McSinghs Scotch pie

Method

1. 1

   Heat a large frying pan and toast 2 tsp of cumin seeds for a few minutes, then set aside. Heat the oil in the same pan and fry the onion, garlic, chilli, 1 tsp of pepper and a good pinch of ½ tsp salt for around eight minutes, until there is no moisture left. Remove from the heat, stir in the toasted cumin seeds, ground mace (or 1 tsp of nutmeg) and ground 2 tsp of coriander. Leave to cool.

2. 2

   In a large bowl mix together the minced lamb, white pepper, fresh 3 tbsp of coriander, and the cooled spiced onion mixture until combined. Set aside, covered, in the fridge.

3. 3

   Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with 150 g of lard.

4. 4

   To make the pastry, sift the flour and salt in a large bowl and make a well in the centre.

5. 5

   Put 90 ml of milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to the boil.

6. 6

   Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball.

7. 7

   Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist. Set aside a third of the pastry and roll the rest out on a well-floured surface. Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.

8. 8

   Add the filling into the pastry-lined tin bit by bit. As you reach the top, form a slight peak. Roll out the reserved pastry and top the pie with it. Pinch the edges to seal and trim the excess. Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape.

9. 9

   Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips). Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight.

10. 10

    Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles.