Author: Karon Grieve
Recipe
Mini sized food is perfect for parties and picnics and these mini Scotch pies are easy to make and packed with flavour. what’s not to like about mini sized food!
Scotch pies
This is British Pie week so I thought I’d share my recipe for Mini Scotch Pies which I originally wrote for my cookbook A Wee Taste Of Scotland
We Brits so love our pies from steak and ale to fish pies, pasties to chicken pies – they are all pies in their own right and here in Scotland it is the traditional meat pie, or Scotch Pie is always a favourite.
I’ve made mini scotch pies so they make perfect party fodder, picnic nibbles or lunch box fillers.
Type of mince for your Scotch pies
I have kept with tradition and used lamb mince in my scotch pies but feel free to go with beef if you prefer. I’ve also added in a few herbs to spice things up a bit.
Shortcrust pastry is best for this recipe, you can either make your own as I have or use stuff from the supermarket to save a bit of time and effort.
Shortcrust pastry
For your simple shortcrust pastry you’ll need plain flour, unsalted chilled butter, a pinch of salt and some cold water. You’ll also need an egg for glazing pastry later on.
Making shortcrust pastry is really just a case of pulsing in processor till you get crumbs and then adding in water and whizzing to form a dough.
Everything should be cool when making pastry to chill the butter well beforehand and chop into small pieces before you start. Wrap the pastry dough in clingfilm and pop it into the fridge to firm up for half an hour.
When you are rolling out your pastry and handling it make sure you have cool hands (this is not the time to have a hot cuppa on the go. The cooler the pastry is the easier it is to work with.
Simples! No need to hit the supermarket after all!
How long will these Scotch pies keep
Your wee pies will keep for 3-4 days in the fridge. You can freeze them too for up to 3 months.
So check out the recipe below for my Mini Scotch Pies and celebrate British Pie week with a wee touch of Scottish style.
Looking for more quick and easy party food? Then check these out before you go;
Baked grapes with whipped feta bruschetta
Haggis baubles/truffles
Super easy prawn and bacon skewers
Steak toasts with mustard mayo
Scottish finnan toasts (posh fishy fingers!)
Smoked salmon on patoato scones
Mussel and leek party tartlets
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
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 mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
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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