News you can trust since 1817

11 top pies from Scottish producers to try this British Pie Week

Ahead of British Pie Week, which falls from 1-7 March, we take a look at some of the best pies from Scottish producers.

Published: February 25, 2021
Categories: ,

To celebrate British Pie Week, we asked some of Scotland’s top pie-makers to tell us what their best-selling products are, and this is what they recommended.

Notable Scottish pies must also go to the wares of Edinburgh’s John Bain & SonFisher & Donaldson in St Andrew, Cupar and Dundee; Rola MorPie Not?Yorkes of Dundee (as suggested by chef Nick Nairn), and The WeeCOOK Kitchen in Carnoustie (the hot tip from many fans, including MasterChef The Professionals 2016 winner, Jamie Scott, of The Newport).

“Perfected over three generations of master pie-making, a Scottie’s Peh is a local Dundee classic,” says George and Scott Jarron, owners of this business.

Apparently, peh is pie in the Dundee accent, though we sound more Hyacinth Bucket when we pronounce it.

They sell around 250,000 of these pehs a year, with versions including macaroni, mince and baked beans, or a traditional Scotch (£5.80 for a pack of four). And you can shop online. Peh-fect.

BALGOVE LARDER, ST ANDREWS

The butchery team at Balgove use local Scottish beef and handmade pastry to create ½ lb, 1 lb or 2 lb sized steak pies, from £4.95 for the wee one, with national delivery available online or you can collect at their Strathtyrum farm shop, cafe and butchery.

scottish pies

Venison and cranberry pie, Lochinver Larder

Dougie had so many compliments about his steak pie that he started his own business three years ago.

For the steak pie (£4 for one, £17 family size), he uses top beef steak from a Scottish Butcher, plenty of gravy and puff pastry, with the customer getting its first cook to avoid soggy bottoms.

He also offers steak and sausage pie, or a mash-topped cottage pie. Free delivery to Glasgow and North Lanarkshire.

Their beef and ale pie is the bestseller, but this piemeister’s other varieties include a vegan chestnut mushroom and truffle oil, or a cullen skink filled number from £18 for four.

Gaby Soutar is a lifestyle editor at The Scotsman. She has been reviewing restaurants for The Scotsman Magazine since 2007 and edits the weekly food pages.

Let us know what you think

comments

©JPIMedia Publishing Ltd. All rights reserved.
Cookie SettingsTerms and ConditionsPrivacy Policy
crossmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram