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.

5 editor picks for Scotch pie in Edinburgh, ranked by editorial score. All Edinburgh signature dishes · Scotch pie across every city.