McSinghs Scotch pie
Here is a straightforward way to make McSinghs Scotch pie at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Hard
Ingredients
- 2 tsp Ground Cumin
- 1 Tbs Rapeseed Oil
- 2 Finely diced Red Onions
- 6 Garlic Clove
- 3 Finely chopped Green Chilli
- 1 Finely diced red pepper
- 1 tsp Ground Nutmeg
- 2 tsp Chopped Coriander
- 1 kg Lamb Mince
- 1 tsp To taste Pepper
- 3 Tbs chopped Coriander
- 340 g Plain Flour
- ½ tsp Salt
- 90 ml Milk
- 150 g Lard
- Beaten Egg Yolks
Method
- 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.
Tips for the best McSinghs Scotch pie
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Let the lamb come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Fusion twist: keep the method but swap the spices for your own favourites — the British base takes well to it.
- Swap the lamb for beef or goat or jackfruit — keep the cooking time similar and check for doneness.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make McSinghs Scotch pie ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for ground cumin?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this McSinghs Scotch pie recipe hard to make?
It is rated hard: 16 ingredients and 10 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
0 comments