This is a frozen item
The Total Weight of your Frozen Order has to be a minimum of 6lbs
You can mix & match frozen food
This item has a ship weight of 1lb
Requires Styrofoam Box and Dry Ice
Our famous Scotch Pies or Meat Pies (whichever term you prefer) have been enjoyed by many for over 50 years! With a recipe and technique we learned working alongside our grandparents we bake our pies fresh daily. Beginning with our signature crispy scotch pie shells, each pie shell is filled with the choicest of ground beef blended together with our own mix of fine Scottish seasonings. Finally, each pie is topped by hand with a thin pastry lid and baked to perfection!
Ingredients:
Crust: Wheat Flour, Palm Oil, Water, Salt
Filling: Beef, Water, Flour, Yeast, Salt, Butter, Brown Sugar, Molasses, Lactic Acid, Seasonings
Nutritional Information:
Serving Size: 1 Meat Pie
- Calories 390 g
- Fat 20 g
- Total Carbs 36 g
- Protein 15 g
How to Cook Ready to Bake Cameron ‘s Meat Pies?
Oven cook from Frozen – Preheat oven to 200°C. Remove the sausage roll from its packaging and place it on a baking tray covered in foil. Cook at 200°C for 20-25 minutes.
Recipe Idea– Honey Roasted Parsnips
Ingredients
For Roasted Parsnips
- 500 g parsnips
- 1 tbsp honey
- 2 tbsp melted butter
- 2 tbsp sunflower oil
- 1 tbsp flour
- Salt
- Water
Preparation
- Pre-heat the oven at 190°C/375°F
- Wash and clean the parsnips – remove the top and tail and cut in half all larger ones.
- Fill a large saucepan with water, add salt and bring to a boil. Add the parsnips and cook for 5 mins. Drain the water and set it aside.
- Sprinkle flour and add the honey to the parsnips. Toss gently to coat everything evenly.
- In a baking tray, add the parsnips and drizzle with oil and melted butter. Season with some salt.
- Put it in the oven to roast for 40 minutes – turn the parsnips after 20 minutes and bake till they are golden.
- Serve these delicious parsnips with the meat pie.
Did You Know?
Pies have been popular amongst the English for centuries. People from all classes have enjoyed them with different types of stuffing such as meat of partridges, deer, mushrooms, steak, kidney, and even potatoes.
