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 ...

Place a ball of filling on each large circle of pastry. Gather the pastry around the meat and bring up the sides to form the shape of a pork pie. Keep stretching the pastry so it comes above the ...

Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips). Then reduce the temperature to 160C/325F ...

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 ...

Food & Drink writer Sarah Campbell was invited to help judge this year's World Championship Scotch Pie Awards - here's how it went ...