BritishMain course
McSinghs Scotch pie
This recipe makes a classic Scotch pie, featuring a spiced lamb filling encased in a sturdy hot water crust pastry. The lamb mince is seasoned with toasted cumin, fresh coriander, and a mix of fried onions, garlic, and chilies, giving it a warm, aromatic depth. The pastry comes together quickly by pouring boiling milk and lard into flour, then kneading it while still warm. After baking, the pie needs to cool completely and chill for at least two hours to set properly, making it easy to slice and serve.
58 minServes 4
Method
10 steps · 58 min total
- 01
Toast Cumin, Fry Aromatics
Start by heating a large frying pan over high heat and toasting the cumin seeds for a few minutes until fragrant. Set them aside. In the same pan, add the 1 tablespoon rapeseed oil and fry the finely chopped red onion, garlic, green chili, and red pepper with a good pinch of salt for around 8 minutes, or until all the moisture has evaporated. Take the pan off the heat, then stir in the toasted cumin seeds, nutmeg, and ground coriander. Let the mixture cool down completely. - 02
