Thank you for sharing your recipe, it’s always good to see other peoples ways and methods. I’m a Scot, an ex soldier who’s lived around the world and sometimes craved some Scots pies. I use a really old recipe from about 100 odd years ago, you know those recipes when it automatically think you know how to cook! The recipe actually calls for beef dripping and not lard, and this produces a very good result. I’d love to get a hold of mutton, but it’s so rare and not worth the price really. I don’t add too much to the lamb, salt white pepper and maybe mace or nutmeg, I keep it simple. I also do not mix too much as not to create a hard, solid lump of meat. All in all, I’m quite proud of my pies, I’ve used lard and beef dripping, and they don’t last long, that’s for sure. All the best👍🏻🇬🇧
Have always made my own hot water crust pastry as my dad did, many many years ago!! We're home cooks, not professional and yes, it's straightforward and easy to use. Don't do it very often these days, but always make a large family pork pie at Christmas. It goes in no time with ( home made) pickled onions, red cabbage, chutney etc. Don't intend to appear smug, but this is part of our heritage, I think, and it would be sad if these foodstuffs just become things of the past. Thank you for your lovely channel.
Hi Suzanne, I blame quite lot of the so called celebrity chefs for making easy things look complicated just to make themselves look clever. Don't get me wrong, they may well be experts in their particular field. One might be excellent at making bread (I'm not by the way) but absolute rubbish at making a pork pie. The sad thing is because of the their fame, people believe what they say. Glad to hear you are keeping the old traditions going, especially at Christmas.
I'm a Chef of 30 years. I'm glad you're showing people to "cure" the pie bases. They gotta be left to dry out over 2-3 days. For that authentic hard shell, and the lid isn't cured. Hence you putting in freezer. Correct. I add onion to mine, as without it, the meat holds together too tightly. Onion is more traditional. Salt, Nutmeg or mace, sage, salt, white pepper. It's pretty much the same ingredients as sausage roll filling. Just the meat is different. also add suet, too. Traditionally, it gets sprinkled with rice flour on the top. If someone can find mutton, more traditional. Some even make it Beef & Mutton. Most Scottish put Heinz Baked beans on top, use Bush vegetarian baked beans in America, served with chips (Steak fries to Americans). I'm a Chef and Scottish living in California. Check my page. Keep up the cooking. As there's loads of homesick people abroad.
Thank you good sir for your input. Thanks for the tips for the pastry. That is the one area I struggle with. We have a family recipe from my long deceased Scottish grandfather, but I never learned directly from him. I remember, back in the 70s-80’s, that his crust was so much better than mine. I too use a little sweet minced onion in mine. I think the white pepper is the secret. The family recipe I follow adds oats to the minced to a half lamb and beef base. This may sound sacrilegious, but I have been using a 1/2 and 1/2 mixture of lamb and bison. I love the texture of the bison. (Slainte Mheth) slangeVar 👍
Thankyou Paul. My hubby is Scottish and everytime we go to Wishaw we bring back Chapman's award winning Scotch pies. It's a great video and I'm going to give it a go and surprise my hubby. Will let you know how I get on!!
Sounds great, I'll look forward to hearing from you. If you can manage a photo send it via my Facebook page or website, both links are under every video.
Being Scottish and now living in Bulgaria I do miss a pie especially the Scottish Scotch pie! I'm definitely going to make mynown from now using your hot water crust pastry recipe. Thank you so much.
Because I’d always assumed they weren’t the kind of thing you could make at home, it’s been nearly 30 years since I last tasted a Scotch Pie - surely the most magnificent pie in the world , hands down!😉. So thank you so much for showing an ex-pat Scot this is not the case - if it wasn’t 11pm I’d be off to the butcher’s this very second, my mouth is literally watering! 🏴 🏴 🏴🥧🥧🥧🥰
Hi Nicola, many thanks for your interesting comment. I've had bakeries in both the UK and here in Spain over the past 60 years and I have to say, out of all the different pies we've produced, the pork pie and scotch pie are my favourites. Thank you for watching and for taking the time to comment, I really do appreciate that.
This is my FAVORITE Scotch pie video. I am in the middle of following it right now for a Burns Night! Thank you Mr. Paul--you are a hero. By the way I am American and love visiting Scotland.
I’m so sorry to hear your arthritis has been acting up, and glad to see you again! Thank you for sharing your expertise with us. You teach us things we really couldn’t learn elsewhere.
Lovely to see you again! And terrific recipe! Glad to hear about the proper way to make Hot Crisp Pastry--thank you! Must be the most "no-fuss" dough in the world!
Thank you Lindsey, as you probably know they should be peppery, so you may have adjust the pepper a little, Sorry fo the gap in my videos but the arthritis has been pretty bad recently, even with the hot weather.
You are so welcome, glad you enjoyed it. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I can't wait to try making them. I am in Utah, United States of America. I grew up loving scotch pies, served a bit different. The pies we had were from a company founded by a Scottish immigrant about 100 years ago. Sadly the went out of business some years ago due to a deal they made to expand the operation to create egg & pork pies for export to China. The deal was that they would get reimbursed by for the cost of expanding the operations. After the investment was made, the pork foundation that was supposed to reimburse them had a director that stole the money and ran. The only place that made them locally was out of business so I have not been able to fulfill a craving that has persisted for years. So excited to see your video. Thanks.
Hi Dave, thanks for your most interesting comment and do please let me know how you get on with them. A photo would be nice, via my Facebook page or email.
