McSinghs Scotch pie

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat a large frying pan and toast the cumin seeds for a few minutes, then keep to one side.
2. 2Heat the panWarm the oil in the same pan and cook the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left.
3. 3Remove from the heat, fold in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander. Leave to cool.
4. 4In a large mixing bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined. Put to one side, covered, in the fridge.
5. 5Heat the ovenSet the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard.
6. 6To make the pastry, sift the flour and salt in a large mixing bowl and make a well in the centre.
7. 7Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to a boil.
8. 8Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball.
9. 9Dust a work surface with flour and, working quickly, work the dough briefly – it will be soft and moist. Keep to one side a third of the pastry and roll the rest out on a well-floured surface.
10. 10Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.
11. 11Add 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.
12. 12Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape.
13. 13Brush 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).
14. 14Next, reduce the temperature to 160C/325F/Gas 3 and let it cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight.
15. 15ServeRun a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles.