McSinghs Scotch pie
A traditional British lamb Scotch pie featuring spiced lamb filling encased in shortcrust pastry, baked until golden and served with chutneys, salads, or pickles.
Pasos
- 1
Toast cumin seeds in a large frying pan until fragrant, then remove and set aside.
- 2
In the same pan, heat rapeseed oil and fry the onion, garlic, green chilli, red pepper, and a pinch of salt for about 8 minutes, until there is no moisture left.
- 3
Remove from heat and stir in the toasted cumin seeds, ground mace (or nutmeg), and ground coriander. Leave to cool.
- 4
In a large bowl, mix the minced lamb with white pepper, chopped fresh coriander, and the cooled spiced onion mixture until well combined. Refrigerate, covered, in the fridge.
- 5
Preheat the oven to 200C/400F/Gas 6 and grease a 20 cm diameter loose-bottomed or springform round cake tin with lard.
- 6
For the pastry, sift the flour and salt in a large bowl and make a well in the center. Heat the milk, lard, and 90 ml of water in a saucepan until the lard melts and the liquid comes to a boil.
- 7
Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball.
- 8
Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist. Set aside a third of the pastry and roll the rest out on a well-floured surface. Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.
- 9
Add the filling into the pastry-lined tin bit by bit. As you reach the top, form a slight peak. Roll out the reserved pastry and top the pie with it. Pinch the edges to seal and trim the excess. Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape.
- 10
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). Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight.
- 11
Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles.