I remember having these with my now sadly departed friend when we visited him mum in Glasgow many yrs ago; so I'm definitely giving these a go... THANK YOU
You're most welcome. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
You're most welcome Stephanie. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I cannot remember the last time I enjoyed a Scotch pie. Yours look absolutely superb! Thanks for a great video, and I love how effortless you always make your recipes look - that can only be done with a lifetime's experience. Sorry to hear that your arthritis is playing up. I hope that you get some relief from it soon. My thumbs are arthritic, so I can sympathise with you. Thanks again.
@@MrPaulsPantry turmeric with pinch black pepper to activate the benefits of the turmeric helps with inflammation & dmso the purest version only need a couple of drops apply externally, careful if sensitive can dilute with another beneficial & pure, gentle to skin oil.
The best apple pie I ever ate, was one my grandma made using lard in the crust. Unfortunately, she didn't leave a written recipe. I've been looking and trying many for a long time now. Perhaps one of these days I'll discover it. Everything she made was from her mind. I don't know how she remembered everything. Everything was scrumptious. I'm really looking forward to trying this. I enjoy how you explain how to make these. You make it look so easy. Thank you for sharing you and your knowledge with us.❤❤❤
Thank you for this informative recipe, I am not a Scot and have never heard of a Scotch Pie but I will order some Mutton Mince from my Butcher. and make some as they look really scrummy.
A real traditional scotch pie..thank you so much for the lesson in making the hot water pastry..and the tip about not putting flour onto the work surface..great video Mr Paul..
108+ years of professional experience tells me that I want to try this! Thank you for posting this! With your family making this for so long, have you noticed any change in the quality/results of flour now vs long in the past?
Hello Brad, yes I have, in the past the moisture content of the flour was very hit and miss, so we had to judge the amount of water by eye. These days the moisture content is pretty stable, unless you're out here in Spain where I am, the flour can get a little dry.
Thankyou Mr Paul my Scottish Boyfriend has been asking me to make these and i finally found you and your recipe so i am going to give it a go...love from Australia
Great video. I look forward to making some. I live in Newcastle Upon Tyne, it’s been years since I found a scotch pie I’ve enjoyed. Time to take matters into my own hands. Thank you for sharing this genuine recipe and method.
Hope you enjoy them, Please di let me know how they go and what you think of my recipe and perhaps a photo if you can, send it via my Facebook page or my website, links are always under my videos. Thanks for watching and taking the time to comment.
I sure will! I had a plan to make some for Friday. Turns out my pie tins have vanished. I do have a muffin tin for large muffins. Could I make mini scotch pies? Would I have to adjust the cook time??
Love this Mr Paul, just returned from Scotland where I saw so many wonderful pies, I had to bring some home. My son and I just had scotch pie for dinner and thought.... I wonder if I could make these and so, watched your video. Looks easily achieveable, and so I will definately give your recipe a go. Thank you.
I certainly did enjoy the video! It's great to see you and I appreciate your sage advice above all others. I am sad you suffer from arthritis in your hands and hope medical science catches up with it so you will feel relief. There was never a kinder man. Thank you!
Hi Chris. The arthritis is nothing new to me 've had it almost 50 years since I was 28, although one gets used to it, flare-ups from time to time cause a lot of problems. Thanks for watching.
absolutely love this, very informative ! cheers to you sir, from Texas, USA.....UNFORTUNATELY, WE HAVE NO BUTCHER SHOPPES HERE, AS Walmart PUT THEM ALL OUT OF BUSINESS....Don't quite know where I shall get the lamb to make these.....
My pleasure Chris.😊 Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thank you for a brilliant channel. I came across you as i was fed up listening to politics on tv. I m a trained cook. Likely ages with you. Now adays scottish pies have beef in in the butchers and bakers. They are just not the same. I binge watched you. Breath of fresh air. Brilliant.
Hello Sandra, nice to hear from you. I don't know about you but I'm approaching 80 and started my working life in my stepfathers Pork Butchers business, then went on to learn to be a baker, that was way back ion the 1960's. Thank you for you kind comment, it's very much appreciated.
Hi Isabel, invest in a digital scale then you'll have no need to convert the recipe. They're not expensive, I just bought my friend one in LIDL and it was only 7 euros.
Hi again Isobel, Thanks for telling me. You'll find your baking will be so much easier and successful when you don't have to convert. By the way, thank you so much for subscribing to my channel. If you have any question you can always contact me at Paul@Mr-Pauls-Pantry.com anytime.
Dear Mr Paul, Delighted with your traditional Scotch pie recipe. I loved them when living in Scotland for a while and they were readily available when I lived in northern England too. Not frightfully accessible now I live in rural Oxfordshire. I have attempted recipes I've found, but yours seems far more authentic - particularly for your hot water pastry. All that lard - how lovely! Which leads me to wonder if you have a recipe for that wonderful old fashioned treat, Lardy Cakes? I do hope so!
I am going to make these and I need to keep listening …I go back and listen again. Excellent. Thank you v much. Oooh as there are just 2 of us, can I freeze these pls.. before cooking or after or not at all.. thank you.
Thank you and Nice to see you again Mr. Paul, I too suffer with Arthur Itis as i call it, Rheumatoid and Osteo, but hey ho, we have to do our best and 'get on with it' , I would like to see a video of you making your brown sauce and Mushroom sauce if you can manage it, do not worry if you cannot. Keep up your good work, many thanks once again. W.
Mr Paul, sorry that arthritis is giving you grief. I have Rheuamatoid Arthritis from my jawsto my toes. 😳. I literally feel your pain. On the baking front, when I seemyou made a new video, my inner chubby girl gets excited and my heart skips a beat! You’re my favorite content creator! Thanks for all you do!
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/. Also many thanks for subscribing too.
