Scotch Pie appears as a signature dish in 2 United Kingdom cities. See each city's local variant and where to eat it.
Scotch pie · Edinburgh
Hot-water-crust pastry case filled with seasoned minced mutton or lamb, served from a bakery counter or a football-ground kiosk. Edinburgh's commuter lunch since the late 1800s.
The mutton pie was the working-man's lunch of nineteenth-century Edinburgh, made cheap by the offcuts and the hot-water-crust pastry that holds shape without a tin. The double-crust round, eight centimetres across, became the Scottish standard through the early 1900s and survived as the football-ground default into the present. The World Scotch Pie Championships have run since 1999; Edinburgh bakeries place reliably each year. The Royal Mile bakeries still sell them by the tray-load to office-lunch trade.
Where to eat in Edinburgh:
- Howies
- The Scran and Scallie
- Oink
- The Dome
- Edinburgh Larder Bakehouse
Scotch pie · Glasgow
The Scotch pie is a small, straight-sided double-crust case of hot-water pastry filled with spiced mutton or beef, eaten hot from bakeries and football grounds. It is Glasgow's hand-held lunch.
The Scotch pie, a small double-crust case of hot-water pastry filled with spiced minced mutton, dates back centuries and was once sold by bakers on every Scottish high street. Its straight sides made it easy to carry, and it became the classic food of football terraces. Glasgow bakeries and old cafes still turn them out hot, eaten by hand, sometimes topped with a spoon of beans or brown sauce.
Where to eat in Glasgow:
- University Cafe