Name: McSinghs Scotch pie
Yield: 8 servings
Cuisine: British
Ingredients: 2 tsp Cumin; 1 tbs Rapeseed Oil; 2 finely chopped Red Onions; 6 Garlic Clove; 3 finely chopped Green Chilli; 1 finely chopped Red Pepper; 1 tsp Nutmeg; 2 tsp Coriander; 1kg Lamb Mince; 1 tsp Pepper; 3 tbs Coriander; 340g Plain Flour; ½ tsp Salt; 90 ml Milk; 150g Lard; Beaten Egg Yolks

Lamb

8 servings

697 cal/serving

Instructions

Step 1

Toast the cumin seeds in a dry frying pan then set aside

Cumin

Step 2

Heat the oil in the same pan and fry the onions, garlic, chilli and red pepper with a pinch of salt until no moisture remains

Rapeseed OilRed OnionsGarlic CloveGreen ChilliRed PepperSalt

Step 3

Stir the toasted cumin, nutmeg and ground coriander into the fried onion mixture and leave to cool

CuminNutmegCoriander

Step 4

Mix the minced lamb, white pepper and fresh coriander with the cooled spiced onion mixture until combined, then cover and chill

Lamb MincePepperCoriander

Step 5

Preheat the oven to 400°F and generously grease a 20cm springform tin with lard.

Lard

Step 6

Sift the flour and salt into a large bowl and make a well in the centre

Plain FlourSalt

Step 7

Heat the milk and lard with 90ml water in a saucepan until the lard melts, then bring to a boil

MilkLard

Step 8

Pour the boiling liquid into the flour and mix with a wooden spoon until cool enough to handle, then form into a ball

Step 9

Dust the work surface with flour, knead the dough briefly, reserve one-third and roll out the rest, then line the greased tin with the pastry

Plain Flour

Step 10

Spoon the prepared filling into the pastry-lined tin in batches and shape a slight peak at the top

Step 11

Roll out the reserved pastry to cover the pie, seal and trim the edges, then make a vent and insert a foil tube for steam

Step 12

Brush the pie top with beaten egg yolk and bake at 400°F for 30 minutes with a tray underneath to catch drips.

Egg Yolks

Step 13

Reduce the oven to 325°F and bake a further 1¼ hours until golden-brown, then cool completely and refrigerate for at least two hours.

Step 14

Run a knife around the pie, remove it from the tin and serve