How to make a Scotch Pie

[Hughie]

Let's know how they turn out!

[brian f]

Looks good Hughie but i just cant do pastry. Went to Aldis a few weeks ago had Scots pies for sale and this wummin just beat me to the last packet from the shelf before me. Miss them...

[creamolafoam]

Would recommend going to your local baker for a proper pie. The Kandy bar has won numerous prizes over the yrs for their pies & sausage rolls but my personal choice is a shorts pie. Always spot on.
What I would add is stay away from the supermarket ones as they are a cheap imitation & rank rotten.

[brian f]

I know about that foam . Have posted about Shorts pies before a few years ago ..

[Hughie]

Wasn't there such a thing as a Kilmarnock pie a few years ago - seemed to be popular.

[michaelm]

Hughie, after a trademark dispute between Kilmarnock Football Club and Brownings the Bakers who make them they're now no longer on sale at the football ground, but still widely available I believe.

Not really 'Scotch Pies' as such, but small individual steak and gravy ones in a scotch pie shell.

It's amazing what can be found on utube.

[bonzo]

Shorts have been a goner for years they were taken over by brownings, the Kilmarnock one not the Kilwinning brownings.

[brian f]

Wasn't there such a thing as a Kilmarnock pie a few years ago - seemed to be popular.

Best thing about Kilmarnock - A roll on mince. Never seen it anywhere else in my puff.

[bonzo]

Wasn't there such a thing as a Kilmarnock pie a few years ago - seemed to be popular.

Best thing about Kilmarnock - A roll on mince. Never seen it anywhere else in my puff.

Wee annies in Irvine have done rolls in mince for as long as I can remember.

[michaelm]

Beef is the most popular choice of meat used in the filling nowadays by butcher's and baker's alike and the seasoning consists of a bit more than just salt and pepper, so I wouldn't hang my hat on that BBC recipe.

Also, adding some water to the mix makes for a far more succulent tasting pie.
There's no need to glaze the pie lid's unless of course you're using puff pastry - but no self respecting traditional scotch pie maker would be daft enough to do that anyway.
Soaking the lid's in water for a few seconds just before use means they'll adhere better and stay fairly soft during the baking process, preventing the risk of them coming out of the oven brittle and dry.

[morag]

The Eglinton cafe's 'hamburger' was just that, a roll with loose flavoursome beef...very popular.

[Hughie]

They were selling "Scotch Pies" at our Celtic Festival in Oz over the week-end at $6 each, that's about £3.40.
I just had my lunch, so I never had one.