Tony’s Scotch Pie

Ingredients

For the hot water paste:

• 200g x Lard or Butter or Ghee

• 120mls x Milk

• 120mls water

• 450g x Flour Plain

• 1 Teaspoon Salt

For the Pie filling

• 550g Lamb Shoulder Mince, or lamb mince

• Salt to taste

• ½ nut meg grated

• 1 stp chilli powder

• 2 tsp garlic pureed

• 2 tsp ginger puree

• 1small red onion file chopped

• Chopped fresh coriander

• 3 tsp ground Garam Masala

method

for hot water paste

• In a medium saucepan, bring the water, milk and lard to the boil

• In a bowl sieve the flour, salt together, make a well in the centre of the bowl

• Pour in the boiling liquid

• Mix with a spoon until it is cool enough to do it by hand

• Mix to a nice soft dough and keep in the bowl with a hot damp tea towel over it

for the filling

• In a bowl toughly mix all ingredients cook a bit in a pan and check seasonings

For the pie

• For the pie, roll out the paste until it is 2mm thick.

• Line buttered 5 individual pie moulds with the rolled paste

• Spoon in the filling and cover with a pastry top and brush with egg yolk

• Place the moulds on to a roasting tray

• Bake in the oven for 21 minutes at 185 C.

• While the pies are cooking get the lamb and other ingredients ready to finish the dish

• Allow to cool slightly before removing the pies from the mould.

Enjoy!! And make sure to tag @McTSingh in photos of your pies on social media! 📷