Thank you for sharing! I've always loved meat pies, but hated paying the high prices of ones pre made. Now I can have them anytime I want and not just on special occasions!! My Dad was born in Scotland and I always remember having them maybe once a year if I was lucky. This is such a treat. I live in the USA, so not easy to find here. My kids ask me for them all the time now, and they are grown.... :) Mr. Paul, just wanted to let you know that cold water on your video ingredients is mixed up. I was wondering what clod water was and then I figured it out....Lol . Thank you again!!
When we drove from Yorkshire to our family home in Perthshire, as soon as we crossed the border I would insist that we pulled over to buy a Scotch pie😋😋
Well said Sir, I'm so fed up with the closet/office chefs .. basically plagerising recipes .. pinch less more of whatever ingredient to serve their own ego.. .. and it's doubtful if they even have made and or were complimented on recipes .. I too was a butcher and savory pie maker.. I killed beasts and fowl, butchered the meat and made pies.. This worked perfect ,my filling was slightly different , but since retiring have become the hunt and fish camp chef in our crowd .. also used the same crust/shells for a slant on chicken pot pie , game pie .. I left the business long time ago ..so no commercial recipes survived my wandering and soldiering around the world.. your videos and Mike in Aus have me purpose since retiring .. Cheers !
Thanks for your very interesting comment, nice to hear from someone who thinks a little like me. Here's wishing you a very Merry Christmas and a Healthy New Year.
Glad you like it. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi Paul, these look fantastic! I've nailed the crust (easy part) and the filling seasoning, but cannot figure out how to get the traditional TEXTURE of the filling. Would I achieve a less tough texture if using gravy instead of broth? My filling is firm, compact, almost burger-like in it's consistency rather than the loose, moist texture that i'm familiar with from the traditional pies my Scottish grandmother use to bring here to the US from Edinburgh. Thanks again for your vid, it was great!
It doesn't make any difference stock or broth, it's all down to getting the consistency right before t goes in the pie. Also make sure you don't pack the filling down and remember, the meat needs some fat, that also helps keep it moist. Hope this helps. Please get back if you need any more help,
Hi, yes, my arthritis has been pretty bag recently and concentrating on the recipe one keeps forgetting about the cameras, etc. It's a bit like being a juggler.
I am also 3rd generation of pork butchers and totally agree with your full boil pie pastry recipe, and also to note the TV chef’s very rarely have an apron on, preparing and cooking food in outdoor clothing!!! Our environmental food safety officer would not like that! But they get away with this most basic of hygiene rules……..rant over :)
Paul great video. Gonna give this a go as like many others grew up in Scotland 🏴 but not had a scotch pie in forever. Do you have a video for your home made brown sauce? I can source it here in America 🇺🇸 but it's a 7 hour drive to the grocery store that stocks it.
@@MrPaulsPantry Paul that would be great. I try and keep my food heritage alive with my American family and food is one of the things I miss the most from back home.
TheWacoKid1963 Mr Paul`s pies are probably very good, but if you tune into " What`s for tea"you will find a Scottish lass from Ayrshire in Scotland. And she will show you how she make`s a Scotch Pie.
Hi Jules, I'm not sure what you mean by a PROPER Wigan meat & Potato Pie, whenever I've visited Wigan I had what was a normal M & P pie. Although I never tried one in a sandwich I must admit,
You are welcome, glad I could help Angela. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Glad to have discovered your channel and see your Scotch pie recipe. I'm definitely going to make those. Supermarket bought ones here in England are often cheap and bland. If I could make one presentational comment. You clearly are very experienced but your repeated criticisms of other well-known bakers seem a little bit petty, mainly just because they use a slightly different technique to you. There is no one Scotch pie recipe and people can judge for themselves which they prefer. Otherwise, very well demonstrated and I've subscribed to your channel.
Hello Sam, thanks for your comments and also for subscribing too. During my 60 years as a baker and pork butcher I've entered many pie and sausage competitions and I know what the judges were looking for. Some of these so called celebrity chefs have never made a pork pies, etc. in their lives until they come on TV and gtry to make out they're the experts.
They are drew, although I'm known as the Pie Master from Yorkshire, I do know a thing or two about Scottish Fayre having resided in Glasgow at one point in my life. These Scotch Pies were a great hit in my bakery here in Spain amongst the ex-pats.
Oops not sure my comment went …. Pls can I freeze these …before or after cooking . Apologies if my first comment pops up as well! Great explanation. Thank u
Well Annette, I've been baking these in my bakery both in the UK and here in Spain for 60 years and won several awards with them too. So I must have been doing something right. Thanks for commenting.
I have a question. Since the dough will shrink a bit as it dries, do you leave the base of the pie out to dry but make the lids up when you are filling the pies to bake?
I saw mutton for sale for the first time in 58 years the other day. In a nice farm shop in a motorway services by the Lake District! Of all places! I don’t mean the Lake District, I mean motorway services.
Hi Jules, that's amazing, however, you can usually get Mutton from a Halal butcher as they normally prefer older animals. Thanks for watching and taking the time to comment, always good to hear from you,
Hope you feeling better. Arthritis is a pain xx i know too well. Can you tell me what to do about bottom layer of apple pie. Never seems to cook enough xx thankyou
Hi Phil, as you know my stepfather had 5 pork butchers shops and that's where I started my working life, all my life I always save any dripping from roast and also trimmings of fat from any joints of meat. I had some mutton fat in the freezer which I used. Your butcher will always give or sell you a bit of fat.
Hi Dave, the tins I used in the video are Pork Pie tins from may bakery. But you can buy small springform tins which work a treat. Thanks for watching,
What fat percentage of lamb/mutton mince do you use? 5, 10, 15, 20%? Also do you dry the pastry covered at room temperature or in the fridge? I wish these were available in the south of England. I've not had one in years.
