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This traditional Scotch Pie recipe delivers a rich, savory lamb filling encased in a sturdy, flaky shortcrust pastry. It’s a classic Scottish comfort food, perfect for a cozy fall meal or a hearty snack. We’ll use simple, accessible ingredients and straightforward techniques to create these satisfying individual meat pies at home. Found deep roots in Scottish culinary history, the Scotch Pie has earned its place as a beloved staple at gatherings, sporting events, and family dinners. Its appeal lies not just in its robust flavor but in the careful balance of textures — the crisp, supportive shell that holds a well-seasoned, tender filling. For anyone interested in traditional regional foods, this recipe offers a window into a dish that has been refined over generations. At first glance, the list of ingredients seems modest. Ground lamb, onions, and a selection of spices make up the core of the filling. Breadcrumbs and stock help bind the mixture while adding depth. The pastry itself is a simple combination of flour, fat, and a pinch of salt, yet it transforms into a firm vessel that crisps as it bakes. This combination of humble components results in something unexpectedly satisfying, both to prepare and to eat. The preparation begins with the pastry. The technique is uncomplicated: the flour and fat are combined until they resemble coarse crumbs, then water is added to bring the dough together. The key is to handle the dough just enough to form a cohesive ball without overworking it. Once wrapped and chilled, the dough relaxes, making it easier to roll out later. This step is essential for achieving the sturdy, yet tender shortcrust base and lid that define a proper Scotch Pie.

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