Ingredients

For 12 Standard Shells Or 22 Small Shells Or 6 Standard Shells and 12 Small Shells

750g your choice of meat cut (Mutton, Lamb, Pork, Beef, Turkey, and Chicken)

250ml water

1 pack of our special gravy mix

1lb puff pastry rolled and cut for lids to suit

A rolling pin

Flour for dusting

Pastry cutters (85-90mm for standard shells, 65-70mm for small shells)

Method

1. Choose your filling, any lean cut is good –and take off any fat or gristle (Yuk!)

2. Cut into cubes of approximately 2- 3cm.

3. Place the cubes in a small, deep pot and cover with 200ml of water

4. Bring to the boil and simmer, covered for 1 – 1 ½ hours, until the meat is tender (chicken and turkey may take less time, so keep an eye on it!)

(Now is a good time to heat up your oven to 180 Degrees Celsius, 360 Degrees Fahrenheit, Gas Mark 4-5)

5. To make up the gravy – empty your pack of Special Gravy Mix into a container and add 50 ml of cold water. Stir well until there are no lumps and the mix is smooth.

6. Pour the gravy into the pot, stirring all the time – the mix should thicken as you pour. Make sure you stir thoroughly to disperse the gravy evenly.

7. Take the pot off the heat, the filling is now ready.

8. Fill each shell with the same amount, using up all the filling.

9. Roll out the puff pastry to about 3mm thick, cut out the lids and place on top of the filling.

10. Lightly brush the lids with milk or egg – this will give them a lovely shiny golden finish when they are baked.

11. Place the pies on a baking tray, ensuring that the pies are not touching each other and then place them in the oven on the middle shelf.

12. Cook for 15 minutes (by now, the glorious aroma of baking pies should be filling your kitchen!), turn the tray round and cook for another 15 mins.

You will know the pies are ready when the lids and the bases are golden brown. The filling will be bubbling hot. The smell will be irresistible – enjoy!!

Our satisfied customers

  • Well, I made some wonderful scotch meat pies!! As you said "they filled the house with the aroma". I could have eaten several if I had room in my stomach for more. My memory came back to me when I tasted the crust - yummy!! I served them with peas and mashed potatoes and my husband gulped it down so fast I didn't see how he could taste anything. But he really loved the pies as he doesn't ever get them. We are going to make some more this weekend...thanks again and congratulations on a great idea!! Mrs D McLaughlan, Chatsworth, California Mrs D McLaughlan, Chatsworth, California
  • We had a great day on Sunday...The pies were a real success - a complete sell out and lots of interest. Have given details to lots of people and hope that might lead to some orders! Mrs J Laing, Glenrothes
  • Hi all a massive thank you for the DIY pie pack Mrs Pete bought from you as part of my birthday present. I consider myself to be a reasonable cook and love nothing more than cooking for my family and seeing the pleasure it gives them. For many, many years I have attempted to make the perfect savoury pie but failed on the pastry side. We love a good helping of filling and a thin case but I just could not get it right. After nearly half a century of trying you have been my pie saviours, after coming very close to giving up (something I never like doing). Thank you once again for this brilliant product keep up the excellent work, the whole of the Pete family loves them. May your pies always be r squared. Forgive the pun. Yours piefully. Mr P Jackson, Lancs
  • I loved your scotch pie kits - they make a great pie. Mrs F Diggory, Shropshire
  • Thanks diy, they were great tasting pies all the way doon Devon. Mr J Silvestro, Devon