Lamb
McSinghs Scotch pie Step By Step
Learn how to prepare McSinghs Scotch pie Step By Step with this simple recipe. Perfect for Lamb and ideal for British lovers....
⏱️
8 Min Prep
🔥
15 Min Cook
🍽️
2 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
bring to temperature a large frying skillet and toast the cumin seeds for a few mins, then set aside.
2
bring to temperature the cooking oil in the same skillet and sauté 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 bring to temperature, swirl around in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander.
4
Leave to cool.
5
In a large container swirl around together the minced lamb, white pepper, crisp 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 baking flour 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 bring to temperature gently.
10
When the lard has melted, increase the bring to temperature and bring to the bring to a bubble gently.
11
transfer 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, massage the flour base briefly – it will be soft and soft.
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 bubble gently 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
23 mins
23 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
15 minsTotal Time
23 minsMaster Chef
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