Instagram Sensation Scrimpty Scottie Mince Pie Recipe

Ingredients

• 2 rolls ready-made shortcrust pastry
• 2 tins Grants mince & onions
• 500–600g baby potatoes, halved if large
• 1 egg, beaten (for egg wash)
• Vegetables of your choice, to serve

Method

1. Prepare the oven & pastry
   Preheat your oven to 180°C (160°C fan).
   Remove one roll of pastry from the fridge and let it sit at room temperature for 10–15 minutes—this makes it easier to handle.
2. Cook the potatoes
   Bring a pan of salted water to the boil and add the baby potatoes.
   Parboil for 8–10 minutes until just tender, then drain and set aside.
3. Line and blind bake the base
   Unroll the pastry and use it to line a pie dish, pressing it gently into the edges.
   Prick the base with a fork, line with baking paper, and add baking beans (or rice).
   Blind bake for 10 minutes, then remove the paper and bake for another 5 minutes to prevent a soggy base.
4. Assemble the filling
   Spoon in one tin of mince & onions, spreading it evenly.
   Add the parboiled potatoes on top, then pour over the second tin, ensuring everything is well distributed.
5. Add the lid
   Roll out the second pastry and place it over the pie.
   Trim and press the edges together to seal (use a fork or crimp for a decorative edge).
   Cut a small slit in the centre to let steam escape.
6. Finish and bake
   Brush the top with beaten egg for a golden finish.
   Bake for 35–45 minutes, until the pastry is crisp and golden brown.
7. Serve
   Let the pie rest for 5–10 minutes before serving.
   Serve with your favourite vegetables (peas, carrots, or greens work especially well).

Optional Tips (for extra flavour)

• Add a pinch of black pepper or Worcestershire sauce to the filling
• Mix in a small handful of grated cheese for richness
• Sprinkle a little flour on the potatoes before adding to help thicken the filling