Scottish hand pies

Here’s a  recipe for Scottish Hand Pies—sometimes called “Clootie Pies” or just savory meat pies, depending on the filling. These hand pies are traditionally hearty, portable, and packed with delicious meat and vegetables inside a buttery crust.

Scottish Hand Pies Recipe

Ingredients

For the Pastry:

• 350g (about 2 ¾ cups) all-purpose flour

• 150g (about ⅔ cup) cold unsalted butter, cubed

• 1 tsp salt

• 1 tsp baking powder

• 150ml (about ⅔ cup) cold water (you may need a little more or less)

• 1 egg, beaten (for egg wash)

For the Filling:

• 300g (about 10 oz) minced beef or lamb (traditional choice)

• 1 small onion, finely chopped

• 1 carrot, finely diced

• 1 small potato, finely diced (optional)

• 1 garlic clove, minced

• 1 tsp dried thyme or mixed herbs

• Salt and pepper to taste

• 1 tbsp vegetable oil or butter for frying

• 2 tbsp beef stock or water

• Optional: a splash of Worcestershire sauce or a pinch of nutmeg for extra flavor

Instructions

1. Make the Pastry:

1. In a large bowl, mix the flour, salt, and baking powder.

2. Rub the cold butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

3. Slowly add the cold water, mixing with a knife or your hand, until the dough just comes together. Avoid overworking it.

4. Shape the dough into a ball, wrap it in cling film, and chill in the fridge for at least 30 minutes.

2. Prepare the Filling:

1. Heat the oil or butter in a frying pan over medium heat.

2. Add the chopped onion, carrot, and garlic; cook gently until soft (about 5 minutes).

3. Add the minced meat and cook until browned.

4. Stir in the diced potato (if using), thyme, salt, pepper, and any optional seasonings.

5. Pour in the beef stock and simmer gently for about 10 minutes until the mixture is thickened and the potatoes are tender.

6. Remove from heat and let cool.

3. Assemble the Hand Pies:

1. Preheat your oven to 200°C (390°F) or 180°C (350°F) fan oven.

2. Roll out the pastry on a lightly floured surface to about 3mm (⅛ inch) thickness.

3. Cut the pastry into circles or rectangles roughly 12-15 cm (5-6 inches) in diameter.

4. Place a generous spoonful of the cooled filling onto one half of each pastry piece, leaving a small border.

5. Brush the edges with water or beaten egg, then fold over the pastry to seal, pressing the edges with a fork to crimp.

6. Place the pies on a baking tray lined with parchment paper.

7. Brush the tops with beaten egg for a golden finish.

8. Use a small knife to prick a couple of holes in the top of each pie to allow steam to escape.

4. Bake:

• Bake the hand pies for 20-25 minutes or until golden brown and cooked through.

5. Serve:

• These Scottish hand pies are great warm or cold.

• Serve with a side of mushy peas, gravy, or a fresh salad.

Tips:

• You can customize the filling with other veggies or even add some diced turnip or swede for an authentic Scottish touch.

• If you want a richer crust, you can add a splash of vinegar or an egg yolk to the pastry dough.

• These pies freeze well either before or after baking.