Hi Crispman 777, We always aimed for a 10% fat content in the bakery and we always left our cases uncovered in a cooling rack ( the type of rack we used to cool baked goods on) in the shop not in the fridge. I hope this helps but if you have any further questions, do please get back to me.
@@MrPaulsPantry Fantastic! That's everything I needed, thank you. I'm very excited to try these again for the first time in 15 years or so! My Mum always used to buy these on our trips up to Glasgow to visit my granddad back in the late 90's/early 2000's. It's probably one of my earliest memories of a "novel" food item (coming from the south). That and Square (Lorne) Sausage. I'd be interested in knowing what you think about others' interpretations of these. Many seem to boil the mince beforehand. Your method seems far more efficient I must say.
@@Crispman_777 Pre cooking the meat gives a complete different taste, it's the same when making a Cornish pasty. By the way high on my to-do-list is making Lorne Sausage, watch this space.
A question, Mr Paul... Are you using raw lamb mince as the filling? You say the mince you sourced is very lean, hence the addition of some fat, but here in the Netherlands (where at last I've found a source for lamb mince), it's young lamb and very fatty. To use it raw in the recipe would, I think, make it excessively fatty, to the degree that any pies would be dripping in excess grease. Is it practical or possible to use cooked/rendered lamb mince to achieve a decent Scotch pie? If so, how best to do that? Thanks...
Oh, Lord. In searching through your RUclips channel for even more great baking inspiration, I saw your most recent posts and the sad news that came with the most recent. I wanted to reach out because of your approachability, your easy, relaxed ways, and your obvious expertise. I didn't know that you had passed. But here then is a wonderful and lasting legacy - you educated, and will continue to educate, inform and entertain for as long as your videos remain. I am full of admiration and respect for the wealth of knowledge and the passion you gave - and, through your videos, still give. Thank you. May you rest peacefully for ever more.
Thank you for sharing your recipe, it’s always good to see other peoples ways and methods. I’m a Scot, an ex soldier who’s lived around the world and sometimes craved some Scots pies. I use a really old recipe from about 100 odd years ago, you know those recipes when it automatically think you know how to cook! The recipe actually calls for beef dripping and not lard, and this produces a very good result. I’d love to get a hold of mutton, but it’s so rare and not worth the price really. I don’t add too much to the lamb, salt white pepper and maybe mace or nutmeg, I keep it simple. I also do not mix too much as not to create a hard, solid lump of meat. All in all, I’m quite proud of my pies, I’ve used lard and beef dripping, and they don’t last long, that’s for sure. All the best👍🏻🇬🇧
This is such an authentic and knowledgeable channel. Never eaten a scotch pie in my life, but I'm here to learn and now nothing's stopping me! 😊👈
Welcome aboard CJ do please keep us informed of the outcome. Thanks for watching.
Have always made my own hot water crust pastry as my dad did, many many years ago!! We're home cooks, not professional and yes, it's straightforward and easy to use. Don't do it very often these days, but always make a large family pork pie at Christmas. It goes in no time with ( home made) pickled onions, red cabbage, chutney etc. Don't intend to appear smug, but this is part of our heritage, I think, and it would be sad if these foodstuffs just become things of the past. Thank you for your lovely channel.
Hi Suzanne, I blame quite lot of the so called celebrity chefs for making easy things look complicated just to make themselves look clever. Don't get me wrong, they may well be experts in their particular field. One might be excellent at making bread (I'm not by the way) but absolute rubbish at making a pork pie. The sad thing is because of the their fame, people believe what they say. Glad to hear you are keeping the old traditions going, especially at Christmas.
@@MrPaulsPantry Hi, thanks for recipe 💚💯 did you lard the inside of the tins before you put pastry in?
Big headed reply
Have some respect @@peterbuckley3689
I'm a Chef of 30 years. I'm glad you're showing people to "cure" the pie bases. They gotta be left to dry out over 2-3 days. For that authentic hard shell, and the lid isn't cured. Hence you putting in freezer. Correct. I add onion to mine, as without it, the meat holds together too tightly. Onion is more traditional. Salt, Nutmeg or mace, sage, salt, white pepper. It's pretty much the same ingredients as sausage roll filling. Just the meat is different. also add suet, too. Traditionally, it gets sprinkled with rice flour on the top. If someone can find mutton, more traditional. Some even make it Beef & Mutton. Most Scottish put Heinz Baked beans on top, use Bush vegetarian baked beans in America, served with chips (Steak fries to Americans). I'm a Chef and Scottish living in California. Check my page. Keep up the cooking. As there's loads of homesick people abroad.
Thank you good sir for your input. Thanks for the tips for the pastry. That is the one area I struggle with. We have a family recipe from my long deceased Scottish grandfather, but I never learned directly from him. I remember, back in the 70s-80’s, that his crust was so much better than mine.
I too use a little sweet minced onion in mine. I think the white pepper is the secret. The family recipe I follow adds oats to the minced to a half lamb and beef base. This may sound sacrilegious, but I have been using a 1/2 and 1/2 mixture of lamb and bison. I love the texture of the bison. (Slainte Mheth) slangeVar 👍
Thanks for your vid Mr Paul, I will try the recipe ,looks great!
Thankyou Paul. My hubby is Scottish and everytime we go to Wishaw we bring back Chapman's award winning Scotch pies. It's a great video and I'm going to give it a go and surprise my hubby. Will let you know how I get on!!
Sounds great, I'll look forward to hearing from you. If you can manage a photo send it via my Facebook page or website, both links are under every video.
