▢ shortbread (any shape or brand you prefer)
▢ one bag of soft caramels
▢ one tablespoon milk or cream
▢ one bag of mini chocolate chips
▢ two tablespoons oil

Instructions:

First, cover a baking pan with wax paper and a light mist of nonstick cooking spray. Place the shortbread in the pan. Melt the caramels with the milk or cream over low/medium heat. Allow to cool slightly, then pour over the shortbread. I added a little coarse grain sea salt here, but that's just optional.

Let the caramel set until it has hardened (I let mine set overnight).

Cover a cutting board or work surface with wax paper and a light mist of nonstick cooking spray. Flip the bars out onto the wax paper. Cut into bars and trim off any excess caramel on the edges.

Melt the chocolate with the oil. I microwaved mine in a glass bowl on high for 30 seconds, stirred and repeated until the chocolate was fully melted (mine took about a minute and 30 seconds total).

Last, dip the bars in the chocolate and tap off the excess. Place on a cooling rack and allow the chocolate to set before eating. You can put the bars in the refrigerator to speed up the process.

Ingredients:

- 500g minced beef
- 1 medium onion, finely chopped
- 1 tablespoon vegetable oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato puree
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 300g plain flour
- 150g lard or butter
- Cold water, as needed

Instructions:

1. Start by making the pastry. In a large mixing bowl, combine the flour and a pinch of salt. Rub in the lard or butter until the mixture resembles breadcrumbs.

2. Gradually add cold water, a little at a time, and mix until the dough comes together. Knead the dough gently until smooth, then cover with a damp cloth and let it rest in the refrigerator for at least 30 minutes.

3. Meanwhile, heat the vegetable oil in a frying pan over medium heat. Add the chopped onion and cook until softened and translucent.

4. Add the minced beef to the pan and cook until browned, breaking it up with a wooden spoon. Drain any excess fat.

5. Stir in the Worcestershire sauce, tomato puree, dried thyme, and season with salt and pepper. Cook for a few more minutes until well combined. Remove from heat and let it cool.

6. Preheat your oven to 200°C (400°F). Grease a muffin tin or individual pie dishes.

7. Roll out the pastry on a lightly floured surface to about 3mm thickness. Cut out circles to fit the bottom and tops of your pie dishes.

8. Line the base of each dish with pastry, then fill with the cooled minced beef mixture. Place the pastry lids on top and crimp the edges to seal.

9. Make a small hole in the center of each pie to allow steam to escape during baking. You can also brush the tops with beaten egg for a golden finish, if desired.

10. Bake in the preheated oven for about 30 minutes, or until the pastry is golden and crisp.

11. Remove from the oven and let the scotch pies cool slightly before serving. They can be enjoyed warm or at room temperature.

There you have it, a delicious scotch pie ready to be enjoyed! Serve it with some mashed potatoes and peas for a traditional Scottish meal. Enjoy!