A History of Scotch Pie: Scotland’s Culinary Treasure

Scotch Pie, a beloved delicacy of Scotland, holds a cherished place in the nation’s culinary heritage. Its origins can be traced back to the 16th century, when it was known as “mutton pie.” However, the pie we know today evolved over centuries, influenced by various culinary traditions.

The Humble Beginnings

The earliest known recipe for Scotch Pie appeared in “The Buke of Cookrye” in 1591. This recipe called for a simple filling of mutton, onions, and herbs enclosed in a pastry crust. Over time, beef replaced mutton as the primary ingredient, giving the pie its distinctive flavor.

The Rise of the Piemaker

During the 19th century, the Industrial Revolution led to the emergence of professional piemakers. These skilled artisans perfected the art of Scotch Pie making, using choice cuts of beef and developing secret recipes that became closely guarded family traditions.

A National Symbol

By the Victorian era, Scotch Pie had become a ubiquitous food in Scotland, enjoyed by people from all walks of life. Its popularity extended beyond the country’s borders, and it was often served at grand banquets and celebrations.

Preparing a Perfect Scotch Pie

Crafting a mouthwatering Scotch Pie is an art that requires careful attention to detail. Here’s a step-by-step guide to help you create this Scottish delicacy:

Ingredients:

• 500g of good quality minced beef
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 tablespoons of plain flour
• 1 tablespoon of tomato puree
• 1 teaspoon of beef stock powder
• 1/2 teaspoon of dried thyme
• 1/4 teaspoon of black pepper
• 1 beaten egg
• 500g of shortcrust pastry

Instructions:

1. Prepare the filling: In a large pan, brown the minced beef over medium heat. Add the onion, carrot, and celery and cook until softened. Stir in the flour and cook for 1 minute. Add the tomato puree, beef stock powder, thyme, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
2. Make the pastry: On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut out 12 circles, each approximately 10cm in diameter.
3. Assemble the pies: Place a spoonful of the filling into the center of each pastry circle. Brush the edges with the beaten egg. Fold the pastry over the filling and press the edges firmly to seal. Crimp the edges with a fork to ensure a secure closure.
4. Bake: Preheat the oven to 200°C (180°C fan-forced). Place the pies on a baking sheet lined with parchment paper and brush with the remaining beaten egg. Bake for 20-25 minutes, or until golden brown.
5. Serve: Allow the pies to cool slightly before serving. They can be enjoyed hot or cold, with your favorite sides.

Variations and Accompaniments

Over the years, numerous variations of Scotch Pie have emerged. Some popular fillings include lamb, pork, and venison. Vegetarian and vegan versions are also available, using plant-based substitutes for the meat.

Traditional accompaniments to Scotch Pie include mashed potatoes, mushy peas, and gravy. It can also be served with a side salad or a dollop of brown sauce.

Conclusion

Scotch Pie is a culinary masterpiece that embodies the rich history and flavors of Scotland. Whether enjoyed as a hearty meal or a nostalgic treat, this iconic dish continues to captivate taste buds and hold a special place in the hearts of Scots and food lovers worldwide.