McSinghs Scottish Meat Pie

A classic British pie with a spiced filling of tender lamb wrapped in delicate hot pastry. Aromatic, juicy, and incredibly delicious — the perfect dish for a festive table or family dinner.

Ingredients

• 2 tsp Cumin seeds
• 1 tbsp Rapeseed oil
• 2 pcs Red onion
• 6 clove Garlic
• 3 pcs Green hot pepper
• 1 pcs Red bell pepper
• 1 tsp Nutmeg (ground)
• 2 tsp Coriander (ground)
• 1 kg Lamb mince
• 1 tsp Black pepper
• 3 tbsp Coriander (fresh)
• 340 g Wheat flour
• 0.5 tsp Salt
• 90 ml Milk
• 150 g Lard
• 1 pcs Egg yolk

Instructions

1. Heat a skillet over high heat and lightly toast the cumin seeds for about 2 minutes. Set aside. In the same skillet, heat the oil and sauté the finely chopped red onion, garlic, hot pepper, and bell pepper with a pinch of salt until all moisture has evaporated — approximately 8 minutes. Remove from heat, add the toasted cumin, nutmeg, and ground coriander. Cool the filling to room temperature.
2. In a large bowl, combine the lamb mince, black pepper, fresh coriander, and the cooled spiced vegetable mixture. Mix well. Cover with plastic wrap and refrigerate.
3. Preheat the oven to 200°C. Generously grease a round springform pan with a diameter of 20 cm with oil or lard.
4. Sift the flour with salt into a large bowl and make a well in the centre.
5. In a saucepan, combine the milk, lard, and 90 ml of water. Heat over medium heat until the lard has completely dissolved, then bring to a boil over high heat.
6. Pour the boiling liquid into the well with the flour and stir with a wooden spoon until cooled to a warm state. Gather the dough into a ball.
7. On a flour-dusted surface, quickly knead the soft wet dough. Set aside one-third of the dough and roll out the rest into a thin sheet. Carefully place it in the pan, pressing it against the sides so the edge extends slightly above the rim.
8. Layer the filling into the dough, pressing it down lightly to form a slight peak in the centre. Roll out the reserved dough and cover the pie. Seal the edges and trim any excess. Make a hole at the top and insert a foil tube to allow steam to escape.
9. Brush the top of the pie with beaten egg yolk. Place a baking tray on the shelf below to catch any drips. Bake at 200°C for 30 minutes.
10. Reduce the temperature to 160°C and continue baking for a further 1 hour 15 minutes until golden brown. Cool the pie completely, then refrigerate for at least 2 hours or overnight.
11. Carefully run a knife around the edge of the pie and remove it from the pan. Serve with hot sauces, fresh salads, and homemade pickles.