McSinghs Scotch pie

Method15 steps

1. 1

   Step 1: Peel and finely chop both red onions (2 medium), and peel and crush all six garlic cloves. Wash and finely chop all three green chilies, removing their seeds if wanted. Wash, deseed and finely chop the red bell pepper (1 large). Toast all the whole cumin seeds (2 tsp) in a dry large frying pan for a few minutes until fragrant, then lift them out and hold separately. Heat all the rapeseed oil (1 tbsp) in the same pan and fry all the prepared onion, garlic, chili and red pepper with the separate generous filling-salt (1 generous pinch) pinch for about eight minutes, until softened and no watery moisture remains.

   Cook filling vegetables after cumin is toasted · 8 minUses 2 tsp whole cumin seeds, toasted in step 1 · 1 tbsp rapeseed oil · 2 medium red onions, finely chopped in step 1 · 6 garlic cloves, crushed in step 1 · 3 green chilies, finely chopped in step 1; deseed if wanted · 1 large red bell pepper, deseeded and finely chopped in step 1 · 1 generous pinch salt for filling vegetables

2. 2

   Step 2: Take the actual vegetable pan off the heat. Freshly grate nutmeg (1 tsp) and measure one teaspoon, then stir it and all the ground coriander (2 tsp) into the actual cooked vegetables with all the actual held toasted cumin. Allow this spiced vegetable mixture to cool before combining it with raw lamb.

   Uses All actual cooked vegetables and toasted cumin · 1 tsp freshly grated nutmeg, prepared in step 2 · 2 tsp ground coriander

3. 3

   Step 3: Wash and finely chop fresh coriander (3 tbsp), measuring three tablespoons. Mix all the raw lamb mince (1 kg), measured ground white pepper (1 tsp), actual chopped fresh coriander and actual cooled spiced vegetables thoroughly in a large bowl. Cover the actual mixed raw filling and keep it in the refrigerator while making the pastry.

   Uses All actual cooled spiced vegetables · 1 kg raw lamb mince · 1 tsp freshly ground white pepper · 3 tbsp chopped fresh coriander, prepared in step 3

4. 4

   Step 4: Heat the oven to 200°C conventional / 400°F / Gas 6. Generously grease a twenty-centimetre round loose-bottomed or springform tin with the separate extra lard.

   Uses Extra lard for generously greasing the tin

5. 5

   Step 5: Sift all 340 g pastry flour and its separate half-teaspoon salt (½ tsp) into a large bowl and make a well in the centre. Hold this actual measured flour-salt mixture ready for the boiling liquid.

   Uses 340 g plain flour for pastry · ½ tsp salt for pastry

6. 6

   Step 6: Cut all 150 g pastry lard into small cubes. Put it in a saucepan with all 90 ml milk and the separate measured 90 ml water. Heat gently until the actual lard melts, then increase the heat and bring the whole actual liquid mixture to a boil.

   Uses 90 ml milk for pastry · 150 g lard for pastry, cut into cubes in step 6 · 90 ml water for hot-water pastry

7. 7

   Step 7: Carefully pour all the actual boiling milk-water-lard mixture into the actual flour-salt well. Mix with a wooden spoon until cool enough to handle safely, then bring the actual hot-water pastry together into a ball.

   Uses All actual measured flour-salt mixture · All actual boiling pastry liquid

8. 8

   Step 8: Dust the work surface with the separate extra flour. Working quickly while the actual pastry is still warm and workable, knead it briefly until smooth. Set aside one third of the actual pastry for the lid and roll the remaining two thirds on the floured surface to fit the base and sides of the prepared tin.

   Uses All actual prepared pastry · Extra plain flour for dusting the work surface and rolling pastry

9. 9

   Step 9: Line the actual greased twenty-centimetre tin with the actual rolled base pastry, pressing it up the sides until it extends just above the rim. Keep the actual reserved third of pastry ready for the lid.

   Uses Only the actual rolled two-thirds base pastry here; keep the lid third separate

10. 10

    Step 10: Take the actual mixed raw lamb filling from the refrigerator and pack it into the actual pastry-lined tin bit by bit. Form a slight peak as the actual filling reaches the top.

    Uses The actual pastry-lined tin · All actual prepared chilled raw filling

11. 11

    Step 11: Roll out the actual reserved third of pastry on a lightly floured surface to fit the top. Cover the actual filled pie with this actual lid, pinch the edges to seal and trim excess pastry.

    Uses The actual filled pastry shell · Only the actual reserved lid third here · Extra dusting flour for rolling the actual reserved lid, as needed

12. 12

    Step 12: Make a hole in the centre of the actual pastry lid. Roll a small tube from aluminium foil and insert it in the hole as a vent to let steam escape while the actual pie bakes.

    Uses The complete actual sealed pie

13. 13

    Step 13: Separate one egg and beat its yolk. Brush the actual pastry lid with a little of this actual beaten yolk. Put a tray on the shelf below to catch drips and bake the actual pie at 200°C conventional / 400°F / Gas 6 for thirty minutes. Reduce the oven to 160°C conventional / 325°F / Gas 3 and bake for a further seventy-five minutes until golden brown and the centre of the lamb filling reaches at least 71°C / 160°F, continuing as needed to cook it through.

    Bake 30 min at 200°C, then 75 min at 160°C · 105 minUses The complete actually assembled vented pie · 1 egg yolk, beaten in step 13 for brushing

14. 14

    Step 14: Set the actual fully baked pie on a rack and let steam escape briefly. Refrigerate it promptly at 4°C / 40°F or colder, within two hours of baking, or within one hour if the room is above 32°C / 90°F. Do not wait for the whole pie to reach room temperature. Let it cool completely and set in the refrigerator for at least two hours, preferably overnight, before removing it from the tin.

    Minimum refrigerated pie setting; continue until completely cold · 120 minUses The complete actually baked pie

15. 15

    Step 15: Once the actual pie is completely cold and set, remove the foil vent, run a knife around its edge and release it from the tin. Cut the actual cooked pie into eight portions and serve cold with optional prepared chutney, salad or pickles as desired.

    Uses The actual completely cold set pie · Prepared chutney for optional serving, as desired · Prepared salad for optional serving, as desired · Ready-made pickles for optional serving, as desired