Spicy Lamb Keema Scotch Pie

1

In a skillet over medium heat, brown the minced lamb with the chopped onion, garlic, and ginger until the meat is cooked through.

2

Stir in the garam masala, chili powder, turmeric, salt, and pepper. Cook for another 2 minutes until aromatic.

3

Add a splash of water if needed to scrape up fond, then stir in the frozen peas. Simmer until the mixture is relatively dry (wet filling will make the pastry soggy). Remove from heat and let it cool completely.

4

Preheat your oven to 375°F (190°C).

5

To make the pastry, heat the lard and water in a saucepan until boiling. Place the flour and a pinch of salt in a heatproof bowl.

6

Pour the hot liquid into the flour and mix with a spoon until combined. Once cool enough to handle, knead briefly until smooth.

7

Cut off 1/4 of the dough for the lids. Divide the rest into 4 balls. Working quickly while warm, press the dough into 4 straight-sided ramekins or large muffin tins to form the pie shells.

8

Fill the pastry shells generously with the cooled lamb mixture.

9

Roll out the reserved dough and cut 4 circles for the lids. Place on top of the pies and pinch the edges to seal firmly.

10

Brush the tops with the beaten egg and poke a small hole in the center of each lid for steam to escape.

11

Bake for 45-50 minutes until the pastry is golden brown and crisp. Serve warm.