255 MIN

McSinghs Scotch Pie

Name: McSinghs Scotch Pie
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 4 h 15 min
Yield: 8 servings
Cuisine: British
Ingredients: 2 tsp cumin seeds (toasted in a dry pan); 1 tbsp canola oil; 2 red onions (finely chopped); 6 clove garlic; 3 green chillies (finely chopped); 1 red pepper (finely chopped); 1 tsp nutmeg (ground mace or nutmeg); 2 tsp ground coriander; 1000 g lamb mince; 1 tsp white pepper; 3 tbsp fresh coriander (chopped); 340 g all-purpose flour (for hot water crust pastry); 1/2 tsp salt (for pastry); 90 ml milk (for pastry liquid); 150 g lard (for hot water crust pastry); 1 egg yolk (beaten; for egg wash)

Spiced Scottish-Indian lamb pie in hot water crust pastry.

bakedlambspecial-occasionimpressiveweekend-projecteuropean

Ingredients

2 tspcumin seeds, toasted in a dry pan
1 tbspcanola oil
2red onions, finely chopped
6 clovegarlic
3green chillies, finely chopped
1red pepper, finely chopped
1 tspnutmeg, ground mace or nutmeg
2 tspground coriander
1000 glamb mince
1 tspwhite pepper
3 tbspfresh coriander, chopped
340 gall-purpose flour, for hot water crust pastry
1/2 tspsalt, for pastry
90 mlmilk, for pastry liquid
150 glard, for hot water crust pastry
1egg yolk, beaten; for egg wash

Method

1
Toast the cumin seeds in a dry frying pan for a few minutes. Set aside. Heat the oil in the same pan and fry the red onions, garlic, chillies, red pepper and a good pinch of salt for about 8 minutes until no moisture remains.
2
Remove from heat and stir in the toasted cumin seeds, ground nutmeg and ground coriander. Leave to cool.
3
Mix the lamb mince, white pepper, fresh coriander and cooled spiced onion mixture together in a large bowl. Cover and refrigerate.
4
Preheat oven to 200C / 400F / Gas 6. Generously grease a 20cm loose-bottomed or springform tin with lard.
5
Sift the flour and salt into a large bowl. Heat the milk, lard and 90ml water in a saucepan until the lard melts, then bring to the boil. Pour into the flour and combine with a wooden spoon until cool enough to handle. Bring into a ball.
6
Set aside one third of the dough for the lid. Quickly roll the rest on a well-floured surface and line the tin, pressing up the sides until the pastry just pokes over the top.
7
Pack the filling into the pastry case, forming a slight peak at the top. Roll out the reserved pastry and lay over the filling. Pinch and trim the edges to seal. Poke a hole in the top and insert a small foil tube as a steam vent.
8
Brush the top with beaten egg yolk. Bake for 30 minutes at 200C (place a tray on the shelf below to catch drips), then reduce to 160C / 325F / Gas 3 and bake for a further 1 hour 15 minutes until golden brown.
9
Leave to cool completely, then refrigerate for at least 2 hours or overnight before unmoulding. Serve with chutneys, salads or pickles.

Make yourself at home

Create a free account to save recipes, cook hands-free, and tell Simmmer what to make tonight. No credit card.