Curried mutton pie

Name: Curried mutton pie
Total time: 4 h 20 min
Yield: serves 6
Ingredients: boneless lamb or mutton shoulder 1 (around 1.4kg); vegetable oil; onions 2, diced; garlic grated to make 1 tsp; ginger grated to make 1 tsp; madras curry powder 1 heaped tbsp; chilli powder 1 tsp; ground cumin 1 tsp; ground coriander 1 tsp; garam masala 1 tsp; chopped tomatoes 2 x 400g tins; potato 300g, cut into 1cm dice and boiled; unsalted butter 10g; puff pastry 800g; egg 1, beaten; mango 1, cut into 1cm dice; red chilli 1, seeded and finely diced; lime 1, zested; coriander finely chopped to make 2 tbsp

4 hours 20 minutes plus chilling
serves 6
A little effort

The Holborn Dining Room offers beautifully crafted seasonal pies including this mutton curry pie. This recipe by Chef Calum Franklin, takes a little effort, but is the perfect meal to impress your friends this weekend

June 13, 2017 at 5:08 pm

Ingredients

boneless lamb or mutton shoulder 1 (around 1.4kg)
vegetable oil
onions 2, diced
garlic grated to make 1 tsp
ginger grated to make 1 tsp
madras curry powder 1 heaped tbsp
chilli powder 1 tsp
ground cumin 1 tsp
ground coriander 1 tsp
garam masala 1 tsp
chopped tomatoes 2 x 400g tins
potato 300g, cut into 1cm dice and boiled
unsalted butter 10g
puff pastry 800g
egg 1, beaten

MANGO SALAD

mango 1, cut into 1cm dice
red chilli 1, seeded and finely diced
lime 1, zested
coriander finely chopped to make 2 tbsp

Method

Step 1

Heat the oven to 220C/fan 200C/gas 7.
Step 2

Put the lamb/mutton shoulder on a roasting tray and roast for 25 minutes until golden. Reduce the oven to 150C/fan 130C/gas 2.
Step 3

In a large casserole over a medium heat, add 1 tbsp of vegetable oil and fry the onion, garlic and ginger and a pinch of salt for 10-15 minutes until really soft.
Step 4

Add the spices and cook gently for another 5 minutes, stirring regularly.
Step 5

Tip in the tomatoes, add the lamb/mutton (discarding any fat) and top up with enough water to cover.
Step 6

Bring to the boil, put a lid on and put in the oven for 2 ½ hours.
Step 7

Remove the lamb from the liquid and cool completely. Skim the liquid of excess fat and reduce until saucy. leave to cool.
Step 8

Once cool, break the lamb into bite-sized pieces, discarding the fat and sinew.
Step 9

Mix with the potato and enough of the reduced sauce to be nice and saucy and season.
Step 10

Heat the oven to 220C/fan 200C/gas 7.
Step 11

Butter 6 pie tins or tall ceramic ramekins roughly 10cm x 10cm, and roll out a block of pastry to a thickness of 4mm. Line each tin, leaving a 2cm excess.
Step 12

Roll the remaining pastry out to a thickness of 4mm, cut out 10cm x 10cm circles and lightly score in a diamond shape.
Step 13

Add the cold lamb mix to the lined tins and put the pastry circles on top. Brush the top with beaten egg and fold the overlaps over and crimp.
Step 14

Make a small hole in the middle of the lid to allow steam to escape. Chill for 30 minutes.
Step 15

To make the mango salad, toss all of the ingredients and season.
Step 16

Bake the pies for 30-35 minutes until deep golden, then remove the pies from the oven and leave to cool for 10 minutes before carefully removing from the tins.
Step 17

Serve warm with the mango salad.