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Curried mutton pie

Published: June 13, 2017 at 5:08 PM

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Serves 6

A little effort

Total time: 4 hrs and 20 mins

plus chilling

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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

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Make this comforting mutton pie, then check out our Sri Lankan mutton rolls, slow-cooked mutton curry, mutton keema, and West Indian curried mutton.

Ingredients

Nutrition

• 1 (around 1.4kg) boneless lamb or mutton shoulder

• vegetable oil

• 2 onions

  diced

• grated to make 1 tsp garlic

• grated to make 1 tsp ginger

• 1 heaped tbsp madras curry powder

• 1 tsp chilli powder

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp garam masala

• 2 x 400g tins chopped tomatoes

• 300g potato

  cut into 1cm dice and boiled

• 10g unsalted butter

• 800g puff pastry

• 1 egg

  beaten

MANGO SALAD

• 1 mango

  cut into 1cm dice

• 1 red chilli

  seeded and finely diced

• 1 lime

  zested

• finely chopped to make 2 tbsp coriander

Nutrition: per serving

• kcal1148
• fat74.7g
• saturates34.5g
• carbs63.4g
• sugars13.1g
• fibre8g
• protein51.5g
• salt1.6g

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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.

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