May 18, 20232 min read

Mini Scotch Pies

Have your own little taste of Scotland at home with this easy to use scotch pie kit! Complete with pastry shells & lids, seasoning and instructions.

These can be made using low fat lamb mince for a lighter treat!

A bitesize version of your favourite Scottish treat, perfect for buffets & parties!

*please note - the pie shells & lids must be refrigerated / frozen on arrival*

Recipe:

Ingredients:

• 425g Minced meat of your choice (Mutton, Lamb, Pork, Beef, Turkey or Chicken)

• 125g Tongmaster’s own Scotch Pie Mix

• 450ml Water

• 24 Scotch pie shells

• 24 Scotch pie lids

Method: 1. Place the minced meat into a mixing bowl. 2. Add the seasoning mix to the meat and mix until the meat and seasoning are thoroughly mixed together. 3. Pour in the water and mix again, breaking up the meat – don’t worry about the consistency, it should look quite wet. 4. Leave the mixture to stand for 10 – 15 mins, it will absorb the water you added and become less runny. 5. Preheat the oven to 220°C, 430°F, Gas Mark 7. 6. Give the mixture one last stir then fill you Scotch Pie Shells to just over half-way, using up all the mixture. 7. Place the shells on a baking tray, ready for lidding. 8. Lid the shells: quickly submerge each lid in water and place on top of the mixture in the shells. 9. Nip the lids against the inside of the shells, just under the rim all the way around – this ensures that the mixture in the shells remains moist and that the lid will stay in place during cooking. 10. Ensure that the pies are not touching each other on the baking tray, and then place them in the oven on the middle shelf. 11. Cook for 35 – 40 minutes until the lids and the bases are golden brown.