This article needs additional citations for
verification. (November 2012) |
Alternative names | Mutton pie, shell pie, mince pie, football pie |
---|---|
Type | Meat pie |
Place of origin | Scotland |
Serving temperature | Hot or cold |
Main ingredients | Mutton or other meat, hot water crust pastry |
A Scotch pie is a small, double-crust meat pie, traditionally filled with minced mutton (whereby also called a mutton pie) but now generally beef, sometimes lamb. [1] [2] It may also be known as a shell pie to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie (potato) pie, and so forth.
The Scotch pie originated in Scotland, [3] but can be found in other parts of the United Kingdom and abroad.[ citation needed]
They are often sold alongside other types of hot food in football grounds, traditionally accompanied by a drink of Bovril, resulting in the occasional reference to football pies.
The traditional filling of mutton is often highly spiced with black pepper and other ingredients and is placed inside a shell of hot water crust pastry. It is baked in a round, straight-sided tin, about 8 cm in diameter and 4 cm high, and the top "crust" (which is soft) is placed about 1 cm lower than the rim to make a space for adding accompaniments such as mashed potatoes, baked beans, brown sauce, gravy or an egg.
Scotch pies are often served hot by take-away restaurants and bakeries and at outdoor events. The hard crust of the pie enables it to be eaten by hand with no wrapping. Typically there is a round hole of about 7.5mm in the centre of the top crust.
Every year, since 1999, Scottish Bakers, [4] a trade association, hold the World Championship Scotch Pie Awards. [5] The winner of the Scotch pie section of the competition is judged to be the World Champion.
This article needs additional citations for
verification. (November 2012) |
Alternative names | Mutton pie, shell pie, mince pie, football pie |
---|---|
Type | Meat pie |
Place of origin | Scotland |
Serving temperature | Hot or cold |
Main ingredients | Mutton or other meat, hot water crust pastry |
A Scotch pie is a small, double-crust meat pie, traditionally filled with minced mutton (whereby also called a mutton pie) but now generally beef, sometimes lamb. [1] [2] It may also be known as a shell pie to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie (potato) pie, and so forth.
The Scotch pie originated in Scotland, [3] but can be found in other parts of the United Kingdom and abroad.[ citation needed]
They are often sold alongside other types of hot food in football grounds, traditionally accompanied by a drink of Bovril, resulting in the occasional reference to football pies.
The traditional filling of mutton is often highly spiced with black pepper and other ingredients and is placed inside a shell of hot water crust pastry. It is baked in a round, straight-sided tin, about 8 cm in diameter and 4 cm high, and the top "crust" (which is soft) is placed about 1 cm lower than the rim to make a space for adding accompaniments such as mashed potatoes, baked beans, brown sauce, gravy or an egg.
Scotch pies are often served hot by take-away restaurants and bakeries and at outdoor events. The hard crust of the pie enables it to be eaten by hand with no wrapping. Typically there is a round hole of about 7.5mm in the centre of the top crust.
Every year, since 1999, Scottish Bakers, [4] a trade association, hold the World Championship Scotch Pie Awards. [5] The winner of the Scotch pie section of the competition is judged to be the World Champion.