Autumn larder – Mutton and potato pasties

 In Autumn, Ingredients, Meat, Poultry & Game, Mutton/Lamb

Another ‘non-pie’, meat and potato pasties are, alongside the bridies that follow, the ideal on-the-go food. Whether heading to the game, or taken to work for lunch, this is a perfectly packaged meal. Mutton gives so much flavour when you cook it slowly, be careful not to add the potatoes too early, as while you want them to be meltingly soft, you don’t wish a starchy mush. Serve simply with brown sauce if you need anything. There will

Mutton and potato pasty

(Makes 2)

300g diced mutton
1 onion sliced into half moons
1 small sprig rosemary
Salt and black pepper
500ml beef or mutton stock
2 potatoes – chopped into 1cm dice
500g shortcrust pastry
1 egg

  1. Set the oven to 150C. Season the mutton with the salt and place in a heavy based ovenproof dish. Add the rosemary and onion, season well with pepper, and pour over the stock. Place in the oven for 3 hours, removing the rosemary after 2;
  2. Add the chopped potatoes, stir through, and cook for a further hour, adding a little water if necessary. When cooked the stew should be thick, remove from the oven and leave to cool. Remove the pastry from the fridge;
  3. Heat the oven to make the pasties cut the pastry in half, roll out to 4-5mm thick, and cut round a teaplate to give you the correct size (roughly 7”). Whisk the egg;
  4. Place a good mound of the stew to one side of the pastry round only, leaving around 1” gap to the edge, brush the whole of this with the egg wash the whole way round the pastry;
  5. Fold over the side without meat until it just more than covers the meat, pushing out all air gently. Fold over the outside of the bottom layer to meet the top layer, and crimp together to ensure a good seal;
  6. Brush with egg wash and cut a small hole on the top of the pasty to allow a good seal, bake for 20-25 minutes until golden brown on an oiled roasting tray.

From Scottish Daily Mail Autumn Larder series

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