McSinghs Scotch pie
Alright, folks, let me tell you about my infamous McSinghs Scotch pie recipe. Trust me, it's a game-changer. So, you start by heating up those cumin seeds in a pan - don't burn them like I did once, burnt cumin is not a vibe. Then, fry up all those delicious ingredients until they're nice and fragrant. Let it cool - this is the secret step my grandma taught me, letting the flavors mingle and get cozy. Now, here's a tip you won't find in the original recipe: when mixing the lamb and spices, use your hands! Get in there, really feel the textures combining. It makes a difference, I promise. Oh, and before you pop it in the oven, make sure to grease that pan generously. I learned the hard way that a stuck pie is no fun to deal with. Enjoy the rich, spicy flavors of this McSinghs Scotch pie, and don't forget to share it with your loved ones - or keep it all for yourself, I won't judge!
Ingredients
- Cumin2 tsp
- Rapeseed Oil1 tbs
- Red Onions2 finely chopped
- Garlic Clove6
- Green Chilli3 finely chopped
- Red Pepper1 finely chopped
- Nutmeg1 tsp
- Coriander2 tsp
- Lamb Mince1kg
- Pepper1 tsp
- Coriander3 tbs
- Plain Flour340g
- Salt½ tsp
- Milk90 ml
- Lard150g
- Egg YolksBeaten
Nutrition
Directions
- 1
Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside. 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. Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander. Leave to cool.
- 2
In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined. Set aside, covered, in the fridge.
- 3
Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard.
- 4
To make the pastry, sift the flour and salt in a large bowl and make a well in the centre.
- 5
Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to the boil.
- 6
Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball.
- 7
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.
- 8
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.
- 9
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.
- 10
Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles.
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