McSinghs Scotch pastei

Bereiding

1. 1

   verhit a large frying pan and toast 2 theelepels komijn seeds for a few minuten, then zet opzij. verhit the olie in the same pan and bak the ui, knoflook, chili, paprika 1 theelepel peper and a good pinch of ½ tsp zout for around eight minuten, tot there is no moisture left. haal van het vuur, roer erdoor the toasted komijn seeds, ground mace (or 1 theelepel nootmuskaat) and gemalen 2 theelepels koriander. laat to cool.

2. 2

   In a large bowl meng door elkaar the minced lamsvlees, white paprika, verse 3 eetlepels koriander, and the cooled spiced ui mixture tot combined. zet opzij, covered, in the fridge.

3. 3

   verwarm de oven voor op 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with 150 g lard.

4. 4

   To maak the pastry, sift the bloem and zout in a large bowl and maak a goed in the centre.

5. 5

   doe 90 ml melk, lard and 90ml/3fl oz of water in a saucepan and verhit voorzichtig. When the lard has melted, increase the verhit and breng aan de kook.

6. 6

   giet the boiling liquid into the bloem, and use a wooden spoon to meng tot cool enough to handle. breng together into a ball.

7. 7

   Dust a work surface with bloem and, working snel, knead the dough briefly – it will be zacht and moist. zet opzij a third of the pastry and roll the rust out on a goed-floured surface. Line the pie dish with the pastry, pressing it right up the sides tot it pokes just over the top of the tin.

8. 8

   voeg toe 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 laat stoom to escape.

9. 9

   Brush the top of the pie with a little beaten ei yolk, and bak in the preheated oven for 30 minuten (doe a tray on the shelf below to catch any drips). Then laat inkoken the temperature to 160C/325F/Gas 3 and kook for a further 1¼ uur tot goudbruin-bak bruin. laat to cool completely before refrigerating for two uur, or overnight.

10. 10

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