Name: Irresistible Scotch Pie: The Best Cozy Comfort Food Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Scottish
Ingredients: 1 cup Butter or vegan butter for dairy-free option; 2 cups Flour (use gluten-free blend if necessary); 1 teaspoon Salt; 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 option; 1 teaspoon Salt (adjust to taste); 1 teaspoon Pepper (freshly ground); 1 Egg or almond milk for vegan option

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Introduction

Scotch pies are a classic Scottish comfort food, perfect for cozying up on a chilly day. This recipe features a rich, savory filling encased in a buttery, flaky pastry that’s sure to become a favorite in your home. Whether you choose traditional beef or a lighter protein, these pies are satisfying and delicious.

The image shows several small round pies with a shiny, golden-brown lattice crust on top. Each pie has a thick, crumbly side crust that rises about an inch tall. Two pies at the front are cut open, revealing a dense filling of spiced, cooked apple chunks in a dark caramel sauce, surrounded by a thick, light golden bottom crust. The pies are placed on white parchment paper over a white marbled surface, with two small green herb leaves near the front pies. The crisp lattice crust contrasts with the rich, moist interior. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter or vegan butter for dairy-free
2 cups flour (use gluten-free blend if necessary)
1 teaspoon salt
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 freshly ground pepper
1 egg or almond milk for vegan option (for egg wash)

Instructions

Step 1: In a mixing bowl, combine flour and salt with butter until the mixture becomes crumbly. Gradually add cold water a little at a time, mixing until the dough forms. Wrap in plastic and chill for 30 minutes.
Step 2: Heat a pan over medium heat and sauté chopped onions and minced garlic until translucent. Add the ground beef and cook thoroughly until browned. Stir in the beef stock, then season with salt and pepper. Remove from heat and let the filling cool.
Step 3: On a floured surface, roll out the chilled pastry dough to about ⅛-inch thickness. Use a circle cutter to cut out rounds sized for your pies.
Step 4: Place a spoonful of the cooled filling onto half of the pastry rounds. Cover each with another pastry round and press the edges firmly to seal.
Step 5: Beat the egg or almond milk and brush the tops of each pie to create a shiny finish.
Step 6: Preheat the oven to 375°F (190°C). Arrange the pies on a baking sheet and bake for 25-30 minutes, or until golden brown and cooked through.
Step 7: Allow the pies to cool slightly on a wire rack before serving. Enjoy warm for the best flavor and texture.

Tips & Variations

For a vegetarian version, substitute the beef with cooked lentils and use vegetable stock instead of beef stock.
Swap onions for shallots to give a milder, sweeter filling.
Use gluten-free flour to accommodate gluten sensitivities without sacrificing texture.
To make the pastry extra flaky, chill your butter and use cold water when making the dough.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) to maintain the crispiness of the pastry. For longer storage, freeze the pies before baking and bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Five small round pies sit on a white marbled surface lined with white parchment paper. Each pie has a thick, shiny, golden-brown crust with a braided edge and a lattice top decorated with a small green herb in the center. Two pies are cut in half, showing layers inside: a thick, rich brown filling with chunks of meat and vegetables. The crust is flaky and buttery, with visible layers in the cross-section. Crumbs from the crust are on the parchment near the cut pies. The lighting highlights the shine and texture of the crust and filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days in advance and kept wrapped in the refrigerator. This helps the butter firm up, resulting in a flakier crust.

What can I use if I don’t have a circle cutter?

You can use a small plate or a wide-mouth glass as a makeshift cutter. Press firmly and clean the edges with a knife if needed to create even rounds.