Authentic Grilled Scotch Pie with Caramelized Onions | Arteflame Recipe

Introduction

There is something undeniably primal and comforting about biting into a traditional Scotch pie. Originating as the quintessential working-class fuel and a staple at Scottish football matches, these double-minced lamb pies are famous for their sturdy, crisp hot water crust and peppery, savory filling. When you take this classic recipe out of the oven and onto the Arteflame grill, you elevate a humble snack into a gourmet outdoor dining experience. The Arteflame’s unique flat-top plancha provides the consistent, high heat necessary to caramelize onions to sweet perfection, while the indirect heat zones act as an amazing outdoor oven to bake the pastry to a golden crunch.

In this recipe, we honor the traditional method of using a hot water crust—essential for holding the rich meat juices inside—while utilizing the wood-fired flavor profile of the grill to enhance the caramelized onion topping. Whether you are hosting a game day gathering or simply craving a taste of the Highlands, this grilled Scotch pie recipe delivers an authentic flavor with a sophisticated, smoky edge that only the Arteflame can provide.

Ingredients

For the Hot Water Crust Pastry

• 450g (1 lb) Plain flour
• 100g (3.5 oz) Strong white flour
• 200g (7 oz) Lard (essential for authenticity and texture)
• 200ml Water
• 1 tsp Salt

For the Meat Filling

• 500g (1.1 lbs) Double minced lamb (ask your butcher to mince it twice for a finer texture)
• 1/2 tsp Ground mace (the signature spice of a Scotch pie)
• 1/2 tsp Ground nutmeg
• 1 tsp White pepper
• 1/2 tsp Salt
• 4 tbsp Lamb stock or rich beef stock

For the Caramelized Onions

• 3 Large yellow onions, thinly sliced
• 50g Butter
• 1 tbsp Brown sugar
• 1 tbsp Balsamic vinegar
• Fresh thyme sprigs

Instructions

Step 1: Prepare the Hot Water Crust

1. In a large mixing bowl, combine the plain flour, strong flour, and salt. Make a well in the center.
2. In a saucepan, heat the lard and water together until the lard has melted and the mixture brings to a rolling boil.
3. Immediately pour the boiling liquid into the flour mixture. Beat vigorously with a wooden spoon until the dough comes together.
4. Turn the dough out onto a floured surface and knead briefly until smooth. You must work while the dough is warm; if it cools, it becomes brittle and difficult to shape.

Step 2: Shape the Pie Cases

1. Divide the warm dough into 4-6 portions (depending on pie size), saving about a quarter of the dough to make the lids later.
2. Take a ball of dough and flatten it slightly. Place a jar or a pie dolly (a cylindrical mold) in the center and work the dough up the sides to create a straight-sided cup shape. Ensure there are no cracks or holes.
3. Remove the mold carefully and let the cases cool and harden slightly while you prepare the filling.

Step 3: Prepare the Filling

1. In a bowl, mix the double minced lamb with the mace, nutmeg, salt, and white pepper. Use your hands to ensure the spices are evenly distributed.
2. Pack the raw meat mixture firmly into the pastry cases. The meat will shrink slightly during cooking, so pack it reasonably tight.
3. Pour a tablespoon of stock over the meat in each pie to ensure a moist interior.
4. Roll out the remaining dough for lids. Place lids on top, wet the edges, and pinch firmly to seal. Poke a small hole in the center of each lid to let steam escape.

Step 4: Grill the Onions and Bake the Pies

1. Fire up your Arteflame grill. You want to establish a bed of hot embers.
2. Brush the tops of the pies with a little beaten egg or milk for a golden glaze.
3. Place the pies on a cast-iron skillet or a baking sheet. Place this on the flat cooktop in a cooler zone (outer edge) and cover with a basting dome or a metal bowl to create an oven effect. Bake for 35-45 minutes until the pastry is golden and crisp.
4. While the pies bake, melt the butter on a medium-heat section of the plancha. Add the sliced onions.
5. Grill the onions, turning frequently, until they soften and turn golden brown. Add the brown sugar, balsamic vinegar, and thyme. Continue to cook until they are sticky and caramelized.
6. Serve the pies hot, topped with a generous mound of the wood-fired caramelized onions.

Tips

Working with hot water crust pastry requires speed and confidence. The defining characteristic of this dough is its structural integrity, which allows the pie to stand up without a tin, but this structure relies on the lard setting as it cools. Keep your dough covered with a warm bowl or cloth if you are working in batches to prevent it from seizing up. If you find the dough cracking as you mold it, you can patch it with a little warm water and extra dough, but try to keep the walls even to ensure the lamb cooks uniformly inside.

When using the Arteflame as an oven, temperature management is key. You don't want the bottom of the pies to burn before the meat inside is cooked. Using a cast-iron skillet raised slightly off the direct surface (perhaps on a wire rack or low trivet on the plancha) can help diffuse the heat. Alternatively, rotate the skillet frequently to ensure the heat from the center fire doesn't scorch one side of the pastry.

Variations

While the traditional Scotch pie is strictly lamb-based, the beauty of home cooking on the Arteflame is the ability to experiment. You can alter the flavor profile to suit your palate or use local ingredients available to you. Here are a few ways to twist this classic recipe:

• The Shepherd's Pie Twist: Top the meat filling with a layer of mashed potato before adding the pastry lid, or pipe mashed potato on top of the baked pie instead of using a pastry lid.
• Beef & Ale: Substitute the lamb for minced beef and add a splash of dark Scottish ale to the filling mixture for a richer, maltier flavor.
• Venison Pie: For a true Highland experience, use minced venison mixed with a little pork fat (to prevent dryness) and add crushed juniper berries to the spice mix.
• Cheesy Crust: Add 50g of grated sharp cheddar cheese into the flour mixture when making the pastry for a savory, cheesy crust.
• Spicy Kick: Add a teaspoon of cayenne pepper or finely diced fresh chili to the lamb mixture to cut through the richness of the fat.

Best Pairings

A Scotch pie is a hearty meal on its own, but the right sides can turn it into a feast. Since the pie is rich and fatty, acidic or starchy sides work best to balance the palate. The caramelized onions provide sweetness, so look for savory or salty accompaniments to round out the plate.

• Baked Beans: A classic British pairing; the tomato sauce cuts through the pastry's richness.
• Thick-Cut Chips: Cooked on the Arteflame plancha alongside the onions for a full wood-fired meal.
• Mushy Peas: Another traditional side that adds a creamy texture and earthy flavor.
• Gravy or Bovril: A hot mug of beef tea (Bovril) or a rich onion gravy poured over the pie is the traditional stadium way to eat this.
• Scottish Ale: A heavy, malty Scottish ale or a smoky Islay whisky makes for the perfect beverage pairing.

Conclusion

Recreating the Scottish Grilled Scotch Pie on the Arteflame is more than just cooking a recipe; it is about embracing a culinary tradition that champions simple, high-quality ingredients. The combination of the peppery, tender lamb encased in a crunchy hot water crust, contrasted with the sweet, smoky caramelized onions from the grill, creates a symphony of textures and flavors that is impossible to resist.

This dish is robust enough to serve as a main course for a hungry crowd yet portable enough for a casual backyard gathering. By utilizing the versatility of the Arteflame, you achieve a depth of flavor in the onions and a perfect bake on the pastry that a standard indoor oven simply cannot match. Give this recipe a try, and transport your taste buds straight to the heart of Scotland.