McSinghs Scotch pie

Name: McSinghs Scotch pie
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 tsp cumin; 1 tbsp canola oil; 2 red onions; 6 garlic cloves; 3 green chiles; 1 red bell pepper; 1 tsp nutmeg; 2 tsp cilantro; 2.2 lb ground lamb; 1 tsp pepper; 3 tbsp cilantro; 12 oz all-purpose flour; ½ tsp salt; ⅓ cup + 2 ½ tsp milk; 5 oz lard; Beaten egg yolk

A weekend British dinner made with lamb. Ready in about 55 minutes. Difficulty: more effort.

25 minPrep (about)
30 minCook (about)
55 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 23 people +

Changed from 4 to 23 people · Back to 4

Main ingredient

12.7 lb ground lamb Shopping tip: Ground lamb (UK: lamb mince).

Fresh & other

12 red onions
35 garlic cloves
17 green chiles Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
6 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
¼ cup cilantro
1 cup + 1 tbsp cilantro
4.3 lb all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
2 ¼ cups milk
1.9 lb lard
Beaten egg yolk

Sauces & oils

⅓ cup + 1 ½ tsp canola oil Shopping tip: Canola oil (UK: rapeseed oil).

Spices & seasonings (4): cumin, nutmeg, pepper, salt

¼ cup cumin
2 tbsp nutmeg
2 tbsp pepper
3 tsp salt

How to make it

Steps in our own plain words.

Heat a big frying pan plus toast the cumin seeds for some minutes.
Set aside.
Heat the oil in the same pan.
Fry the onion salt, garlic, chilli, pepper and a good pinch.
Take it off the heat.
Stir in ground coriander, ground mace and the toasted cumin seeds.
Leave to cool.
The cooled spiced onion, fresh coriander and White pepper mixture until mixed in a large bowl mix the minced lamb.
Set aside, covered, in the fridge.
Turn the oven on to 400°F and grease 8 inches 8in diameter loose- or springform round cake tin with lard.
Salt, sift the flour and To make the pastry in a big bowl and make a fully in the centre.
Put the 2 ¼ cups of water, lard and milk in a pot.
Heat.
Wait until the lard has melted.
Increase the heat.
Bring to the boil.
Pour the boiling liquid in your flour, and use a wooden spoon to mix until cool enough to handle.
Bring together into a ball.
Dust a work surface using flour and, working quickly.
Knead the dough briefly – it will be tender and moist.
Set aside a third of the pastry.
Roll the rest out on a fully-floured surface.
Line your pie dish using your pastry, pressing it right up the sides till it pokes over the top of the tin.
Add the filling in the pastry-lined tin bit by bit.
As you reach top, form a slight peak.
Roll out the reserved pastry.
Top the pie with it.
Pinch your edges to seal and trim the excess.
Poke a hole in the top of your pie and insert a little tube made from aluminium foil to let steam to escape.
Brush the top of your pie with a little beaten egg yolk.
Bake in the heat the oven for 30 minutes.
Reduce your temperature to 325°F.
Heat for a further 1¼ hours till golden-brown.
Leave to cool fully before refrigerating for two hours, or overnight.
Run a knife around your edge of the pie.
Remove from the tin.
Serve with chutneys, salads or pickles.