I have been compiling recipes for a proposed book I intend to have published called “Indian Influences on Scottish Cooking”. I have taken traditional Scottish dishes and “Indianised” them.
Here is a twist on the popular “Scotch Pie”.
Hot Water Pastry
8 oz/225 g lard or dripping with a ½ tsp of turmeric
4 Cardamom Pods
1.5 lb self-raising flour
1 sp salt
10 fl oz/300 ml water
Milk (for the glaze
1lb/500 g finely minced lamb or mutton
1 tsp of Garam Masala
1 tsp ground Cumin
8 oz/225g breadcrumbs
Salt, pepper, nutmeg or mace to season.
To make the Hot water paste:-
Melt the lard in a pan with the Water, Turmeric and the Cardamom
Place the flour in a mixing bowl and add the liquid (Remove the cardamom pods)mix well with a wooden spoon.
.When the dough has cooled a little – knead with your hands .When it is smooth and ‘elastic’ – leave in a warm place until firmer (but still elastic enough to roll out)
I prefer to use a metal ring, roll out the pastry till about 2-3cms thick and line the rings, cut out lids (Slightly larger than the ring size to allow for shrinkage) . Leave aside covered with a cloth.
Lightly fry the Garam Masala with the Cumin in a little oil, add the minced Lamb/Mutton and fry for a further 15 minutes, season with a little salt and pepper and a pinch of nutmeg.
.Mix the mince with the breadcrumbs and stir till blended.
.Fill the pie shells to 3/4 full. Add the top and seal.
.Using a knife, make a couple of cuts in the centre of the pie to allow the steam to escape. Brush with milk to glaze.
.Pre-heat the oven to 190 centigrade/ 375 F.Bake in the oven for 25 minutes or until golden brown.