McSinghs Scotch pie

Chauffer a large frying pan and toast the cumin seeds for a few minutes, then set aside

Chauffer the oil in the same pan and Frire the Oignon, Ail, chilli, Poivre and a good pinch of Sel for around eight minutes, until there is no moisture left

Retirer from the Chauffer, Remuer in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander

Leave to cool.

In a large bowl Mélanger together the minced Agneau, white Poivre, fresh coriander, and the cooled spiced Oignon mixture until combined

Set aside, covered, in the fridge.

Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard.

To make the pastry, sift the Farine and Sel in a large bowl and make a well in the centre.

Put the Lait, lard and 90ml/3fl oz of water in a saucepan and Chauffer gently

When the lard has melted, increase the Chauffer and bring to the Bouillir.

Verser the boiling liquid into the Farine, and use a wooden spoon to combine until cool enough to handle

Bring together into a ball.

Dust a work surface with Farine and, working quickly, knead the dough briefly – it will be soft and moist

Set aside a third of the pastry and roll the rest out on a well-floured surface

Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.

Ajouter the filling into the pastry-lined tin bit by bit

As you reach the top, form a slight peak

Roll out the reserved pastry and top the pie with it

Pinch the edges to seal and trim the excess

Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow Cuire à la vapeur to escape.

Brush the top of the pie with a little beaten Œuf yolk, and Cuire au four in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips)

Then reduce the temperature to 160C/325F/Gas 3 and Cuire for a further 1¼ hours until golden-brown

Leave to cool completely before refrigerating for two hours, or overnight.

Run a knife around the edge of the pie, Retirer from the tin and Servir with chutneys, salads or pickles.