Scottish meat pies?

Question

i live in upstate new york and im trying to find triditanal meat pies useally i get the at the scottich games but i had work and couldnt make it this yeah anyone know of any retailers that sell them

its a small pie with ground lamb in it i belive

i found this but i wanna buy them premade http://www.rampantscotland.com/recipes/blrecipe_scotchpie.htm

Answer 1

Why not make it yourself?

And the name is Scotch Pies, not Scottish. As a lady from Aberdeenshire once told me, Scottish refers to people or heritage, Scotch refers to things that can be bought, like whisky, pies, eggs, and politicians.

Here is the recipe:

Scotch Pies
Ingredients for the Meat Filling:
1 pound (500g or two cups) lean lamb, minced (ground)
Pinch of mace or nutmeg
Salt and pepper
Quarter pint (150ml) gravy

Ingredients for the Hot Water Pastry:
1 pound (500g or four cups) plain flour
6 ounces (175g or ¾ cup) lard
6 fluid ounces (225ml or ¾ cup) approximately of water
Pinch of salt
Milk for glazing

You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie.

Method:
Create the filling by mixing the minced (ground) lamb, spice and seasoning.
Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids.
Fill the cases with the meat and add the gravy to make the meat moist.
Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape).
Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.

Answer 2

Scottish Meat Pies Recipes

Answer 3

Traditional Scottish Recipes - Scotch Pie Granny Black's, Candleriggs, Glasgow Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food" and are often sold at the half-time interval at football (soccer) matches. The pies are made in special straight-sided moulds, roughly 3-3½ inches (7.5-8.5cm) in diameter and about 1½ inches (4cm) deep. A pastry lid, inside the pie, covers the meat about ½ inch (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required - with hot gravy, baked beans, mashed (creamed) potatoes etc. The meat is usually mutton (sometimes of varying quality). Many bakers have their own recipes and add spices to give additional flavour - there is now an annual competition for the best Scotch Pie. Grannie Black, in Candleriggs in Glasgow, was a character who had such a reputation for such good mutton pies that people came from far and wide - the pub named after her (pictured here) has, unfortunately, been demolished. The quantities below should make roughly 8/10 pies. Ingredients for the Meat Filling: 1 pound (500g or two cups) lean lamb, minced (ground) Pinch of mace or nutmeg Salt and pepper Quarter pint (150ml) gravy Ingredients for the Hot Water Pastry: 1 pound (500g or four cups) plain flour 6 ounces (175g or ¾ cup) lard 6 fluid ounces (225ml or ¾ cup) approximately of water Pinch of salt Milk for glazing You will also need glasses or jars, approximately 3-3½ inches (7.5-8.5cm) in diameter to shape the pie. Method: Create the filling by mixing the minced (ground) lamb, spice and seasoning. Make the pastry by sifting the flour and salt into a warm bowl. Make a well in the centre of the flour. Melt the lard in a scant measure of water and, when it is bubbling, add to the flour and mix thoroughly. Take a small amount (remember the mixture should make 8/10 pies, with their tops) and form into a ball and keep the rest warm while making each pastry case. This is done by rolling a suitable amount for each pie and shaping the crust round the base of a glass or jar approximately 3-3½ inches (7.5-8.5cm) in diameter. Make sure there are no cracks in the pastry - you can trim round the top of the case to make it even. As the pastry cools and gets cool, remove the glass and continue until you have about a quarter of the pastry left to make the lids. Fill the cases with the meat and add the gravy to make the meat moist. Roll the remaining pastry and use the glass to cut the lids. Wet the edges of the lids, place over the meat and press down lightly over the filling. Pinch the edges and trim. Cut a small hole or vent in the centre of the lid (to allow the steam to escape). Glaze with milk and bake for about 45 minutes at 275F/140C/Gas mark 1. If the pies are not eaten immediately, they can be stored in the 'fridge but always ensure they are properly reheated before being eaten.

Answer 4

Not a big fan of them myself (I prefer a Bridie), but I guess if they are on your doorstep you don't always appreciate what you have.
There is a butcher somewhere in NY State that caters to an ex-pat market... recall this from seeing someone trying to source something else like lorne sausage or ayrshire bacon a while back.
Doc Hudson is correct about them being Scotch Pies, but they are also sometimes referred to as Mutton Pies (tend to be made of mutton rather than tender young lamb).
DOc H, 9/10 for your answer... Scotch Eggs are not Scottish, they are an english dish and the name is an abbreviation of Scotched Eggs, not Scottish Eggs. Scotching meat involves hacking it to either tenderise, or roughly mince, and this refers to the sausage meat surrounding the egg. Something that is scotched is now sometimes also regarded as being coated in bredcrumbs before cooking. That being said, they are very popular in Scotland LOL

Answer 5

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Answer 6

In Western NY, there is a chain of supermarkets called Wegmans and at one time they had some made in Canada beef pies (frozen) which resembled the beef pies from the UK (may or may not resemble the Scottish pies).

Answer 7

Sorry, but I'm not familiar with New York state but I did find where you can order the unique shells and a good-sounding recipe. Perhaps, you can find the time to make these pies in the future.
http://www.mackimmies.com/index.html
http://www.cdkitchen.com/recipes/recs/42/Scottish_Meat_Pies48680.shtml

Answer 8

Try The Butchers Block in Queens or Meyers of Keswick in NYC.

Answer 9

I do not know. But my great-grandmother used to call burgers meat cakes - is that what you are referring to?

Answer 10

How bout a coney Island tubesteak sandwich?