Traditional Scotch Pie Recipe with Flaky Pastry Crust Bliss

Oh my goodness, let me tell you about my absolute favorite dish: the Traditional Scotch Pie with Flaky Pastry Crust! This classic Scottish delight is not just food; it’s a warm hug on a plate. Whenever I make these pies, I’m transported back to cozy family gatherings and chilly evenings where the smell of savory beef and buttery pastry fills the air. There’s something so satisfying about a perfectly flaky crust enveloping rich, seasoned meat that warms your soul. Trust me, once you take that first bite, you’ll understand why this dish holds such a special place in my heart—and in Scottish culture!

Ingredients List

Let’s talk ingredients! For the flaky pastry crust, you’ll need 1 cup of all-purpose flour. Make sure it’s fresh for the best texture! Then, grab 1/2 cup of unsalted butter, chilled and cut into cubes—this is key for that melt-in-your-mouth flaky goodness. You’ll also need 1/4 cup of ice-cold water to bind the dough together.

Now, for the savory filling, you’ll want 1 pound of ground beef, which brings all that delicious flavor. Don’t forget 1 finely chopped onion; it adds sweetness and depth. Season it up with 1/2 teaspoon each of salt, black pepper, and thyme for a touch of aromatic goodness. Lastly, you’ll need 1 beaten egg for that lovely golden glaze on top. Let’s get cooking!

How to Prepare Traditional Scotch Pie Recipe with Flaky Pastry Crust

Alright, let’s dive into making these scrumptious Scotch pies! First, you’ll want to tackle the pastry, so let’s get started. Begin by mixing your flour with a pinch of salt in a large bowl. Then, add the chilled butter cubes. Now here’s the fun part—using your fingers, rub the butter into the flour until it looks like breadcrumbs. This is how you get that flaky texture! Once it’s ready, pour in the ice-cold water a little at a time, mixing until a dough forms. Wrap it tightly in plastic wrap and pop it in the fridge for about 30 minutes.

Making the Pastry

After the dough has chilled, it’s time to roll it out! Dust your work surface with a little flour to prevent sticking, and roll the dough out until it’s about 1/8 inch thick. You want it thin enough to be flaky, but thick enough to hold the filling without tearing. Once rolled, transfer it to your pie dish, pressing it gently into the corners. Trim any excess pastry hanging over the edges, but leave a little for sealing later. Oh, and don’t forget to dock the bottom with a fork to prevent it from puffing up!

Preparing the Filling

Now, let’s turn our attention to that mouthwatering filling! In a skillet over medium heat, add a splash of oil and sauté your finely chopped onion until it’s translucent and soft—about 5 minutes. Then, toss in your ground beef, breaking it up with a spatula. Cook it until it’s browned all over, which should take about 8-10 minutes. Season the mixture with salt, pepper, and thyme, and allow those flavors to blend beautifully. The filling should be juicy but not overly wet, as you don’t want it to make the crust soggy.

Assembling the Pie

Alright, it’s assembly time! Carefully spoon the beef mixture into your pastry-lined pie dish, spreading it out evenly. Now, roll out another piece of pastry for the top. Lay it over the filling and gently press the edges together to seal. A common mistake is not sealing well enough, which can lead to a messy bake! Trim the excess, then cut a few slits in the top to let steam escape. Brush the surface with your beaten egg for that gorgeous golden finish.

Baking the Pie

Finally, pop your pie into a preheated oven at 400°F (200°C) for about 25-30 minutes. You’ll know it’s done when the top is beautifully golden brown and the filling is bubbling slightly. Let it cool for a few minutes before digging in. Trust me, the aroma is absolutely irresistible!

Why You’ll Love This Recipe

• Classic comfort food that warms the soul
• Flaky pastry that’s perfectly buttery and tender
• Savory beef filling with aromatic herbs
• Great for gatherings, parties, or cozy nights in
• Easy to make ahead and reheat for busy days

Tips for Success

To make sure your Traditional Scotch Pie turns out absolutely perfect, here are a few pro tips! First, keep your butter cold when making the pastry—it really helps with that flaky texture. Next, don’t rush the chilling time; it’s crucial for the dough’s structure. When sealing the pie, ensure you press the edges firmly to prevent any filling from leaking. Finally, let the pie cool slightly before serving; it gives the filling time to set and enhances those flavors. Enjoy every bite!

Nutritional Information

Here’s the estimated nutritional breakdown for one Traditional Scotch Pie. Keep in mind that these values are approximations, so they can vary based on specific ingredients used. Each pie contains around 350 calories, with 20g of fat, 15g of protein, and 30g of carbohydrates. It’s a hearty dish that’s sure to satisfy!

FAQ Section

Can I make the pastry ahead of time? Absolutely! You can prepare the dough a day in advance and keep it wrapped in the fridge until you’re ready to use it.

What can I serve with Scotch pies? These pies are fantastic with mashed potatoes, peas, or a simple salad for a complete meal. Check out this recipe for a delicious side!

Can I freeze the pies? Yes! After baking, let them cool completely, then wrap well and freeze. Just reheat in the oven when you’re ready to enjoy!

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