McSinghs Scotch pie

Name: McSinghs Scotch pie
Total time: 2 h
Yield: 7 servings
Cuisine: United Kingdom
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 · British classic.

120 min840 kcalserves 7

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

Method

Fry — Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside.
Fry — 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.
Stir — Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander.
Mix together — Leave to cool. In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined.
Preheat the oven — Set aside, covered, in the fridge. Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard.
Continue cooking — To make the pastry, sift the flour and salt in a large bowl and make a well in the centre.
Heat the pan — Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently.
Bring to a boil — When the lard has melted, increase the heat and bring to the boil.
Bring to a boil — Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle.
Knead — Bring together into a ball. Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist.
Roll out — Set aside a third of the pastry and roll the rest out on a well-floured surface.
Continue cooking — Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.

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