The Scottish pie traditionally made with minced mutton or beef in a double pastry case is the Scotch pie.
Scotch pies are small, round, hot-water-crust pies with a firm pastry shell. The meat filling is seasoned and enclosed by a pastry lid that usually has a circular opening in the centre. Historically, mutton was especially associated with the pie, although beef is also widely used.
The compact shape made Scotch pies convenient as portable food, and they became closely connected with Scottish football grounds, bakeries, and takeaway counters. They are commonly served hot, sometimes with brown sauce or beans.
The Scotch pie should not be confused with a Scotch egg, which is a boiled egg wrapped in sausage meat and breadcrumbs. Nor is it the same as a large Scottish game pie, which usually contains mixed game and has a different format.