Mutton Pies

Name: Mutton Pies
Yield: Makes 8 pies
Cuisine: United Kingdom
Ingredients: Salt and pepper; Salt and pepper; 1 egg yolk; 1¼ cups (3 dl) good brown gravy, with 1 tablespoon mushroom ketchup added; 1 lb (½ kg) mutton or lamb from the fillet end of the leg, cut into very small dice; 1 lb (½ kg) short pastry; 1¼ cups (3 dl) good brown gravy, with 1 tablespoon mushroom ketchup added; 3 tablespoons finely chopped parsley; 2 onions, very finely chopped; 1 lb (½ kg) mutton or lamb from the fillet end of the leg, cut into very small dice

Preparation info

Makes
8
pies

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

A Cumbrian recipe which is much the same as that used for the mutton pies that were a favourite dish of King George V.

Ingredients

1 lb (½ kg) short pastry
1 lb (½

Europe
United Kingdom
Engalnd
Cumbrian
Pie

Method

Roll out the pastry ⅛ inch (0.25 cm) thick and line individual soufflé dishes or deep patty pans with it. Reserve enough pastry to cut a lid for each.

Mix the onions and