Dartmouth Pie

Name: Dartmouth Pie
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 150 g/5 oz prunes, pitted; 100 g/4 oz raisins; 1 level teaspoon whole allspice berries; 450 ml/¾ pint mutton or beef stock; 150 g/5 oz dried apricots; 1 blade whole mace; 1 tablespoon flour; juice and grated zest of 1 orange (preferably a Seville orange); 5 cm/2 inch stick of cinnamon; 2 teaspoons whole coriander seeds; salt; 900 g/2 lb mutton, trimmed; 1 egg, beaten; 225 g/8 oz shortcrust pastry; 2 level teaspoons black peppercorns; 450 g/1 lb onions, sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

We found a sketchy recipe for Dartmouth Pie in Cassell’s Dictionary of Food. It was more a description than a recipe, in fact – a mutton pie with spices. We worked on the idea, fleshing it out with memories of a venison and dried fruit pie that we used to make at the Hole in the Wall, and this was the result. The well-spiced seasoning and natural sweetness of the dried fruit give it an almost medieval air.

If you can’t get real mutton, substitute well-hung beef or venison rather tha