Traditional Scotch Pie

Toast cumin seeds in a dry frying pan over medium heat for 2 minutes until fragrant.

Heat oil in the pan and sauté red onion, garlic, chilies, and red pepper with a pinch of salt for 8 minutes until moisture evaporates.

Stir the toasted cumin, ground mace, and ground coriander into the vegetable mixture, then remove from heat to cool.

Mix the ground lamb, white pepper, chopped cilantro, and the cooled vegetable mixture in a large bowl until well combined.

Preheat the oven to 200°C (400°F) and grease the 20cm cake tin with lard.

Sift the flour and salt into a bowl and create a well in the center.

Combine milk, lard, and water in a saucepan and bring to a boil.

Pour the boiling liquid into the flour well and stir with a wooden spoon until a dough forms and is cool enough to touch.

Knead the warm dough on a lightly floured surface until smooth and pliable.

Divide the dough, reserving one-third for the lid. Roll out the larger piece and line the prepared tin, leaving a slight overhang.

Transfer the lamb filling into the pastry-lined tin, mounding it slightly in the center.

Roll out the remaining dough, place it over the filling, and crimp the edges to seal. Cut a hole in the center and insert a small foil tube.

Brush the top of the pastry with the beaten egg yolk.

Bake at 200°C (400°F) for 30 minutes.

Lower the oven temperature to 160°C (325°F) and bake for another 75 minutes until the pastry is golden brown and the internal lamb temperature is 74°C (165°F).

Cool the pie completely, then refrigerate for at least 2 hours before removing from the tin and serving.