Being Scottish and now living in Bulgaria I do miss a pie especially the Scottish Scotch pie! I'm definitely going to make mynown from now using your hot water crust pastry recipe. Thank you so much.
Hope you enjoy. You're very welcome Susan
Because I’d always assumed they weren’t the kind of thing you could make at home, it’s been nearly 30 years since I last tasted a Scotch Pie - surely the most magnificent pie in the world , hands down!😉. So thank you so much for showing an ex-pat Scot this is not the case - if it wasn’t 11pm I’d be off to the butcher’s this very second, my mouth is literally watering! 🏴 🏴 🏴🥧🥧🥧🥰
Hi Nicola, many thanks for your interesting comment. I've had bakeries in both the UK and here in Spain over the past 60 years and I have to say, out of all the different pies we've produced, the pork pie and scotch pie are my favourites. Thank you for watching and for taking the time to comment, I really do appreciate that.
A masterclass from an award winning pie maker. I will remember to get a rolling boil on my water and lard in future. Shared.
This is my FAVORITE Scotch pie video. I am in the middle of following it right now for a Burns Night! Thank you Mr. Paul--you are a hero. By the way I am American and love visiting Scotland.
Fas like us dam few an their aw deed
Do you wear skirts like the so called men there
I’m so sorry to hear your arthritis has been acting up, and glad to see you again! Thank you for sharing your expertise with us. You teach us things we really couldn’t learn elsewhere.
Lovely to see you again! And terrific recipe!
Glad to hear about the proper way to make Hot Crisp Pastry--thank you! Must be the most "no-fuss" dough in the world!
Thank you Lindsey, as you probably know they should be peppery, so you may have adjust the pepper a little, Sorry fo the gap in my videos but the arthritis has been pretty bad recently, even with the hot weather.
Thank you so much! What an enlightening delightful and enriching video! Lovely! Grateful for your sharing of authentic Real British Cooking and food!
You are so welcome, glad you enjoyed it. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thank you again Mr Paul
You're very welcome Jason, thank you for watching
@@MrPaulsPantry love your recipes. Only just got on to your stream in the last few weeks. I am so passionate about pies. I think your amazing
Thankyou for being strong on your authenticity.
I can't wait to try making them. I am in Utah, United States of America. I grew up loving scotch pies, served a bit different. The pies we had were from a company founded by a Scottish immigrant about 100 years ago. Sadly the went out of business some years ago due to a deal they made to expand the operation to create egg & pork pies for export to China. The deal was that they would get reimbursed by for the cost of expanding the operations. After the investment was made, the pork foundation that was supposed to reimburse them had a director that stole the money and ran. The only place that made them locally was out of business so I have not been able to fulfill a craving that has persisted for years. So excited to see your video. Thanks.
Hi Dave, thanks for your most interesting comment and do please let me know how you get on with them. A photo would be nice, via my Facebook page or email.
Made this, delicious! Also filled the extra pasty with beef keema, also delicious! Thank you Mr. Paul!
I remember having these with my now sadly departed friend when we visited him mum in Glasgow many yrs ago; so I'm definitely giving these a go...
THANK YOU
You're most welcome. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I whas life us dam few an their aw deed ken. Lang live the republic lol
This man is a wealth of knowledge.
Thank you for sharing your baking expertise with us!
Made these according to your recipe and am eating it right now. First time making these and they are really good! Thank you, for the recipe.
You're most welcome Stephanie. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
I cannot remember the last time I enjoyed a Scotch pie. Yours look absolutely superb! Thanks for a great video, and I love how effortless you always make your recipes look - that can only be done with a lifetime's experience. Sorry to hear that your arthritis is playing up. I hope that you get some relief from it soon. My thumbs are arthritic, so I can sympathise with you. Thanks again.
Thanks so much for watching and taking the time to comment. The pies were delicious.
@@MrPaulsPantry turmeric with pinch black pepper to activate the benefits of the turmeric helps with inflammation & dmso the purest version only need a couple of drops apply externally, careful if sensitive can dilute with another beneficial & pure, gentle to skin oil.
Thank you very much for sharing your methods and tips! Another great video 👍
This looks wonderful!
Thank you Jane.
Wow! Thanks Mr Paul 😊 I'm so glad to have found your channel! Brilliant demo and I'll follow your recipe. I need to buy some deep tins.
The best apple pie I ever ate, was one my grandma made using lard in the crust. Unfortunately, she didn't leave a written recipe. I've been looking and trying many for a long time now. Perhaps one of these days I'll discover it. Everything she made was from her mind. I don't know how she remembered everything. Everything was scrumptious. I'm really looking forward to trying this. I enjoy how you explain how to make these. You make it look so easy. Thank you for sharing you and your knowledge with us.❤❤❤
as soon as this pie was made i hade to join, I LOVE PIES lol cheers
Ex-pat Scotsman here.I've been looking for a recipe that will remind me of the pies from a Scotland from 40 years ago,and I think I've found it today.
Sounds great, thanks for watching and for taking the time to comment, I do appreciate it.
Thank you for this informative recipe, I am not a Scot and have never heard of a Scotch Pie but I will order some Mutton Mince from my Butcher. and make some as they look really scrummy.
Thank you Mr. Paul, this was very helpful!
You're very welcome.
A real traditional scotch pie..thank you so much for the lesson in making the hot water pastry..and the tip about not putting flour onto the work surface..great video Mr Paul..
My pleasure Jane😊 I'm pleased you enjoyed it.
108+ years of professional experience tells me that I want to try this! Thank you for posting this! With your family making this for so long, have you noticed any change in the quality/results of flour now vs long in the past?
Hello Brad, yes I have, in the past the moisture content of the flour was very hit and miss, so we had to judge the amount of water by eye. These days the moisture content is pretty stable, unless you're out here in Spain where I am, the flour can get a little dry.
