McSinghs Scotch pie

Directions

• Toast the cumin seeds in a large frying pan for a few minutes then set aside.
• Heat the rapeseed oil in the same pan and fry the onions, garlic, chillies, red pepper and a good pinch of salt for about 8 minutes until moisture evaporates.
• Remove from heat and stir in toasted cumin, nutmeg and ground coriander, then leave to cool.
• In a large bowl mix the lamb mince, white pepper, fresh coriander and the cooled spiced onion mixture until combined, cover and chill.
• Preheat oven to 200C and grease a 20cm loose-bottom or springform tin with lard.
• Sift flour and salt into a large bowl and make a well in the centre.
• Put milk, lard and 90ml water in a saucepan and heat gently until lard melts, then bring to the boil.
• Pour boiling liquid into the flour and mix with a wooden spoon until cool enough to handle and form a ball.
• Dust surface with flour, knead briefly, set aside one third of pastry and roll out the remainder to line the tin, pressing up the sides.
• Add the filling into the pastry-lined tin, forming a slight peak at the top.
• Roll out reserved pastry to cover the pie, pinch edges to seal, trim excess and poke a hole in the top; insert a small foil tube for steam.
• Brush the top with beaten egg yolk and bake at 200C for 30 minutes with a tray below to catch drips.
• Reduce oven to 160C and bake a further 75 minutes until golden brown.
• Leave to cool completely then refrigerate for at least 2 hours or overnight.
• Run a knife around the edge, remove from tin and serve with chutneys, salads or pickles.