Scotch pies with spiced lamb

Name: Scotch pies with spiced lamb
Total time: 1 h 30 min
Cuisine: Scottish
Ingredients: 500g lamb mince; 1 onion, finely grated; 0.5 tsp ground mace; 0.5 tsp ground white pepper; 100ml dairy free egg free lamb stock; 350g plain flour; 100g lard; 150ml water; 1 egg, beaten, for glazing

Small, peppery lamb pies in a hot water crust with a traditional open top.

Time1 hr 30
LevelMedium
Costabout £1.28 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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500 glamb mince
1onionfinely grated
½ tspground mace
½ tspground white pepper
100 mldairy free egg free lamb stock
350 gplain flour
100 glard
150 mlwater
1eggbeaten, for glazing

Method

1
Heat the oven to 200°C (180°C fan). Mix the lamb, onion, mace, pepper, 1 tsp salt and stock in a bowl.
2
Boil the lard and water. Tip in the flour and a pinch of salt and stir to a dough while still warm.
3
Press about two thirds of the dough into 6 deep tart tins or ramekins. Keep the rest warm.
4
Pack in the filling. Roll the rest for lids, press on with egg and crimp. Leave a small opening in each.
5
Brush with egg and bake for 35 minutes until deep golden. Cool for 10 minutes before eating.
35 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.