Brilliant! Tons of good advice, thank you!
Thankyou Mr Paul my Scottish Boyfriend has been asking me to make these and i finally found you and your recipe so i am going to give it a go...love from Australia
Wonderful, do please let me know the outcome. Thanks for watching
Great video. I look forward to making some. I live in Newcastle Upon Tyne, it’s been years since I found a scotch pie I’ve enjoyed. Time to take matters into my own hands. Thank you for sharing this genuine recipe and method.
Hope you enjoy them, Please di let me know how they go and what you think of my recipe and perhaps a photo if you can, send it via my Facebook page or my website, links are always under my videos. Thanks for watching and taking the time to comment.
I sure will! I had a plan to make some for Friday. Turns out my pie tins have vanished. I do have a muffin tin for large muffins. Could I make mini scotch pies? Would I have to adjust the cook time??
@@mixcrimpcunningham4535 The best way would be to reduce the oven temperature a little but keep the same cooking time.
@@MrPaulsPantry Thank you for the advice.
Love this Mr Paul, just returned from Scotland where I saw so many wonderful pies, I had to bring some home. My son and I just had scotch pie for dinner and thought.... I wonder if I could make these and so, watched your video. Looks easily achieveable, and so I will definately give your recipe a go. Thank you.
Sounds great Rachael, do please let me know how it goes.
I certainly did enjoy the video! It's great to see you and I appreciate your sage advice above all others. I am sad you suffer from arthritis in your hands and hope medical science catches up with it so you will feel relief. There was never a kinder man. Thank you!
Hi Chris. The arthritis is nothing new to me 've had it almost 50 years since I was 28, although one gets used to it, flare-ups from time to time cause a lot of problems. Thanks for watching.
I’ve tried hot water crust pastry half lard half butter, and I’ve tried all lard. You are absolutely right.
absolutely love this, very informative ! cheers to you sir, from Texas, USA.....UNFORTUNATELY, WE HAVE NO BUTCHER SHOPPES HERE, AS Walmart PUT THEM ALL OUT OF BUSINESS....Don't quite know where I shall get the lamb to make these.....
Awesome, I love this pastry and never knew how to make it PROPERLY now i do, thank you for sharing. Take care and stay safe and well 👏👏👏👏👏👍👍👍👍🥰🥰🥰💖💖💖
My pleasure Chris.😊 Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thanks Mr Paul for proper Scott pie without glaze.
You're welcome Catherine, thanks for watching.
Thank you very much, an absolute education
Thank you for a brilliant channel. I came across you as i was fed up listening to politics on tv.
I m a trained cook. Likely ages with you.
Now adays scottish pies have beef in in the butchers and bakers. They are just not the same.
I binge watched you.
Breath of fresh air.
Brilliant.
Hello Sandra, nice to hear from you. I don't know about you but I'm approaching 80 and started my working life in my stepfathers Pork Butchers business, then went on to learn to be a baker, that was way back ion the 1960's. Thank you for you kind comment, it's very much appreciated.
Yes I always remember that distinct mutton flavoured pie from the 70's when walking into town with my dad on Saturday afternoons.
Love watching you, you make the recipes look so much easier to follow, only hard time I have is when I’m converting the measurement to lbs and once’s.
Hi Isabel, invest in a digital scale then you'll have no need to convert the recipe. They're not expensive, I just bought my friend one in LIDL and it was only 7 euros.
@@MrPaulsPantry thanks you, I just ordered one from Amazon, I’m in the USA .
Hi again Isobel,
Thanks for telling me. You'll find your baking will be so much easier and successful when you don't have to convert. By the way, thank you so much for subscribing to my channel. If you have any question you can always contact me at Paul@Mr-Pauls-Pantry.com anytime.
I ken nutin like auld munny likes
Dear Mr Paul, Delighted with your traditional Scotch pie recipe. I loved them when living in Scotland for a while and they were readily available when I lived in northern England too. Not frightfully accessible now I live in rural Oxfordshire. I have attempted recipes I've found, but yours seems far more authentic - particularly for your hot water pastry. All that lard - how lovely! Which leads me to wonder if you have a recipe for that wonderful old fashioned treat, Lardy Cakes? I do hope so!
Hi Rawley, yes I do and it os on my to-do-list when I get round to it.
Excellent recipe. We often put the pie on a roll up here in Scotland lol
Hi, Thanks for your feedback Fred, always good to hear and thank you for watching.
I and the beans as well now that's a fekin roll ken lol ;)
Thank you and I WILL be trying my hand at this!
Wonderful! Jeannie, do please let me know how it goes.
I made six. No1 is being heated for my tea, along with chips and beans. Many Thanks.
I'll be round shortly, no chips for me thanks.
I am going to make these and I need to keep listening …I go back and listen again. Excellent. Thank you v much. Oooh as there are just 2 of us, can I freeze these pls.. before cooking or after or not at all.. thank you.
Thank you and Nice to see you again Mr. Paul, I too suffer with Arthur Itis as i call it, Rheumatoid and Osteo, but hey ho, we have to do our best and 'get on with it' , I would like to see a video of you making your brown sauce and Mushroom sauce if you can manage it, do not worry if you cannot. Keep up your good work, many thanks once again. W.
Dinnie tell Paul try . what's for tea ma. she is fantastic she has her own recipe for jock pies hope it help's
I'm sure she has a recipe for brown sauce . or chippie sauce as we call it ( :
Definitely will be trying these.
I hope you do Robert. Thanks for watching.
The only pie crust that has worked for me was made with a water dough. I’ve lost the recipe, so thanks for this one❤.
