Lamb
McSinghs Scotch pie Made Easy
McSinghs Scotch pie Made Easy is a delicious Lamb dish that can be prepared in just a few simple steps....
⏱️
11 Min Prep
🔥
29 Min Cook
🍽️
4 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
fiery up a large frying wok and toast the cumin seeds for a few mins, then set aside.
2
fiery up the cooking oil in the same wok and shallow fry the bulb produce, garlic, chilli, pepper and a good pinch of seasoning for around eight mins, until there is no moisture left.
3
Remove from the fiery up, mix gently in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander.
4
Leave to cool.
5
In a large container combine together the minced lamb, white pepper, pure coriander, and the cooled spiced bulb produce mixture until combined.
6
Set aside, covered, in the fridge.
7
Preheat the oven to 200C/400F/Gas 6 and generously margarine a 20cm/8in diameter loose-bottomed or springform round cake tin with lard.
8
To make the pastry, sift the ground mix and seasoning in a large container and make a well in the centre.
9
Put the dairy liquid, lard and 90ml/3fl oz of moisture in a saucepan and fiery up gently.
10
When the lard has melted, increase the fiery up and bring to the bring to a stew.
11
transfer the boiling liquid into the ground mix, and use a wooden spoon to combine until cool enough to handle.
12
Bring together into a ball.
13
Dust a work surface with ground mix and, working quickly, massage the pastry mix briefly – it will be soft and juicy.
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 mins (put a tray on the shelf below to catch any drips).
22
Then reduce the temperature to 160C/325F/Gas 3 and oven-cook 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 dish up with chutneys, salads or pickles.
Recipe Information
Cuisine
British
British
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
29 minsTotal Time
40 minsMaster Chef
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