Name: Mutton and Turnip Pie
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and pepper; Juice and grated zest of 1 orange; 2 lb (1 kg) lamb, from the fillet end of the leg; 1 egg yolk, well beaten; 2 lb (1 kg) small young turnips; 2½ cups (6 dl) stock (stock cube will do); ¼ cup (30 g) flour; 2 teaspoons curry powder; 3 tablespoons (45 g) butter; ¾ lb (360 g) puff pastry

Preparation info

Serves
4

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This combination has always been favoured in Cornwall, where mutton and turnips are also a traditional filling for pasties.

This recipe, from a manor house in south Cornwall, has two special additional flavours, mild curry and orange. The flavours of orange and young turnips are particularly good together.

Ingredients

2 lb (1 kg) lamb, from the fillet end of the leg
2 teaspoons curry powder

Method

Trim all the skin and fat from the lamb and cut the meat into ½ inch (1 cm) dice. Mix the curry powder, salt and pepper with the flour and roll the lamb in it. Fry the meat in the butter, stirring and shak

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Mutton and Turnip Pie

Ingredients

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