McSinghs Scotch pie

10 steps · 58 min total

1. 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.
2. 02

   Mix Lamb Filling

   In a large bowl, combine the 1 kilogram lamb mince, 1 teaspoon pepper, 3 tablespoons fresh coriander, and the cooled spiced onion mixture. Mix everything until just combined, then cover the bowl and set it aside in the fridge.
3. 03

   Preheat Oven, Grease Tin

   Preheat your oven to 200°C (400°F/Gas 6). Generously grease a 20 cm (8 inch) loose-bottomed or springform round cake tin with lard.
4. 04

   Sift Flour and Salt

   For the pastry, sift the 340 grams plain flour and ½ teaspoon salt into a large bowl. Make a well in the center of the flour.
5. 05

   Heat Milk and Lard

   In a saucepan, combine the 90 ml milk, 150 grams lard, and 90 ml (3 fl oz) of water. Heat gently until the lard has melted, then increase the heat and bring the mixture to a rolling boil.
6. 06

   Mix Pastry Dough

   Carefully pour the boiling liquid into the well in the flour. Use a wooden spoon to mix until it's cool enough to handle, then bring the dough together into a ball.
7. 07

   Roll Pastry Base

   Lightly dust your work surface with flour. Working quickly, briefly knead the soft, moist dough. Set aside about one-third of the pastry for the lid. Roll out the remaining pastry on a well-floured surface and use it to line your pie tin, pressing it firmly up the sides until it extends just over the top edge.
8. 08

   Fill and Top Pie

   Spoon the chilled lamb filling into the pastry-lined tin, adding it bit by bit. As you get to the top, form a slight peak in the center. Roll out the reserved pastry to create the pie lid. Place the lid over the filling, pinch the edges to seal, and trim any excess pastry. Poke a hole in the top of the pie and insert a small tube made from aluminum foil; this will allow steam to escape during baking.
9. 09

   Bake and Chill Pie

   Brush the top of the pie with a little beaten egg yolk. Bake in the preheated oven for 30 minutes (you might want to place a tray on the shelf below to catch any drips). After 30 minutes, reduce the oven temperature to 160°C (325°F/Gas 3) and continue to cook for another 1¼ hours, until the crust is golden-brown. Let the pie cool completely at room temperature before refrigerating for at least 2 hours, or ideally overnight, to allow the filling to set.
10. 10

    Serve Pie

    Once chilled, run a knife around the edge of the pie to loosen it, then carefully remove it from the tin. Slice and serve with your favorite chutneys, salads, or pickles.