Day 337: The recipe is not mine, but it is so delicious that I will give a shout out to John Kirkwood, "a retired cook from the northeast of England in the UK," as he says in the introduction to his YouTube videos, and if you like Scotch Pies, his method couldn't be simpler. I tend to avoid cooking if it involves more than one pan and five minutes of prep time, and I can assure you that weighing the ingredients takes longer than making them. Admittedly, rolling out the crusts and assembling the four pies (three shown here) requires about fifteen minutes, but both the filling and the hot-water pastry can be made a day ahead. The traditional filling is lamb and onion and is what I used for mine, but that could easily be changed up to suit American tastes by using burger or even chicken chunks and mixed veg. Top off your Scotch pie with a bit of simple cornstarch gravy made from stock, and this one is a hands-down win!
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