Competition

Entry Requirements

You must be a registered food business to enter the World Championship Scotch Pie Awards. Each company is permitted to enter ONE Scotch Pie, Sausage Roll, Bridie, Macaroni Pie, Apple Pie and up to FIVE Savoury products. The entrant can also enter a Football Pie or Savoury – only ONE entry permitted per football club.

Entry fees are £25.00 for a Scotch Pie entry and £20.00 for any other product entered.

The closing date for entries is 31st October 2017

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Getting Started

Simply select a pie that you specialise in. Once you've selected that pie, fill in the correct details and make sure to read the correct class definition in order to qualify. Your total cost is calculated for you.

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Pie Entries

Scotch Pie

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Pie Entry
£25.00

Sausage Roll

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Entry
£20.00

Bridie

Radio option Steak
Radio option Mince
£20.00

Macaroni Pie

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Pie Entry
£20.00

Speciality Pie

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Hot Savoury
£20.00
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Cold Savoury
£20.00
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Steak Pie
£20.00
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Vegetarian Savoury
£20.00
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Haggis Savoury
£20.00
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Hot Savoury
£20.00
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Cold Savoury
£20.00
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Steak Pie
£20.00
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Vegetarian Savoury
£20.00
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Haggis Savoury
£20.00
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Hot Savoury
£20.00
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Cold Savoury
£20.00
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Steak Pie
£20.00
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Vegetarian Savoury
£20.00
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Haggis Savoury
£20.00
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Hot Savoury
£20.00
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Cold Savoury
£20.00
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Steak Pie
£20.00
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Vegetarian Savoury
£20.00
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Haggis Savoury
£20.00

Apple Pie

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Name of Pie
£20.00

Football Pie

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Name of Club
Name of Pie
£20.00
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Name of Club
Name of Pie
£20.00
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Name of Club
Name of Pie
£20.00

Class Definitions

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

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.

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 permitted colouring, preferably natural, is permitted. 

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. Pie Pastry A savoury Bridie will have a cooked shredded or cubed steak filling with ingredients as used for the standard puff pastry Bridie. No vegetable other than onion is acceptable. The filling will be encased with SAVOURY SHORTCRUST PIE PASTRY

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.

Speciality: 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.

Speciality: 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.

Speciality: Steak Pie

Steak Pie must be cooked beef with the addition of permitted seasoning, herbs, thickener and avouring. 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.

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.

Speciality: 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.

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.

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.

Local press

Local press

Please list your local press. We will send out a press release on your behalf.

*Please remember that although we will send a press release on your behalf (only after your approval) we cannot guarantee press coverage as it is solely based on the discretion of the editor.

Mystery Shopping

Declaration

Declaration

I declare that the products I have entered into the competition are available for retail sale. Should my products be part of a mystery shop following judging day, they can be readily purchased from:

THIS SCOTCH PIE CLUB - 18TH WORLD SCOTCH PIE CHAMPIONSHIP
Please read this carefully
ENTRY INFORMATION
  1. Only fully paid entries will be judged and only Beef or Mutton/Lamb may be used in the Scotch Pies. Entries must be received by Friday 21st October 2016
  2. Entry is only open to registered food businesses.
  3. 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.
Yes I have read the terms and conditions Terms and Conditions
Yes I have read the Class Definition for the Pies I have entered.
Yes I have read the Terms and Conditions

Payment Details

Competition Items 0

£00.00

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