Scotch Pies (the king of pies)

Is it just me, or is it like Winnie the Pooh teaching us to cook? It’s legendary 🤩

As an American I really appreciate how he clarifies certain things like chips are fries and that he gives both the metric and imperial measurements

I wasn't expecting to stumble upon Scotish Winnie the Pooh making meat pies, but I have to say you have my interest.

Mother was from Sunderland though we lived abroad we would always go “Home” every 2-3 years. Your accent reminds of all the wonderful, friendly people there. All the best to you.

I haven’t baked in years but my neighbor is British and keeps casually mentioning these amazing pies. Her arthritis prevents her from making them so I thought I’d surprise her with some. You have the most incredible way about sharing your amazing talents without sounding arrogant or patronizing your audience. I think I’ll make extra for myself. Thank you, John.

This guy is a great narrater. Love his style. Uses classic cooking methods too. Knows what he is doing. Very methodical and informative

Tip for separating fat from stock without having to spoon it out. Pour it all into a watertight jar or container and turn it upside down in the fridge until the fat solidifies. Then turn it right side up again and the broth can be poured freely without taking along the fat, and you can save or dispose of the fat as you like.

I'm 54 now, my Nanna showed me how to make these at 7yrs old, from the age of 13, she and I were making them together as they went into the mens lunch packs. We'd make the pastry on a Saturday, make the pies on a Sunday, for my dad and 6 brothers,, 45 pies!! I know 7 x 5 is 35, but we all liked them lol. I still make them to this day, exactly the same as she taught me. I'm currently teaching my 7ry old granddaughter the same method. It was so lovely to stumble on your video :) xx

I'm married to a Scott's Lass. All my attempts till now just got a "Nope that's not it". Presented a pie made to your recipe and it was just like in the film When Harry Met Sally. "YES YES YES"

Thank you John for this. You have brought back an amazing memory. When my (Scottish) Grandma had to go into surgery back when I was in University, she made enough Scots meat pies for my Grandpa to cover her stay in the hospital. He burns water. She left him clear written instructions on how to warm them up. Well one afternoon, he called me and asked me to come over and watch the hockey game (we live in Canada) and said that my Uncle Sandy was coming too. Long story short, Sandy, Poppa and I ate all of the pies in one evening and Sandy and I had to take him out for supper for the next week LOL.

There was a store that sold Scotch pies near us when I was a kid. I so love Scotch pies!

I just love to listen to this gentleman talk. So soothing, who would have thought that a cooking video could be soothing?

I made this last week. I said I would. It was by far the best crust I ever made. Some “chef” said to just use store bought pie crust bcs it’s easier and the results are the same. Pfft~The tip you gave of putting it on the bottom rack was a winner too. Thanks !

I don't know why this channel or video was recommend to me, but I'm glad YT algorithm did its job today! I haven't had a scotch pie since my uni days in Sheffield circa early '00. Scotch pies, buttery mash, mixed steamed veg and a bottle of cheap red 🤤; just to feel a little fancy. Thanks for bringing back some lovely memories, pal! 👍🏾

My Scottish father in law a butcher (rest his soul )taught me how to make these in the 8o's He added Ground Corriander to the meat - so delicious- I Love your channel. Now im off to make meat pies 🥧 ❤

My Scottish family makes minced beef and onion filling, thickened with old fashioned rolled oats, ground or toasted, with an equal volume of ACP vinegar, that is repeatedly simmered until a light crust is formed on the bottom of our cast iron pan, then scraped from the bottom of the pan and covered with water again, until the oatmeal is the same color as the meat, three or four times until ready for final additions of salt, pepper and beef flavorings. I use 2 ounces of oatmeal to 2 ounces of vinegar for a pound or half kilo of 10% fat ground sirloin. Kids and adults love the hearty taste with mashed potatoes and mashed (sweeds/rutabegas). This filling also makes great hot sandwiches in any kind of bread, and a cold filling for small pies cooked as you do. Thanks for your wonderful tips and tricks!

OMG! I've just made these. I'm in heaven. As a scouser living in the US, these bring back delicious memories of my childhood, especially the pastry. Thank you for your recipes.

I can't help but feel like I'm cooking with Winne-the -Pooh listening to you. Your voice is spot on for instructional cooking... great recipe, thanks for sharing!

You can make a DELICIOUS beef pot pie with chuck roast, potatoes, onions, peas and carrots, gravy mix and packaged pie crust. I just put a roast in a crock pot with 1 chopped onion and 4 cups of water and cook on high until tender.(about 3 hours) after about 3 hours I wash 3 medium potatoes and add them to the pot. Cook for 1 hour. When the roast is tender, I turn off the crock and take out the potatoes to let them cool down enough to handle. Meanwhile, I prepare the gravy. (I've also used a jar of gravy.) I transfer the roast to a large mixing bowl and using 2 forks, I shred it, add gravy. Peel and cut potatoes before adding to meat mixture. Mix gently so as not to break up the potatoes. Add peas and carrots. Stir gently. Bake bottom pie crust for 10 mins before adding mixture so that it doesn't turn gooey. Pour mixture into pie crust. Cover with top crust. Crimp edges. Bake at 355° for 30- 40 minutes or until crust is lightly browned. Delicious every time!

clean explanation without unnecessary stuff, thanks