Will be doing the pie's when I get back home from holiday x
Hope all is well with you Paul but thanks for your video
Mr Paul, sorry that arthritis is giving you grief. I have Rheuamatoid Arthritis from my jawsto my toes. 😳. I literally feel your pain.
On the baking front, when I seemyou made a new video, my inner chubby girl gets excited and my heart skips a beat!
You’re my favorite content creator!
Thanks for all you do!
Thank you Beth for your kind words, I'm very happy you enjoy my attempts to pass on things I've picked up over many years.
How much flour for the amount of lard and water ?
Those pies look amazing love the video
Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/. Also many thanks for subscribing too.
@@MrPaulsPantry thanks so much for repliying i will definitely go look at some more recipes
Thank you for sharing! I've always loved meat pies, but hated paying the high prices of ones pre made. Now I can have them anytime I want and not just on special occasions!! My Dad was born in Scotland and I always remember having them maybe once a year if I was lucky. This is such a treat. I live in the USA, so not easy to find here. My kids ask me for them all the time now, and they are grown.... :) Mr. Paul, just wanted to let you know that cold water on your video ingredients is mixed up. I was wondering what clod water was and then I figured it out....Lol . Thank you again!!
At last someone who knows what their doing and not complicating things
Thank you Tony for those kind words.
When we drove from Yorkshire to our family home in Perthshire, as soon as we crossed the border I would insist that we pulled over to buy a Scotch pie😋😋
Well said Sir, I'm so fed up with the closet/office chefs .. basically plagerising recipes .. pinch less more of whatever ingredient to serve their own ego.. .. and it's doubtful if they even have made and or were complimented on recipes .. I too was a butcher and savory pie maker..
I killed beasts and fowl, butchered the meat and made pies..
This worked perfect ,my filling was slightly different , but since retiring have become the hunt and fish camp chef in our crowd .. also used the same crust/shells for a slant on chicken pot pie , game pie ..
I left the business long time ago ..so no commercial recipes survived my wandering and soldiering around the world.. your videos and Mike in Aus have me purpose since retiring .. Cheers !
Thanks for your very interesting comment, nice to hear from someone who thinks a little like me. Here's wishing you a very Merry Christmas and a Healthy New Year.
Mouthwatering 😋
Thanks a lot 😊 Have a wonderful Christmas.
cant wait to try it!!
I hope you enjoy them Angelo. Thanks for watching.
Hey look so amazing! Thank you
Glad you like it. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Hi Paul, these look fantastic! I've nailed the crust (easy part) and the filling seasoning, but cannot figure out how to get the traditional TEXTURE of the filling. Would I achieve a less tough texture if using gravy instead of broth? My filling is firm, compact, almost burger-like in it's consistency rather than the loose, moist texture that i'm familiar with from the traditional pies my Scottish grandmother use to bring here to the US from Edinburgh. Thanks again for your vid, it was great!
It doesn't make any difference stock or broth, it's all down to getting the consistency right before t goes in the pie. Also make sure you don't pack the filling down and remember, the meat needs some fat, that also helps keep it moist. Hope this helps. Please get back if you need any more help,
I eat these at the highlamd games every year. Today I've decided to make em myself
Thanks for watching, do le me know how they go please
Hi Mr Paul i just love scotch pies so i,ll be trying this video quality
was funny and in slow motion some times
Hi, yes, my arthritis has been pretty bag recently and concentrating on the recipe one keeps forgetting about the cameras, etc. It's a bit like being a juggler.
Greetings..Do you have a link for the pie tins and what are the mixed herbs please?
Thank you and cheers!
ITS mr keef sorry for spelling kev wembley london be Safe my your god go with you
I am also 3rd generation of pork butchers and totally agree with your full boil pie pastry recipe, and also to note the TV chef’s very rarely have an apron on, preparing and cooking food in outdoor clothing!!! Our environmental food safety officer would not like that! But they get away with this most basic of hygiene rules……..rant over :)
Where do I buy the the baking tins
Paul great video. Gonna give this a go as like many others grew up in Scotland 🏴 but not had a scotch pie in forever. Do you have a video for your home made brown sauce? I can source it here in America 🇺🇸 but it's a 7 hour drive to the grocery store that stocks it.
Hi, I'll have a rummage through my old papers to see if I have one. I personally don't make it as I'm not keen on it.
@@MrPaulsPantry Paul that would be great. I try and keep my food heritage alive with my American family and food is one of the things I miss the most from back home.
GET WELL SOON ❤❤
Thank You so much Jethiya Chai, very nice of you to think of me. I'm slowly getting back to my old (very old) self.
Where did you get the pastry for the lids? Didn't you freeze the rest of it? Did you let a bit sit out in a ball WITH the bases overnight? Thanks!
If you haven't the little pie tins a large muffin tray works quite well
You can also use empty salmon or pineapple ring tins with the top removed.
Of all the Scotch pie videos I've watched, that is the closest I've seen to a true scotch pie
Thank you very much.
TheWacoKid1963 Mr Paul`s pies are probably very good, but if you tune into " What`s for tea"you will find a Scottish lass from Ayrshire in Scotland. And she will show you how she make`s a Scotch Pie.
@@williamgardner2739 Bit late but thanks William I'm going to give the lasses recipe a go when I can get the spices she mentions.
love them peppery
Supurb Mr Paul 👍
Thanks for watching Max and also for taking the time to comment. I really do appreciate that.
I'm just a tad confused about using cold water so it doesn't boil & you lose water, then boiling hard. Surely the water evaporates on a hard boil?
Please Mr Paul, a proper Wigan meat and potato pie. I’d love your take on it.
