Scotch pies are very popular at football matches in Scotland, and in chippies too. They have a recess in the top where you can conveniently hold some gravy or beans. Traditionally, the filling of a Scotch Pie is mutton or lamb, but beef is sometimes used. The pastry is very thin and crispy and soaks up the fat from the meat as it cooks. Scotch pies are wonderful things, but not the easiest pies to make. One factor people talk about in making great Scotch Pies is letting the pastry cases rest in the fridge for up to 3 days. In this video I test different resting times for the pastry cases.

The written recipe is here: https://keefcooks.com/scotch-pie-mutton-lamb-recipe

CHAPTERS
00:00 Intro
1:45 Make Hot Water Pastry
3:02 Bell's Scotch Pie Taste Test
5:17 Make the Pastry Shells
7:22 Make the Meat Filling
9:04 Assemble Some Scotch Pies
11:00 Bake First Batch of Pies
11:32 Taste Test #1
13:04 Second Batch of Scotch Pies
15:10 Taste Test #2
16:23 Third Batch of Scotch Pies
18:15 Taste Test #3

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