1 - Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside.
2 - 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.
3 - Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander.
4 - Leave to cool.
5 - In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined.
McSinghs Scotch pie | Taste Board
6 - Set aside, covered, in the fridge.
7 - Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard.
8 - To make the pastry, sift the flour and salt in a large bowl and make a well in the centre.
9 - Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently.
10 - When the lard has melted, increase the heat and bring to the boil.
11 - Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle.
12 - Bring together into a ball.
13 - Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist.
14 - Set aside a third of the pastry and roll the rest out on a well-floured surface.
15 - Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.
16 - Add the filling into the pastry-lined tin bit by bit.
17 - As you reach the top, form a slight peak.
18 - Roll out the reserved pastry and top the pie with it.
19 - Pinch the edges to seal and trim the excess.
20 - Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape.
21 - 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).
22 - Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown.
23 - Leave to cool completely before refrigerating for two hours, or overnight.
24 - Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles.
