Each pie has a story to tell — a history of innovations and experimentation. Each butcher or baker has their own recipe with an individual mixture of spices and secret ingredients, but Scotch ...

Cut four strips of greaseproof paper, about 5cm/2in deep and 25cm/10in long, to wrap around the pies. You’ll also need four pieces of cook’s string to secure the paper. For the filling ...

There’s nothing better than a juicy, crispy, lush Scotch pie – unless of course you add ... Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown.

You had your Scotch Pie and you had your Steak Pie - admittedly there is also the sub-genre of Steak &... Pies (Ale, Mushroom, Kidney). There would be the occasional Chicken Pie, but in general ...

A record-breaking number of entries for the 25th annual World Championship Scotch Pie Awards, organised by Scottish Bakers, have arrived this morning at the Carnegie Conference Centre in Dunfermline.

A nation waits to see if Alan and Norma Pirie will give their seal of approach to another pie-maker It’s a sad day for Scotch pie aficionados as the five-time winners of the World Championships ...

Shepherd’s pie has long been one of the most-requested items on the menu at The Ivy. Flora Watkins shared the recipe. ‘Now this is a serious fish pie, with smoked haddock, salmon and cod at its heart, ...

A record-breaking number of “pioneers” turned out in Dunfermline for the 25th annual World Championship Scotch Pie Awards.