Mutton Pies

Delicious little pies filled with mutton and vegetables, Mutton Pies make ideal picnic food. Or serve them cold for lunch, accompanied by a mixed green salad.

15 PIES

1 lb. boned mutton, cut from the leg and left in one piece

11 teaspoons salt bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

2 medium-sized onions

1 tablespoon butter

1 medium-sized onion, finely chopped

1 carrot, scraped and finely chopped

2 small turnip, peeled and finely chopped

5 fl. oz. chicken stock

8 oz. Hot Water Crust

Pastry dough

2 teaspoon black pepper

1 tablespoon chopped fresh parsley

1 egg, lightly beaten

Place the mutton in a large saucepan. Pour in enough water just to cover and add

1 teaspoon of salt, the bouquet garni and the two whole onions. Place the pan over moderately high heat and bring the water to the boil, skimming off any scum that rises to the surface. Reduce the heat to low, cover the pan and simmer the mutton for

1 to

1| hours or until it is tender when pierced with the point of a sharp knife.

Remove the pan from the heat and allow the mutton to cool in the cooking liquid. When the mutton has cooled, skim off any fat that has formed on the surface of the liquid. Using two large spoons, lift the meat out of the pan and place it on a chopping board. Discard the cooking liquid and vegetables.

With a sharp knife, cut the mutton into very small pieces. Place them in a large mixing bowl.

Preheat the oven to hot 425°F (Gas Mark 7, 220°C). With the tablespoon of butter, lightly grease 15 patty tins and set them aside.

Place the chopped onion, carrot and turnip in a small saucepan and pour over the chicken stock. Place the pan over moderate heat and cook the vegetables for 10 minutes or until they are tender.

Meanwhile, divide the dough in half and set one half aside. On a lightly floured surface, roll out the other half to a circle about .’-inch thick. With a 3-inch pastry cutter, cut the dough into 15 circles. Line the prepared patty tins with the circles.

Roll out the remaining dough to a circle about {-inch thick and, using a 2-inch pastry cutter, cut the dough into 15 circles. Set the circles aside.

Remove the pan containing the vege-tables from the heat and drain the vegetables, reserving the cooking liquid. Add the vegetables to the meat, then add the remaining salt, the pepper, parsley and enough of the reserved liquid to moisten the mixture. Stir well to blend.

Spoon the mixture into the prepared patty tins and cover with the reserved dough circles, crimping the dough to-gether at the edges to seal. With a sharp knife, cut a small slit in the tops. With a pastry brush, brush the tops of the pies with the beaten egg.

Place the patty tins in the oven and bake the pies for 20 to 30 minutes or until the pastry is golden brown. Remove the pies from the oven and let them cool slightly in the patty tins. Carefully remove the pies from the tins and place them on a wire rack to cool completely before serving.

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