi geoff i cannot find anything about the thickness of the pastry when you roll it out .can you help . i did make some but i think the pastry was to thick

[@geoffsbakingblog]

Hi Carl. I rolled mine out to about 4mm thickness. I think the shop bought ones may have a thinner pastry but I like hot water crust pastry to be nice and sturdy.

[@carl2317]

Thanks Geoff for that .love your recipes trying them all slowly.@@geoffsbakingblog

[@geoffsbakingblog]

@@carl2317 That's great. I hope you enjoy trying them.

[@PearTreePictures1950]

Hi geoff did you not cook the lamb first or was it raw when going into the tin

[@geoffsbakingblog]

Hi Carl. No the lamb was not cooked before going into the pies.

[@minimusmax]

How does one make the lamb stock? I have a thick paste I bought online that can made into stock but I don't know how to do it. Thanks.

[@geoffsbakingblog]

HI Minimus Max. I don't know what you have bought but I imagine that you simply add some boiling water to some of the paste and stir it until the paste has dissolved into a stock.

[@minimusmax]

@@geoffsbakingblog Ok, thank you! It was something I bought off amazon but there was no instructions on proportions or anything, and I'm not really a cook. I'll experiment. Thanks! Can't wait to see how these turn out. Second question: I see some people using just mace and marjoram for their spice mix and not mixed herbs. Would this be suitable or should I find some mixed herbs? Take care

[@geoffsbakingblog]

@@minimusmax You can use the herbs you like really, though in our supermarkets they sell little jars of mixed herbs that work well.

[@minimusmax]

@@geoffsbakingblog Thank you!

[@minimusmax]

@@geoffsbakingblog Just an update: I made two with your mixed herbs and mace, and another two with the marjoram and mace. I preferred yours with the mixed herbs; the ones with the marjoram are a little too strong in that flavor. Thanks again!

[@delilahboa]

Hi Geoff, I wrote to you then after I posted it I can’t see it, I’m very confused 🤔, I must’ve deleted it instead, must be my age, so I apologise if you get 2 posts fairly the same!…….these pies look incredible Geoff, really delicious, thanks for saying the internal temperature of the pie, it really helps me, I’m the worlds worst for worrying about undercooked meat but hate to over cook it….a bout of bad food poisoning about 20 years ago (not my cooking!) made me very wary! I suffer enough with my health without inflicting anything on myself as well! I’m 100% going to make these and your suggestion about Pork Pies in the future sounds great!….I noticed in your conversation with David you watch Ospreys? My husband and I are MAD on birdwatching! We went to Foulshaw Moss Nature Reserve a few years ago to see the Ospreys, incredible birds…..have you ever seen Robert E. Fuller’s KZbin channel? His Tawney owls Bomber and Luna currently have 2 chicks after a few years of infertile eggs. They’ve raised multiple orphaned Tawney owl chicks after Robert puts them in their nest, they’re an amazing pair of owls, his live cams are brilliant and his videos are incredible, please check him out if you haven’t already, he’s based in Yorkshire, we went to his gallery there last year because he’s an artist too. He’s been on BBC’s The ONE Show a few times over the years, does a lot for rehabilitation for sick etc birds and animals…..there’s something else we have in common!……do you like any bird watching or specific like birds of prey etc?……..back to your amazing channel, thanks again for another brilliant, brilliant recipe, can’t wait to try them……I hope you’re ok otherwise?…….lots of love - Jan xx❤xx

[@geoffsbakingblog]

Hi Jan. No problem at all. My pies reached quite a high temperature. Minced lamb should be safe as long as the temperature reaches 71.1C/160F. So mine reaching 90C was more than hot enough LOL. But I am also very careful about meat temperatures. I check everything with my thermometer. As for birds I do enjoy watching live cams of all birds and check several cams with bird feeders too. Avocets are one of my favourites. They appeared on Spring Watch, on the BBC, a few years ago. I will have to check out Robert E Fuller's channel when I get a moment. These things can overtake you if you're not careful.

[@delilahboa]

Hi Geoff, thanks for your reply…..I’ll write that temperature down for lamb for when I do mine 😊…..Avocets are one of my favourite birds too! We went to Marshside in Southport a few years ago and a few Avocets on there had babies, they were beyond adorable, so cute, I’ve love them ever since……we love Springwatch too. We’ve learned so much from that show……definitely check out Roberts channel when time allows, I think you will like it……I laughed when you said ‘these things can overtake you if you’re not careful’ - a certain baking channel does that to me! 😉…..see you soon Geoff, take care, love Jan xx❤xx

[@FloramaeCormanes-gw6tt]

Hi geoof how are you I am back❤️

[@geoffsbakingblog]

Hi Floramae. I am fine thanks.

[@Des-s1u]

Macaroni 😊

[@PearTreePictures1950]

sorry to bother you again Geoff but why do you bread flour

[@geoffsbakingblog]

HI Carl. Bread flour has a higher protein level than plain flour, so the gluten structure is more robust, helping to support the pies. However plain flour will probably work just fine.

[@PearTreePictures1950]

thank you sir, @@geoffsbakingblog

[@Des-s1u]

Mickey Rooney pies please 😂

[@geoffsbakingblog]

HI Des. I have never heard to such pies.