Recipes, Mutton Recipes

Mutton pie recipe w/ a balti twist

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My mutton pie recipe with a balti twist pops with flavour and celebrates the multiculturalism of the North of England. The chicken version of this pie, since it’s invention in 1997, has become a cult staple at pie shops and football stadia the country over. The pie is an institution of the cuisine of This Sceptred Isle. It takes on many a forms, suitable for scoffing outside a football stadium, or served with mushy peas and gravy at a local caff, to share with buttered greens at a gastro pub or at the centre of a family table with a side of peas. Very few dishes have this remarkable range. All hail the humble pie!

Overhead shot of a suet crusted mutton pie, with cutlery and a bowl of broccoli around.

Serves 6

Ingredients

For the suet pastry

Method

For the filling:

  1. Season the diced mutton with sea salt.
  2. Set a heavy bottomed pot over a high heat and add a tablespoon of oil. Once hot, brown off the mutton, in batches and set to one side.
  3. Turn the heat down to medium and add the butter to the pan, once foaming add the curry leaves and fennel seeds. Cook in the foaming butter for 2-minutes, stirring occasionally.
  4. Add the onions and garlic and cook for 15-minutes with a lid on, stirring regularly.
  5. Once totally soft and sweet, add the coriander, cumin, turmeric and curry powder and cook for a further 5-minutes.
  6. Add the flour to the pot and, stirring continuously, cook for 3-minutes. Then add the hot stock in two goes and stir well to make sure of no lumps of flour.
  7. Return the mutton to the pot, along with the honey and bring to a boil, then reduce the heat to maintain a very gentle simmer and cook, partially covered, stirring occasionally for 1 ½ to 2 hours, or until the mutton is tender. Check for seasoning and adjust as necessary.
  8. Transfer the filling to a suitably sized pie dish and leave to cool slightly.

To make the pastry:

  1. Lightly flour a work surface and rolling pin and then roll the pastry to about a centimetre thickness and so that it is large enough to cover your pie dish.
  2. Crack the egg into a bowl and whisk, then take a pastry brush and brush the edges of the pie dish with the egg wash.
  3. Roll the pastry back around the rolling pin, lift and then roll it out over the pie dish. Crimp the edges and egg wash the top. Cut a hole in the middle of the pastry, so that steam can escape during the cooking.
  4. Heat your oven to 180°C and cook the pie for 45-55 minutes, until the pastry is a beautiful golden brown.
  5. Allow to cool for 10-minutes before serving.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.