McSinghs Scotch pie

Ingredients

• minced lamb225g
• ground mace.5 tsp
• ground nutmeg.5 tsp
• Salt and freshly ground black pepperAs needed
• For the pastry:As needed
• plain flour225g
• salt.5 tsp
• lard75g
• water75ml
• milk75ml
• egg, beaten1 piece

Instructions

1. 1

   Step 1

   For the filling, mix the minced lamb with the spices and a little water to bind.

2. 2

   Step 2

   For the hot water crust pastry, melt the lard in a pan with water and milk.

3. 3

   Step 3

   Sift the flour and salt into a bowl and make a well in the center.

4. 4

   Step 4

   Pour the hot liquid into the well and mix to form a dough.

5. 5

   Step 5

   Knead briefly, then roll out two-thirds of the pastry and use it to line a greased pie tin.

6. 6

   Step 6

   Fill the pastry case with the lamb mixture.

7. 7

   Step 7

   Roll out the remaining pastry to make a lid.

8. 8

   Step 8

   Brush the rim of the pie with beaten egg and place the lid on top, crimping the edges to seal.

9. 9

   Step 9

   Make a small hole in the center of the lid to allow steam to escape.

10. 10

    Step 10

    Brush the top of the pie with beaten egg.

11. 11

    Step 11

    Bake at 200°C (400°F) for 45-50 minutes, or until the pastry is golden brown and the filling is cooked through.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

McSinghs Scotch pie can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.