- In Airfryer

Prep Time1

Cook Time30

Total Time1 30

Equipment

Air Fryer
Rameskin or mini springform cake tins
Rolling pin
Small pot or pan
Large bowl

Ingredients

Pastry

2 cups Plain flour
½ cup Lard
½ cup Water

Filling

300 g Minced lamb
1 small Onion
1 tsp Mixed herbs
½ tsp Mace
4 tbsp beef stock, lamb stock, or lamb gravy
Salt as per taste
Pepper as per taste

Instructions

Preparing the Pie Tins or Molds
Begin by greasing the pie tins or molds you will be using to shape the pies. It is better to use non-stick utensils so the pies easily release from molds without sticking.
Preparing the Pastry Dough
Next, create a well in the middle of the flour in a mixing bowl. Cut the lard into small pieces and place them in a small pot of hot water. Ensure that the lard is just covered by the water.
Heat the mixture over low heat, stirring continuously until the lard melts into the water. Be cautious not to let it boil. Once melted, pour the lard and water mixture into the well in the flour.
Mix everything together using a wooden spoon until a dough forms. Now, take the dough out of the bowl, place it on a floured surface and knead it briefly. The hot water pastry becomes difficult to manage once it cools, so work swiftly.
Note: Lard isn’t the most appealing ingredient, but it’s essential for making hot water pastry. However, If you prefer a vegetarian option, you can substitute with a mix of butter and vegetable shortening. For a vegan version of Scotch pie pastry, stick to vegetable shortening exclusively
Shape the Pastry
Split the pastry into 4 equal sections, reserving a small amount from each portion for the pie lids. The reserve amount will vary roughly between a quarter to a third, depending on your pie size. Roll out each pastry portion to approximately 5 mm thickness.
Carefully place the rolled-out pastry into the pie tins. Now using your fingers gently press the pastry into the tins, ensuring it covers the sides evenly and smoothing out the top against the edge of the pie tins or container.
Roll out the pie lids and place them on a cling film on a tray. Refrigerate all the pastry to firm it up. You can prepare the cases ahead and store them in the fridge.
Prepare the Fillings
Take out one small onion, chop it and saute it in a pan until translucent. Add mace and mixed herbs to the pan, if desired. Next, transfer the cooked onion mixture to a bowl and add a minimum amount of stock or gravy.
Allow it to cool. Afterward, add the onion mixture to the minced lamb and mix it thoroughly. Adjust the amount of stock or gravy if needed, ensuring the filling is not too wet to avoid leakage during cooking.
Filling and Assembling the Pies
Divide the filling mixture into balls and place them in the pie tins. Press down gently to spread the mixture evenly, filling the pie cases to about ¾ full. Afterward, place the rolled-out pie lids on top of the filled pie casings, leaving about a 1cm gap from the top.
Smooth the edges of the lids into the sides of the pies to seal them together. Cut a small hole, about a cm in size, in the top of each pie to allow air to escape during baking.
Cook the Scotch Pie
Place the pie tin in the air fryer and cook them at 350°F (170°C) for about 25-30 minutes. Check the pies at around 20-25 minutes to see if the pastry has turned a light golden-brown color. Once done remove them from the air fryer and let them cool slightly before serving.
Note: Keep in mind that the timings may vary due to the difference in the air fryer model, so it's essential to monitor the pies periodically during cooking to ensure they reach the desired level of doneness.