McSinghs Scotch pie

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
• 340g Plain Flour
• ½ tsp Salt
• 90 ml Milk
• 150g Lard
• Beaten Egg Yolks

Instructions

1. Heat a large frying pan and toast the cumin seeds for a few minutes until fragrant, then set them aside. In the same pan, heat the rapeseed oil and add the red onions, garlic, green chillies and red pepper with a pinch of salt. Cook for about eight minutes until the vegetables are soft and any moisture has evaporated. Remove from the heat, stir in the toasted cumin, nutmeg and ground coriander, and leave to cool.
2. In a large bowl, combine the lamb mince, white pepper, fresh coriander and the cooled spiced onion mixture. Mix thoroughly until evenly blended, then cover and refrigerate.
3. Preheat the oven to 200°C / 400°F / Gas mark 6. Generously grease a 20 cm loose-bottomed or springform round tin with lard.
4. Sift the flour and salt into a large bowl and make a well in the centre.
5. Place the milk, lard and water in a saucepan and heat gently until the fat has melted. Increase the heat and bring the liquid to a full boil.
6. Pour the hot liquid into the flour and mix with a wooden spoon. Once cool enough to handle, bring the dough together into a ball.
7. Turn the dough out onto a floured surface and knead briefly and quickly until smooth; it should remain soft and moist. Set aside one third of the pastry. Roll out the remainder and use it to line the tin, pressing it up the sides so it slightly overhangs the rim.
8. Add the filling gradually to the pastry case, lightly pressing it down and forming a gentle dome at the top. Roll out the reserved pastry and place it over the filling. Seal and pinch the edges, trim away any excess, then make a hole in the centre and insert a small foil tube to allow steam to escape.
9. Brush the pastry with beaten egg yolk and bake for 30 minutes, placing a tray on the shelf below to catch any drips. Reduce the oven temperature to 160°C / 325°F / Gas mark 3 and continue baking for about 1¼ hours until golden brown. Allow the pie to cool completely, then chill for at least two hours or overnight.
10. Run a knife around the edge, remove the pie from the tin and serve with chutneys, salads or pickles.

instructions_source: editorial-classic