McSinghs Scotch Pie

Ingredients

• 2 tspcumin seeds, toasted in a dry pan
• 1 tbspcanola oil
• 2red onions, finely chopped
• 6 clovegarlic
• 3green chilies, finely chopped
• 1red pepper, finely chopped
• 1 tspnutmeg, ground mace or nutmeg
• 2 tspground coriander
• 2 1/4 lbground lamb
• 1 tspwhite pepper
• 3 tbspfresh cilantro, chopped
• 2 3/4 cupsall-purpose flour, for hot water crust pastry
• 1/2 tspsalt, for pastry
• 6 tbspmilk, for pastry liquid
• 3/4 cuplard, for hot water crust pastry
• 1egg yolk, beaten; for egg wash

Method

1. 1

   Toast the cumin seeds in a dry skillet for a few minutes. Set aside. Heat the oil in the same pan and fry the red onions, garlic, chilies, red pepper and a good pinch of salt for about 8 minutes until no moisture remains.

2. 2

   Remove from heat and stir in the toasted cumin seeds, ground nutmeg and ground coriander. Leave to cool.

3. 3

   Mix the ground lamb, white pepper, fresh cilantro and cooled spiced onion mixture together in a large bowl. Cover and refrigerate.

4. 4

   Preheat oven to 400F / Gas 6. Generously grease a 20cm loose-bottomed or springform pan with lard.

5. 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. 6

   Set aside one third of the dough for the lid. Quickly roll the rest on a well-floured surface and line the pan, pressing up the sides until the pastry just pokes over the top.

7. 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. 8

   Brush the top with beaten egg yolk. Bake for 30 minutes at 400°F (place a tray on the shelf below to catch drips), then reduce to 325F / Gas 3 and bake for a further 1 hour 15 minutes until golden brown.

9. 9

   Leave to cool completely, then refrigerate for at least 2 hours or overnight before unmoulding. Serve with chutneys, salads or pickles.