British · Dinner · Hard
McSingh's Scotch Pie
- Total
- 5 hr 10 min
- Prep
- 3 hr 10 min
- Serves
- 10
- Calories
- 525
A sturdy hot-water crust encloses lamb spiced with cumin, coriander and green chili. The tall pie slices neatly after a cool rest.
Warm pastry is the key to shaping McSingh's Scotch Pie into a tall, self-supporting shell. The spiced onion mixture cools before joining the lamb, keeping the filling easy to pack into the case.
Work with the crust while it is pliable and leave a steam vent in the lid. Check the temperature in the center of the thick filling; a golden crust can appear before the lamb is ready.
Method
Toast cumin seeds in a skillet over medium heat for . Add canola oil, red onions, garlic, green chilies, red bell pepper and 1/2 tsp salt. Cook for until soft and fairly dry, then stir in nutmeg and coriander. Cool for .
Mix cooled vegetables with ground lamb, black pepper, cilantro and 1/2 tsp salt. Heat the oven to 400°F (200°C). Line the base of an 8-inch springform pan with parchment.
Mix 2 3/4 cups flour with remaining salt. Heat milk, water and lard in a saucepan over medium heat for until the fat melts and the liquid just boils. Pour into the flour and stir; cool only until safe to handle.
Knead briefly, reserving one-third of the dough for the lid. Use the remaining flour to roll the larger piece and line the pan, pressing it up the sides. Pack in the lamb filling.
Roll out the lid, place over the filling and pinch the edges closed. Cut a central steam vent and brush with beaten egg yolk. Place the pan on a rimmed sheet pan.
Bake for , then reduce to 325°F (165°C) and bake for until deeply golden and the center reaches 160°F. Rest for , then refrigerate for before unmolding and slicing.
Forkue tips
- Measure milk and water as 1/4 cup plus 2 tbsp each; have the filling ready before making the warm pastry.
Storing and reheating
Keep the mcsingh's scotch pie refrigerated for up to 3 days. Serve chilled or reheat slices covered at 325°F until hot, uncovering briefly to crisp the pastry.
Kitchen gear
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McSingh's Scotch Pie: FAQ
Can I replace the lard?
Vegetable shortening works in the same amount, though the crust flavor changes. Keep the hot-water method so the pastry remains easy to shape.
Why did the pastry crack while lining?
Hot-water pastry stiffens as it cools. Work while it is warm and press small cracks closed before adding the filling.
How do I store and reheat McSingh's Scotch Pie?
Keep the mcsingh's scotch pie refrigerated for up to 3 days. Serve chilled or reheat slices covered at 325°F until hot, uncovering briefly to crisp the pastry.
How long does McSingh's Scotch Pie take?
About 5 hr 10 min in total: 3 hr 10 min prep and 2 hr cooking.
What do I need to make McSingh's Scotch Pie?
The key ingredients are cumin seeds, red onions, garlic, green chilies, red bell pepper and ground nutmeg, plus pantry basics.
Any tips for McSingh's Scotch Pie?
Measure milk and water as 1/4 cup plus 2 tbsp each; have the filling ready before making the warm pastry.
