Thanks to the pandemic, the competition curtailed efforts to find new ‘blood’, instead focussing on singling out the ultimate champion from its pool of previous winners. James Pierie & Son of Newtyle was crowned the Champion of Champions in a one-off event earlier this year. Now, it’s back to a straight race for pie supremacy across 11 categories:
Category sponsored by wholesale bakery supplier Bako, which is also the overall sponsor of the 2022 event.
The pie must comprise of a machine raised, automatic or manually produced round shell and lid of pie pastry and must not be presented in an aluminium foil. Only minced beef, lamb, mutton or a combination with the addition of seasoning, rusk, stock or water can make up the filling, with no vegetables.
Sponsored by Scobie MacIntosh, a family-owned business that provides engineering and logistics solutions for the bakery sector.
Bridie – Puff Pastry: featuring a beef filling either minced or cubed, along with rusk, seasoning, optional onion, cereal/vegetable or soya binder, water or stock. Any cereal or soya binder must not be at an added level that is considered a filler.
Bridie – Pie Pastry: comprising a savoury shortcrust pastry, filled with ingredients as used for the standard puff pastry Bridie. No vegetable other than onion is acceptable.
Sponsored by UK flour miller Carrs.
Must be representative of a traditional apple pie and not a turnover or small apple tart, completely encased in pastry, without a lattice or crumble top. The filling must be apple and not a blend of soft fruits but can contain a small addition of vine fruit sweeteners, spices, fruit or starch binders. It must not have additional fillings such as custards, caramels or preserves.
The pie must be between 15cm and 20cm in diameter.
Scottish Football Pie & Savouries
Category sponsored by Rondo, which manufactures machines and systems for the production of pastry of all types.
A hand-held product typically available for purchase as a hot savoury inside a football ground. Any combination of edible ingredients may be used, totally encased in pastry.
Sponsored by bakery ingredient and yeast specialist Fleming Howden.
The roll must be produced from puff pastry, filled with minced beef, or pork with rusk, seasoning, cereal or soya binder and stock or water. The addition of colouring, preferably natural, is also permitted.
Category is sponsored by Dalziels, which provides seasonings, meat, supplies, crumb and battering systems, as well as industrial machinery to the meat processing, retail butchery and bakery sectors.
Made with any combination of edible ingredients to be eaten hot, encased in pastry and presented in a foil, or out of the baking tin. A vegetable topping is allowed. Vegetarian haggis products should be entered into the Vegetarian savoury category.
Sponsored by Scotland’s leading pasta manufacturer Marshalls.
The pie must comprise of a machine raised, automatic or manual round shell of pie pastry (not presented in aluminium foil) with a filling of macaroni, sauce, cheese and seasoning. The pie should be open-topped and finished with grated cheese.
This category is sponsored by food ingredient manufacturer Macphie.
This savoury must be produced from ingredients that fully comply with the definition of vegetarian. Lacto vegetarian is acceptable. The pie must be presented baked and will be defined as eaten hot unless clearly stated to be eaten cold.
Hot Steak Pie (hand held)
Sponsored by DMD 2000, which specialises in thermoformed packaging.
Filling is cooked beef with permitted seasoning, herbs, thickener and flavouring, encased or topped with shortcrust, puff or a combination of both. The pie must weigh 250g and must be presented in foil or, if baked in a metal tin, out of the baking tin.
This category is sponsored by Andrew Ingredients.
This can be any savoury product intended to be eaten hot, using any combination of ingredients, including fish.
Sponsored by DMD 2000.
Any savoury product intended to be eaten cold, made from any combination of ingredients encased in pastry.
The competition is now open for entry applications, which close on 31 October. Judging will take place on 10 November and the winner will be announced at an awards ceremony on 18 January 2022, presented by TV personality Carol Smillie.
Shown such resilience
“After more than a year of a global pandemic, I am so proud to be launching The World Championship Scotch Pie Awards once again,” said Alasdair Smith, CEO of Scottish Bakers.
“Bakers and butchers in Scotland have shown such resilience stepping up to provide fresh produce to us all in a time of crisis and it seems only fitting to celebrate the best of the best by shining a light on the most taste-bud-tingling offerings from our nation’s best crafts people.
“This really is the only competition of its kind recognising excellence in the preparation of a perfect pie and it is now a regular fixture on the calendar as professional butchers and bakers throughout the country vie for pie supremacy and the boost to their business that always comes with such a sought after title.”
Keeping up the nation’s spirits
Smillie has expressed delight at being involved once again.
“The world may have changed, but our love of pies most definitely has not! It’s such a fun day celebrating the skills of so many butchers and bakers who kept the nation’s spirits up with our best loved dish,” said Smillie, who is best known for the UK version of the game show Wheel of Fortun