This mutton pie recipe brings together simple ingredients and a straightforward method to produce a savory, hand-sized pie with a flaky pastry and a well-seasoned lamb filling. The instructions are broken into clear stages — making the pastry, preparing the filling, assembling the pies, and baking — so you can work at a comfortable pace and produce consistent results.
Ingredients for Mutton Pie
- 1 pound lean lamb, trimmed of bone and excess gristle (or substitute cooked/raw venison)
- 1 teaspoon Worcestershire sauce (or 1 teaspoon mushroom ketchup)
- 1 small onion or shallot, finely minced
- 1/2 teaspoon ground mace or nutmeg
- 4 tablespoons stock (beef, chicken, or vegetable)
- Salt and freshly ground black pepper, to taste
- For the pastry:
- 1 pound plain (all-purpose) flour
- 1/2 teaspoon salt
- 1/2 pint (about 250 ml) boiling water
- 4 ounces beef dripping or lard (or a neutral baking fat of your choice)
How to Make Mutton Pie
- Prepare the pastry: In a large mixing bowl combine the flour and salt. Make a well in the center.
- Carefully pour the boiling water into the well and use a spatula to bring the mixture together until it cools enough to handle.
- When cool enough, quickly form the dough into a ball. Turn it onto a lightly floured board and knead briefly until smooth. Flatten it into a disc.
- Divide the dough into two equal portions. Keep one half covered and warm while you roll out the other.
- Roll the first half into a large oval. Place a small jar or round object (about 3 inches / 7–8 cm across) in the center as a template.
- Mold the pastry up and around the jar to form sides about 3 inches (7–8 cm) high, creating a hollow filling holder. Once the shape holds, remove the jar and repeat as needed to make multiple shells.
- Roll out the reserved dough and cut rounds to fit as lids for your pastry cases.
- Prepare the filling: Trim any remaining sinew from the lamb and cut it into very small pieces or mince it finely.
- Combine the chopped lamb with minced onion/shallot, Worcestershire sauce (or mushroom ketchup), ground mace or nutmeg, and the stock. Season with salt and pepper and mix thoroughly so the flavors are evenly distributed.
- Spoon the filling into each pastry shell, filling to just below the rim. Dampen the edges of the shell with a little water, then place the pastry round on top and pinch the edges to seal.
- Make a small slit in the center of each top to allow steam to escape during baking. Brush the tops with a little milk or a beaten egg for a golden finish.
- Bake the pies on a baking sheet in a preheated oven at 250°F (120°C) for about 45 minutes, or until the pastry is set and lightly golden. Cooking times will vary slightly with oven performance; check that the filling is hot throughout before serving.
Recipe Notes
Trim bones and large pieces of gristle from the meat before mincing. If you prefer, use a short pre-cook for tougher cuts: lightly braise diced lamb in stock until just tender, then cool and use in the filling. The pastry in this recipe is a hot-water style pastry that produces a sturdy, slightly flaky shell suitable for handheld pies.
Serving and Yield
This recipe yields approximately 4 individual mutton pies. Serve warm as part of a casual meal with a green salad, roasted vegetables, or pickles. Leftovers keep well refrigerated for 2–3 days and can be reheated in a low oven until warmed through.