McSinghs Scotch pie
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
Instructions
1- Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside.
2- Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left.
3- Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander.
4- Leave to cool.
5- In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined.
6- Set aside, covered, in the fridge.
7- Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard.
8- To make the pastry, sift the flour and salt in a large bowl and make a well in the centre.
9- Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently.
10- When the lard has melted, increase the heat and bring to the boil.
11- Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle.
12- Bring together into a ball.
13- Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist.
14- Set aside a third of the pastry and roll the rest out on a well-floured surface.
15- Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.
16- Add the filling into the pastry-lined tin bit by bit.
17- As you reach the top, form a slight peak.
18- Roll out the reserved pastry and top the pie with it.
19- Pinch the edges to seal and trim the excess.
20- Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape.
21- Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips).
22- Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown.
23- Leave to cool completely before refrigerating for two hours, or overnight.
24- Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles.