McSingh's Scotch Pie
A fusion twist on the classic Scottish hot water crust pie, filled with spiced lamb mince, fragrant cumin, coriander and green chilli. Perfect served with chutney, salad or pickles.
Ingredients
-
Lamb Mince⚖ 1 kg None
-
Lard⚖ 150 g 💧 163 ml 🥄 11 tbsp
-
Plain Flour⚖ 340 g 💧 566.7 ml 🥛 2⅓ cup
-
Rapeseed Oil⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
-
Red Onions⚖ 300 g 🧅 2 pcs
-
Egg Yolks⚖ 18 g 1 pcs
-
Milk⚖ 92.7 g 💧 90 ml 🥄 6⅛ tbsp
-
Green Chilli⚖ 135 g 🌶️ 3 pcs
-
Red Pepper⚖ 150 g 🫑 1 pcs
-
Garlic Clove⚖ 30 g 🧄 6 pcs
-
Cumin⚖ 4.9 g 2½ pcs
-
Nutmeg⚖ 2.5 g 2½ pcs
-
Coriander⚖ 39.9 g 1⅔ pcs
-
Pepper⚖ 2.5 g 2½ pcs
-
Coriander⚖ 8.9 g ⅓ pcs
-
Salt⚖ 3 g 💧 2.5 ml 🥄 ½ tsp
Total nutrition
5871 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat a large frying pan and toast the cumin seeds for a few minutes until fragrant, then set aside. Heat 1 tablespoon of rapeseed oil in the same pan and fry the red onions, garlic, green chilli, red pepper and a good pinch of salt over medium heat for around 8 minutes, until all moisture has evaporated. Remove from the heat and stir in the toasted cumin seeds, 1 teaspoon of nutmeg and 2 teaspoons of ground coriander. Leave to cool completely.
- In a large bowl, combine 1 kg of lamb mince with 1 teaspoon of black pepper, 3 tablespoons of fresh coriander and the cooled spiced onion mixture. Mix thoroughly until well combined. Cover and refrigerate until needed.
- Preheat the oven to 200°C / 400°F / Gas 6. Generously grease a 20 cm loose-bottomed or springform round cake tin with lard.
- To make the hot water crust pastry, sift 340 g of plain flour and ½ teaspoon of salt into a large bowl and make a well in the centre. Place 90 ml of milk, 150 g of lard and 90 ml of water in a saucepan and heat gently until the lard has melted, then increase the heat and bring to the boil. Pour the boiling liquid into the flour and stir with a wooden spoon until cool enough to handle, then bring together into a smooth ball.
- Dust a work surface with flour and knead the dough briefly — it will be soft and moist. Set aside one third of the pastry for the lid, then roll out the remainder on a well-floured surface. Line the prepared tin with the pastry, pressing it firmly up the sides so it pokes just above the rim of the tin.
- Spoon the filling into the pastry-lined tin in layers, forming a slight peak at the top. Roll out the reserved pastry and place it over the filling as a lid. Pinch the edges together firmly to seal and trim any excess. Poke a small hole in the centre of the lid and insert a small tube made from aluminium foil to allow steam to escape during baking.
- Brush the top of the pie with beaten egg yolk. Bake in the preheated oven for 30 minutes, placing a tray on the shelf below to catch any drips. Reduce the temperature to 160°C / 325°F / Gas 3 and continue baking for a further 1 hour 15 minutes until the pastry is deep golden brown. Leave the pie to cool completely, then refrigerate for at least 2 hours or overnight. Run a knife around the edge, remove from the tin and serve with chutneys, salads or pickles.
Source:
TheMealDB
✨ Sign up to rate this recipe and get a personalized feed