A Scottish Institution
The scotch pie is an institution in Scotland and has been around for so long that its origins have been lost in the mists of time. There are reports of a variation of the scotch pie being made in Scotland some 500 years ago.
A convenience food, the scotch pie can easily be eaten one-handed and we like to view it as the Scottish version of a hot sandwich. It is traditional, delicious Scottish fayre.
It is known that the traditional filling for the scotch pie was highly spiced mutton.
Mutton was used as it was plentiful and cheap, being from older animals it was tough, but when minced this toughness was not important. A mutton filled pie also tends to taste sweeter than a beef-filled pie.
Working men ate scotch pies as they were a cheap form of nutrition during the working day. Nowadays, beef is found as a filling more often than lamb or mutton. This could be due to the convenient and ready supply of beef in Scotland.
There are thousands of scotch pies eaten all over Scotland every day. Every manufacturer has their own method and blend of seasoning. These methods and seasonings are closely guarded secrets!
Every Saturday, the scotch pie is served at many football (soccer) grounds, usually accompanied with a hot drink – the convenience of having a one-handed meal. Although, if the pies aren’t of a good standard, they can be used as missiles and the evidence can be seen after the match ends!
We think the scotch pie has come a long way from its humble beginnings, with many recipes available to try.
They really are the ultimate convenience food as they are so versatile – they can be filled with any recipe, including left-overs and you can be assured of one thing – they will taste great!