Talk:Scotch pie

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I deleted the comment "Much like shephard's [sic] pie". I'm not sure what it meant. Did it mean that a Scotch pie is much like a shepherd's pie (not true), or that shepherd's pie is served at football matches (something I can't confirm or deny)? --Heron 10:01, 3 Nov 2004 (UTC)

Are we sure Scotch pies are actually deep-fried? Not sure this would work. A pie has to be baked, surely? - Exile 11:59, 13 August 2006 (UTC)

According to an article in the Independent Online Edition, "When your deep-fried Scotch pie is getting rained on ..." [1] --Heron 12:45, 13 August 2006 (UTC)

They really are deep fried, in Glasgow at least. I can confirm this from having eaten them. The chip shops deep fry everything, including pizza slices, haggis, black pudding, sausages, burgers, and spare ribs. Mars bars are a bit of an urban legend though....

I think most sane people draw the line at Mars bars. My father crosses that line, however. - Dudesleeper 20:19, 3 October 2006 (UTC)

In Scotland, in 20 years, I never saw a pie being cooked. They were always served to me lukewarm having been cooked presumably many hours before. Lukewarm, greasy and with rock-hard pastry. Mmmmm! - Exile 22:20, 27 January 2007 (UTC)

You buy them cold (as in uncooked) and bake them yourself. At least, that's the only way I've ever had them. - Dudesleeper · Talk 22:25, 27 January 2007 (UTC)

i would just like to say that deep fried mars bars are no legand!!!! i come from North Scotland and a deep fried mars bar is on most chip shop menu's...... anyone who hasnt tried one should really start looking out for them.....they are so nice :)

The article states that they are known simply as "Pies" in Scotland. I don't know about the rest of you, but everyone I know refer to them as "Scotch Pies" regardless.

When a Scotch pie is sold in a chip shop, it is deep fried, however this is after cooking. The previously cooked pie is placed into a deep fryer and cooked a second time. This really does mouthing but heat them up and make them greasy.

My final point is more of a question. I find that (with rare exceptions) the more horrible a Scotch pie looks the better it ends up tasting. A pie which looks perfect more often than not tastes horrible, but if it looks disgusting in the first place it is often perfect in flavour. Thankfully I have finally found a butcher that breaks this rule, serving pies that look and taste awesome.

Oh, and for anyone considering a Scotch Pie for the first time. Do not buy a prepacked one, for some reason they are always flimsy and gross. Scotch pies should have firm crisp pastry, buy one at a bakers or butchers. —Preceding unsigned comment added by 86.111.162.127 (talk) 16:42, 20 October 2007 (UTC)

[edit] Pie in photograph

That's a rather obscure pie pictured on this page. Isn't the more traditional style to have an obvious hole in the top?--Breadandcheese (talk) 08:04, 1 February 2008 (UTC)

Not really, they are common ether way. I would more comment on the fact that the top is pretty flush with the outer crust, but hey! I'm sure it helps people get the picture! :) —Preceding unsigned comment added by 86.111.162.127 (talk) 14:35, 10 February 2008 (UTC)