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McSinghs Scotch pie

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  • Cumin - 2 tsp
  • Rapeseed Oil - 1 tbs
  • Red Onions - 2 finely chopped
  • Garlic Clove - 6
  • Green Chilli - 3 finely chopped
  • Red Pepper - 1 finely chopped
  • Nutmeg - 1 tsp
  • Coriander - 2 tsp
  • Lamb Mince - 1kg
  • Pepper - 1 tsp
  • Coriander - 3 tbs
  • Plain Flour - 340g
  • Salt - ½ tsp
  • Milk - 90 ml
  • Lard - 150g
  • Egg Yolks - Beaten


  • Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside.
  • Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left.
  • Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander.
  • Leave to cool.
  • In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined.
  • Set aside, covered, in the fridge.
  • Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard.
  • To make the pastry, sift the flour and salt in a large bowl and make a well in the centre.
  • Put the 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.
  • Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle.
  • Bring together into a ball.
  • 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.
  • 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.
  • 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.
  • Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles.

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