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Mutton and Potato Pies
Mutton and Potato Pies is a traditional British recipe for a classic pie of a shortcrust pastry shell filled with a blend of mutton, vegetables and potatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Mutton and Potato Pies.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
10
Rating: 
Tags : Mutton RecipesVegetable RecipesBaking RecipesBritish Recipes
This is a classic Victorian recipe brought right up to the modern day. The taste of mutton is great for anyone who likes beef or game and this recipe certainly gives the lie to the commonly-held belief that mutton is just 'old, stringy, lamb'. Mutton has a flavour all its own that benefits from long, slow, cookery. It's and ideal meat for slow roasting, stews, curries and slow-baked pies.
Ingredients:
For the Shortcrust Pastry:
500g (5 cups) plain flour
250g (generous 1 cup) butter
10ml (1/2 cup) chilled water
For the Filling:
500g (1 lb) boneless mutton (let or haunch is good for this)
1 large onion, diced
2 carrots, diced
1 potato, scrubbed and diced
2 celery sticks, diced
1 egg, beaten
salt and freshly-ground black pepper, to taste
Method:
Begin with the pastry. Sift the flour into a large bowl. Dice the butter, add to the bowl and add to the bowl. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. Add the chilled water, a little at a time, and mix with a flat-bladed knife until the mixture comes together as a dough.
Turn onto a floured work surface and knead until smooth and elastic. Wrap in clingfilm (plastic wrap) and chill in the refrigerator for 20 minutes before use.
Remove any fat and gristle from the lamb then cut into small pieces. Transfer these to a large bowl and mix in the diced onion, carrots, potato and celery. Season to taste and toss to mix once again.
Remove the pastry from the refrigerator and cut off 1/3 (set this aside for the lids of the pies). Roll the remainder out and cut out six circles (use plates at a template). Divide the meat mixture evenly between the pastry circles, piling it in the centre of each.
Roll out the remaining pastry and cut six smaller circles (about 10cm [4 in] in diameter). Arrange these on top then dampen the edges of the pastry bases, bring the pastry up around the meat, pleat it to fit the lid and pinch the edges together.
Form a small hole for steam to escape in the centre of each pie lid then brush all over with the beaten egg. Carefully slide the pies onto greased baking trays then transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for 60 minutes, or until the filling is cooked and the pastry is golden.
Serve hot or cold. These make an excellent picnic accompaniment.
