McSinghs Scotch Pie

What you need

Ingredients

Measured for 7 servings.

• 4 gCumin
• 15 mlRapeseed Oil
• 240 gRed Onions
• 6 pcs (approx. 30 g)Garlic Clove
• 45 gGreen Chilli
• 1 pcs (approx. 119 g)Red Pepper
• 2 gNutmeg
• 2 gGround Coriander
• 1000 gLamb Mince
• 2 gGround white pepper
• 12 gFresh Coriander
• 340 gPlain Flour
• 90 mlMilk
• 90 mlWater
• 150 gLard
• 1 (17 g)Egg Yolks
• 3 gSalt

Make it

Method

1. 01

   Toast 4 g cumin seeds in a dry wide pan for 1–2 minutes until aromatic and set aside. Heat 15 ml rapeseed oil in the same pan, then cook 240 g finely chopped red onions, 30 g minced garlic, 45 g chopped green chilli and 119 g diced red bell pepper with a little of the measured 3 g salt for about 8 minutes, until the vegetables soften and excess moisture evaporates. Off the heat, stir in the toasted cumin, 2 g nutmeg and 2 g ground coriander seed. Spread out to cool. Mix the cool vegetables with 1000 g raw minced lamb, 2 g ground white pepper and 12 g chopped fresh coriander leaves; cover and refrigerate while making the pastry.

2. 02

   Heat 90 ml milk, 90 ml water and 150 g pork lard gently until the fat melts, then bring the liquid just to a boil. Pour it into a bowl containing 340 g plain flour and the remaining measured salt; stir with a wooden spoon until cool enough to handle and briefly bring together as a soft hot-water pastry. Reserve about one third for the lid. Roll out the rest while pliable and line the base and sides of a 20 cm deep springform pan lined with baking parchment; leave a little pastry overhanging the rim.

3. 03

   Preheat the oven to 200°C conventional. Spoon the chilled raw lamb mixture evenly into the pastry shell and mound it slightly. Roll out the reserved dough, cover the filling and pinch the edges firmly closed. Cut a steam hole in the centre, brush with one beaten 17 g egg yolk and set the tin over a tray to catch drips. Bake for 30 minutes at 200°C, then reduce to 160°C and bake about 75 minutes more, until the crust is firm and golden and the minced-lamb centre reaches at least 71°C.

4. 04

   Let the pie cool promptly after baking, allowing roughly 60 minutes for a large pie but refrigerating it within two hours. Chill for at least 2 more hours, or overnight, so the filling sets before removal from the tin. Slice into seven portions with a sharp knife. The approximate 340-minute total includes 50 minutes hands-on work, 110 minutes oven/pan cooking and 180 minutes cooling/chilling; an overnight chill takes longer.