Lamb
Easy McSinghs Scotch pie Recipe
This version of Easy McSinghs Scotch pie Recipe is flavorful, easy to prepare and suitable for traditional Lamb configurations....
⏱️
18 Min Prep
🔥
41 Min Cook
🍽️
6 Servings
🥗
Non-Vegetarian
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
- 3 tbs Coriander
- 340g Plain Flour
- ½ tsp Salt
- 90 ml Milk
- 150g Lard
- Beaten Egg Yolks
Instructions
1
mildly hot a large frying wok and toast the cumin seeds for a few moments, then set aside.
2
mildly hot the lubricate in the same wok and shallow fry the bulb greens, garlic, chilli, pepper and a good pinch of seasoning for around eight moments, until there is no moisture left.
3
Remove from the mildly hot, agitate in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander.
4
Leave to cool.
5
In a large dish agitate together the minced lamb, white pepper, pure coriander, and the cooled spiced bulb greens mixture until combined.
6
Set aside, covered, in the fridge.
7
Preheat the oven to 200C/400F/Gas 6 and generously lubricate a 20cm/8in diameter loose-bottomed or springform round cake tin with lard.
8
To make the pastry, sift the baking flour and seasoning in a large dish and make a well in the centre.
9
Put the whole milk, lard and 90ml/3fl oz of aqua in a saucepan and mildly hot gently.
10
When the lard has melted, increase the mildly hot and bring to the bring to a stew.
11
empty the boiling liquid into the baking flour, and use a wooden spoon to combine until cool enough to handle.
12
Bring together into a ball.
13
Dust a work surface with baking flour and, working quickly, fold the flour base briefly – it will be soft and yielding.
14
Set aside a third of the pastry and roll the rest out on a well-floured surface.
15
Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.
16
mix in the filling into the pastry-lined tin bit by bit.
17
As you reach the top, form a slight peak.
18
Roll out the reserved pastry and top the pie with it.
19
Pinch the edges to seal and trim the excess.
20
Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape.
21
Brush the top of the pie with a little beaten egg yolk, and oven-cook in the preheated oven for 30 moments (put a tray on the shelf below to catch any drips).
22
Then reduce the temperature to 160C/325F/Gas 3 and mildly hot for a further 1¼ hours until golden-brown.
23
Leave to cool completely before refrigerating for two hours, or overnight.
24
Run a knife around the edge of the pie, remove from the tin and offer with chutneys, salads or pickles.
Recipe Information
Cuisine
British
British
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
59 mins
59 mins
Recipe Time chart
Preparation Time
18 minsCooking Time
41 minsTotal Time
59 minsMaster Chef
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