Hi Jules, I'm not sure what you mean by a PROPER Wigan meat & Potato Pie, whenever I've visited Wigan I had what was a normal M & P pie. Although I never tried one in a sandwich I must admit,
1:13 You tell'em Paul
For the Pastry, could I substitute 187g of "cold water" instead of "clod water"?
Yes if you can find some wherever you are.
It's culd watir ken lol ; )
Thanks very much, it very difficult to buy it in the shop
You are welcome, glad I could help Angela. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Glad to have discovered your channel and see your Scotch pie recipe. I'm definitely going to make those. Supermarket bought ones here in England are often cheap and bland. If I could make one presentational comment. You clearly are very experienced but your repeated criticisms of other well-known bakers seem a little bit petty, mainly just because they use a slightly different technique to you. There is no one Scotch pie recipe and people can judge for themselves which they prefer. Otherwise, very well demonstrated and I've subscribed to your channel.
Hello Sam, thanks for your comments and also for subscribing too. During my 60 years as a baker and pork butcher I've entered many pie and sausage competitions and I know what the judges were looking for. Some of these so called celebrity chefs have never made a pork pies, etc. in their lives until they come on TV and gtry to make out they're the experts.
Aye looks very good 👍
They are drew, although I'm known as the Pie Master from Yorkshire, I do know a thing or two about Scottish Fayre having resided in Glasgow at one point in my life. These Scotch Pies were a great hit in my bakery here in Spain amongst the ex-pats.
Oops not sure my comment went …. Pls can I freeze these …before or after cooking . Apologies if my first comment pops up as well! Great explanation. Thank u
Yes you can freeze them raw or cooked
I serve them with a Demi Glace sauce.. but with what ever you have them they are tasty..
What fat did you add to the minced lamb and how much and was the lamb say 5% fat before addition of extra fat?
Many details differ from professional Scottish bakers methods of making Scotch pies, but I enjoyed the video.
Well Annette, I've been baking these in my bakery both in the UK and here in Spain for 60 years and won several awards with them too. So I must have been doing something right. Thanks for commenting.
I have a question. Since the dough will shrink a bit as it dries, do you leave the base of the pie out to dry but make the lids up when you are filling the pies to bake?
Does this pastry make a nice pie using tinned fruit or a more gravy style meat pie?
It's for savoury pies only
I saw mutton for sale for the first time in 58 years the other day. In a nice farm shop in a motorway services by the Lake District! Of all places! I don’t mean the Lake District, I mean motorway services.
Hi Jules, that's amazing, however, you can usually get Mutton from a Halal butcher as they normally prefer older animals. Thanks for watching and taking the time to comment, always good to hear from you,
Hope you feeling better. Arthritis is a pain xx i know too well. Can you tell me what to do about bottom layer of apple pie. Never seems to cook enough xx thankyou
Two reasons, not baking long enough or filling too wet.
These look great, what size tins should I use?
Hi, you can use any tin you wish, the one I used was about 3 inches across.
@@MrPaulsPantry happy new year!
Looks good. What did you add as 'fat' to the minced lamb?
Hi Phil, as you know my stepfather had 5 pork butchers shops and that's where I started my working life, all my life I always save any dripping from roast and also trimmings of fat from any joints of meat. I had some mutton fat in the freezer which I used. Your butcher will always give or sell you a bit of fat.
would like to know the exact dish you use dish
Hi Dave, the tins I used in the video are Pork Pie tins from may bakery. But you can buy small springform tins which work a treat. Thanks for watching,
What fat percentage of lamb/mutton mince do you use? 5, 10, 15, 20%? Also do you dry the pastry covered at room temperature or in the fridge?
I wish these were available in the south of England. I've not had one in years.
Hi Crispman 777,
We always aimed for a 10% fat content in the bakery and we always left our cases uncovered in a cooling rack ( the type of rack we used to cool baked goods on) in the shop not in the fridge. I hope this helps but if you have any further questions, do please get back to me.
@@MrPaulsPantry Fantastic! That's everything I needed, thank you. I'm very excited to try these again for the first time in 15 years or so! My Mum always used to buy these on our trips up to Glasgow to visit my granddad back in the late 90's/early 2000's. It's probably one of my earliest memories of a "novel" food item (coming from the south). That and Square (Lorne) Sausage.
I'd be interested in knowing what you think about others' interpretations of these. Many seem to boil the mince beforehand. Your method seems far more efficient I must say.
@@Crispman_777 Pre cooking the meat gives a complete different taste, it's the same when making a Cornish pasty. By the way high on my to-do-list is making Lorne Sausage, watch this space.
A question, Mr Paul... Are you using raw lamb mince as the filling? You say the mince you sourced is very lean, hence the addition of some fat, but here in the Netherlands (where at last I've found a source for lamb mince), it's young lamb and very fatty. To use it raw in the recipe would, I think, make it excessively fatty, to the degree that any pies would be dripping in excess grease. Is it practical or possible to use cooked/rendered lamb mince to achieve a decent Scotch pie? If so, how best to do that? Thanks...
Oh, Lord. In searching through your RUclips channel for even more great baking inspiration, I saw your most recent posts and the sad news that came with the most recent. I wanted to reach out because of your approachability, your easy, relaxed ways, and your obvious expertise. I didn't know that you had passed. But here then is a wonderful and lasting legacy - you educated, and will continue to educate, inform and entertain for as long as your videos remain. I am full of admiration and respect for the wealth of knowledge and the passion you gave - and, through your videos, still give. Thank you. May you rest peacefully for ever more.
Did you use a pie press for moulding and not show us ?
Hi Stephen, no, all my comercial equipment was sold off when I retired.
Oooh can you post the recipe for your brown sauce please