Scotch pie: Difference between revisions
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[[Image:Scotch_pie_disection.jpg|thumb|200px|The same pie, partially eaten]] |
[[Image:Scotch_pie_disection.jpg|thumb|200px|The same pie, partially eaten]] |
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A '''Scotch pie''' is a small, double-crust [[meat pie]] filled with minced [[mutton]] or other meat. It may also be known as a '''shell pie''' or a '''mince pie''' (although the latter term [[Mince pie|is ambiguous]]) to differentiate it from other varieties of [[savoury pie]], such as the steak pie, steak-and-kidney pie, steak-and-tattie (potato) pie, and so forth. The Scotch pie is believed to originate in [[Scotland]], where it is often known simply as a '''pie''' but can be found in other parts of the [[United Kingdom]]. They are often sold alongside other types of hot food in [[association football|football]] grounds, traditionally accompanied by a drink of [[Bovril]], resulting in the occasional reference to '''football pies'''. |
A '''Scotch pie''' is a small, double-crust [[meat pie]] filled with minced and shit[[mutton]] or other meat. It may also be known as a '''shell pie''' or a '''mince pie''' (although the latter term [[Mince pie|is ambiguous]]) to differentiate it from other varieties of [[savoury pie]], such as the steak pie, steak-and-kidney pie, steak-and-tattie (potato) pie, and so forth. The Scotch pie is believed to originate in [[Scotland]], where it is often known simply as a '''pie''' but can be found in other parts of the [[United Kingdom]]. They are often sold alongside other types of hot food in [[association football|football]] grounds, traditionally accompanied by a drink of [[Bovril]], resulting in the occasional reference to '''football pies'''. |
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The traditional filling of [[mutton]] is often highly spiced with [[black pepper|pepper]] and other ingredients and is found within a crust of thin, stiff pastry. An individual piemaker's precise recipe, including the types and quantities of spice used, is usually kept a close secret, for fear of imitations. It is baked in a round, straight-sided tin, about 8 cm in diameter and 4 cm high, and the top crust is placed about 1 cm lower than the rim to make a space for adding accompaniments such as mashed [[potato]]es, [[baked beans]], [[brown sauce]] or [[gravy]]. |
The traditional filling of [[mutton]] is often highly spiced with [[black pepper|pepper]] and other ingredients and is found within a crust of thin, stiff pastry. An individual piemaker's precise recipe, including the types and quantities of spice used, is usually kept a close secret, for fear of imitations. It is baked in a round, straight-sided tin, about 8 cm in diameter and 4 cm high, and the top crust is placed about 1 cm lower than the rim to make a space for adding accompaniments such as mashed [[potato]]es, [[baked beans]], [[brown sauce]] or [[gravy]]. |
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Revision as of 16:55, 17 October 2008
A Scotch pie is a small, double-crust meat pie filled with minced and shitmutton or other meat. It may also be known as a shell pie or a mince pie (although the latter term is ambiguous) to differentiate it from other varieties of savoury pie, such as the steak pie, steak-and-kidney pie, steak-and-tattie (potato) pie, and so forth. The Scotch pie is believed to originate in Scotland, where it is often known simply as a pie but can be found in other parts of the United Kingdom. They are often sold alongside other types of hot food in football grounds, traditionally accompanied by a drink of Bovril, resulting in the occasional reference to football pies.
The traditional filling of mutton is often highly spiced with pepper and other ingredients and is found within a crust of thin, stiff pastry. An individual piemaker's precise recipe, including the types and quantities of spice used, is usually kept a close secret, for fear of imitations. It is baked in a round, straight-sided tin, about 8 cm in diameter and 4 cm high, and the top crust is placed about 1 cm lower than the rim to make a space for adding accompaniments such as mashed potatoes, baked beans, brown sauce or gravy.
Scotch pies are often served hot by take-away restaurants and bakeries, and at outdoor events. The hard crust of the pie enables it to be eaten by hand with no wrapping, but increasingly they are cooked and served in a foil tin. When sold in chip shops, the pie is often deep fried.
Every year, the Scotch Pie Club holds the World Scotch Pie Championship. Butchers and bakers enter their pies into this competition, and the maker of the pie judged tastiest by a panel of judges is awarded the title of World Scotch Pie Champion.
See also
References
- "Aiming high for the best Scotch pie". BBC News Online. November 18, 2004.
- "World Scotch Pie champion named". BBC News Online. November 30, 2004.
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