McSinghs Scotch pie

Name: McSinghs Scotch pie
Yield: 9
Cuisine: Británica
Ingredients: 340 g Wheat flour; 90 ml Milk; 1 teaspoon Pepper; teaspoons Salt; 3 Green Chilli; 2 Red Onions; 3 tablespoons Coriander; 1 kg Lamb Mince; 6 Garlic Clove; Egg Yolks; 1 Red Pepper; 2 teaspoons Cumin; 1 teaspoon Nutmeg; 1 tablespoon Rapeseed Oil; 150 g Lard

Difícil

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 9 (estimated)

Nutrition facts

Protein15 %24 g
Carbs22 %36 g
Fat63 %45 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	651 kcal	264 kcal
Protein	24 g	9.7 g
Carbs	36 g	14.6 g
Fat	45 g	18.2 g

One serving is about 247 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty75/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: BritishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Lamb - British

Ingredients

340 g Wheat flour
90 ml Milk
1 teaspoon Pepper
teaspoons Salt
3 Green Chilli (finely chopped)
2 Red Onions (finely chopped)
3 tablespoons Coriander
1 kg Lamb Mince
6 Garlic Clove
Egg Yolks (Beaten)
1 Red Pepper (finely chopped)
2 teaspoons Cumin
1 teaspoon Nutmeg
1 tablespoon Rapeseed Oil
150 g Lard

Instructions

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.