Competition

Competition

2022 World Scotch Pie Championship

Entry Information & Rules

Please read the following information carefully

Any pre-event questions should be directed to Lucy Wheeler on 01383 661 726 or events@scottishbakers.org.

Entry Information

  • Only fully paid entries will be judged and only Beef or Mutton/Lamb may be used in the Scotch Pies. Entries must be submitted online by Sunday 31st October 2021.
  • Entry is only open to registered food businesses.
  • Each entry should be made by the entrant and consist of three baked products.
  • All the products will be tasted hot unless otherwise stated on the entry form.
  • Products should be delivered to Carnegie Conference Centre, Halbeath Road, Dunfermline KY11 8DY between 9.00am and 11.00am on Wednesday 10th November 2021. Judging will take place that day. Entrants should ensure that products arrive in the best possible condition. It is recommended that polystyrene boxes and ice packs be used but please remain 'green' and don't over package your entries. Car parking is available, accessed via the entrance next to the Holiday Inn Express. No late entries will be accepted. The Conference Centre telephone number is 0844 248 0141. Parcel Delivery /Courier Services are available throughout Scotland and England.
  • You will receive one Scotch Pie label, and where appropriate one Bridie label, one Sausage Roll label, one Football Pie/Savoury label and one numbered label for each named Speciality Savoury entry. Labels must accompany each individual entry. No other identification may be included but the business name must be clearly visible on the outer packaging. Should you not receive your labels by 8th November contact Lucy Wheeler on 01383 661 726 or email events@scottishbakers.org
  • The Scotch Pie category will be subject to a second tier of judging. The top products selected by the judges at Carnegie Conference Centre on 10th November will be mystery shopped and the prize winners decided by a team of independent judges.
  • The winner of The Scotch Pie Category will be declared the WORLD CHAMPION for the year 2022. They will also receive the WORLD CHAMPIONSHIP TROPHY to keep for one year. The winner of the Speciality section will receive The MacLean Cup to keep for one year
  • All entries must comply with all current food laws and regulations. Winning products may be subjected to independent analysis.

Class Rules & Definitions

Failure to comply with the Class Definition may result in disqualification

All products must:

  • be fully cooked, either baked or steamed
  • have been prepared in a food safe manner
  • comply with Statutory regulations
  • be typical of the product class as defined
  • comply with the class regulations 2021
  • have pastry as defined and may be, puff, shortcrust, pie, filo or suet
  • comply with any size of weight requirement of the class
  • have a pastry carrier although in speciality classes can have a vegetable topping.

A. Scotch Pie

Scotch Pie must comprise of a machine raised, automatic or manual, round shell of pie pastry. The pie will not be presented in an aluminium foil.

Ingredients for the filling will be minced beef, lamb, mutton or a combination with the addition of seasoning, rusk, stock or water. A cereal or soya binder may be added, but not vegetables.

The pie will have a pastry lid produced from pie pastry.

B. Sausage Roll

Sausage Roll must be produced from Puff Pastry and have a filling comprising of minced beef, or pork with rusk, seasoning, cereal or soya binder and stock or water. The addition of colouring, preferably natural, is permitted.

C. Bridie

Bridie — Puff Pastry

Bridie will have a beef filling either minced or cubed and may contain as an addition 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.

The filling must be encased with PUFF PASTRY.

Bridie — Pie Pastry

A savoury Bridie will have a cooked shredded or cubed steak filling with ingredients as used for the stand- ard puff pastry Bridie. No vegetable other than onion is acceptable.

The filling will be encased with SAVOURY SHORTCRUST PIE PASTRY.

D. Macaroni Pie

Macaroni Pie must comprise of a machine raised, automatic or manual, round shell of pie pastry. The pie will not be presented in an aluminium foil.
Ingredients for the filling will be, macaroni, sauce, cheese and seasoning.

The pie should be open-topped with no pastry lid and finished with grated cheese.

NB Any other macaroni products should be entered into the Savoury category.

E.1. Hot Steak Pie (Hand held)

Steak Pie must be cooked beef with the addition of permitted seasoning, herbs, thickener and flavouring. The filling should preferably be encased or topped with pastry either shortcrust, puff or a combination of both. The pie will be presented either in a foil or, if baked in a metal tin, out of the baking tin.

The pie should have a maximum finished weight of 250 grams.

E.2. Hot Savoury

This can be any savoury product intended to be eaten hot.

Any combination of edible ingredients may be used, including FISH.

Generally, the product will not be VEGETARIAN, although not compulsory, and must include pastry as the carrier.

E.3. Cold Savoury

This can be any savoury product intended to be eaten cold.

Any combination of edible ingredients may be used, including FISH.

Generally, the product will not be VEGETARIAN, although not compulsory, and must include pastry as the carrier.

E.4. Haggis Savoury

Haggis with any combination of edible ingredients to be eaten HOT.

The filling should be in pastry carrier, either shortcrust, puff, filo or a combination of pastries. The product may be presented in a foil, or if baked in a tin, out of the baking tin. A vegetable topping is allowed.

NB Vegetarian haggis products should be entered into the Vegetarian savoury category.

E.5. Vegetarian (Hot or Cold)

This savoury must be produced from edible ingredients that fully comply with the definition of VEGETARIAN. Lacto vegetarian is acceptable.

The product must be presented baked and will be defined as eaten HOT unless clearly stated to be eaten COLD, and have pastry as the carrier.

F. Traditional Round Apple Pie

This product may be produced in foil or tin baked but should not exceed 20 cm in diameter. The product must be representative of a traditional apple pie and not a turnover or small apple tart.

The pie must be completely encased in pastry and should not have 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.

The pie must not have an additional filling such as custards, caramels or preserves.

The pie must be between 15 and 20 centimeters in diameter.

G. Scottish Football Pies & Savouries

This product must be representative of a hand held product available for purchase as a HOT savoury inside the football ground. Any combination of edible ingredients may be used.

The product must be produced from and totally encased in pastry.

Class definitions are applicable to the World Championship Scotch Pie Awards and cannot be regarded as a legal or statutory definition of the product.

Who Are We?

The World Championship Scotch Pie Awards was launched in 1999 by proud butcher and baker Alan Stuart with an aim to focus on quality and innovation. Since then the competition has gone from strength to strength seeing hundreds of Butchers and Bakers compete with each other to win the coveted title – World Champion Scotch Pie