Dinner

McSinghs Scotch Pie

Name: McSinghs Scotch Pie
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Cuisine: British
Ingredients: 2 tsp cumin seeds; 1 tbs rapeseed oil; 2 red onions, finely chopped; 6 garlic cloves; 3 green chillies, finely chopped; 1 red pepper, finely chopped; 1 tsp nutmeg, ground; 2 tsp ground coriander; 1kg lamb mince; 1 tsp white pepper; 3 tbs fresh coriander; 340g plain flour; ½ tsp salt; 90 ml milk; 150g lard; egg yolks, beaten, Beaten; 90ml water

A richly spiced British-style lamb Scotch pie with hot-water pastry and a fragrant coriander, cumin, chilli, and onion filling.

4 hr
700 kcal
British

Mellowpan tip: Makes 8 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 8 servings

Steps

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