Traditional Scotch Pies

Author: Canadian Living

Enjoy these hearty pies hot or the next day cold for lunch. They travel well, which makes them ideal for potluck events.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: Fall 2005


  • 3 eggs
  • Hot Milk Pastry recipe
Egg Wash:
  • 2 eggs
  • 1 tablespoon water
  • 1 tablespoon milk
  • 1 teaspoon vegetable oil
  • 1 onion minced
  • 2 lbs lean ground lamb
  • 2 lbs lean ground beef
  • 2 lbs lean ground veal
  • 3 cloves garlic chopped
  • 1 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon dried savory
  • 1 teaspoon dried sage
  • 1/2 teaspoon allspice


In saucepan, cover eggs with enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Remove from heat; let stand for 15 minutes. Drain and chill in cold water. Peel and cut each egg in half lengthways.

Filling: Meanwhile, in small skillet, heat oil over medium heat; fry onion, stirring occasionally, until golden, about 15 minutes. Transfer to bowl and let cool.

Add lamb, garlic, pepper, salt, savory, sage and allspice to bowl; mix well.

Meanwhile, divide pastry into sixths; shape into balls. Cut off one-third of each; set aside for tops.

On floured surface, roll out each of the remaining pastry balls into 8-inch (20 cm) circle; press into six 5-inch (12 cm) foil pie plates.

Divide meat mixture into 12 portions; press 1 into each pie shell. Place each egg half, cut side down, in centre. Press remaining meat portions over top to cover.

To make egg wash, beat eggs with water or milk.

Roll out remaining pastry to 5-inch (12 cm) circles; cut 1/2-inch (1 cm) round hole in centre of each. Brush top edge of bottom pastry with egg wash. Place pastry circle on top; trim and crimp edges to seal.

Brush top with egg wash. Bake in bottom third of 325°F (160°C) oven until meat thermometer registers 160°F (71°C) when inserted in centre, about 1 hour.

Let stand for 15 minutes before serving.

(Make-ahead: Let cool for 30 minutes; refrigerate until cold. Wrap separately and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator. Unwrap and reheat in 375°F/190°C oven until hot, about 20 minutes.)

Nutritional facts Per serving: about

  • Sodium 824 mg
  • Protein 41 g
  • Calories 903.0
  • Total fat 54 g
  • Cholesterol 255 mg
  • Saturated fat 22 g
  • Total carbohydrate 60 g


  • Iron 46.0
  • Fibre 0.0
  • Folate 59.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Traditional Scotch Pies