McSinghs Scotch pie
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In mcsinghs scotch pie, tsp Cumin, tbs Rapeseed Oil and finely chopped Red Onions are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat 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.
- 2In 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.
Nutrition
- Calories
- 1198
- Protein
- 73.6g
- Carbs
- 68.1g
Recommended Equipment & Products
Chef tips
It is best to work with the hot water crust pastry while it's still warm and pliable; this is the secret to creating the straight, stable sides that define a traditional Scotch pie.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In mcsinghs scotch pie, tsp Cumin, tbs Rapeseed Oil and finely chopped Red Onions are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.