Mutton and Turnip Pie

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

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

Europe
United Kingdom
Engalnd
Main course

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