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Let's know how they turn out!

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...

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.

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

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

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.

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

Hughie wrote: ↑Mon Feb 12, 2018 12:45 am 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.

brian f wrote: ↑Tue Feb 13, 2018 12:29 am

Hughie wrote: ↑Mon Feb 12, 2018 12:45 am 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.

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.

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

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.