Curried Mutton Pie

Curried Mutton Pie

Food Main Courses British Indian

Calum Franklin, Executive Chef at Holborn Dining Room in London, is leading the new pie brigade with his brilliant collection of stunning handcrafted pies.

2 Servings
Ingredients
1 boneless lamb shoulder
2 Spanish onions, diced
1 tsp root ginger, puréed
1 tsp garlic, puréed
15ml vegetable oil
2g turmeric
20g madras curry powder
4g chilli powder
4g ground cumin
4g ground coriander
4g garam masala
800g chopped tomatoes
200g diced peeled potatoes, steamed until just soft
10g unsalted butter
800g puff pastry
1 whole egg, beaten
Method
  1. Preheat oven to 220C.
  2. Roast the lamb shoulder for 25 mins until golden then put into a casserole dish.
  3. In a separate pot, sweat down the onion, ginger and garlic with the oil.
  4. Toast spices in a pan and add to onions, then add tomatoes and cook out briefly.
  5. Pour the mixture over the lamb and top up with water, if needed, to cover
  6. Turn the oven down to 150C and braise for 2.5 hours with the lid on.
  7. Allow to rest, then remove the lamb from liquid, chill. Break down meat into nuggets, removing any fat.
  8. Put braising liquid back on to reduce, skimming the fat off until saucy, then chill and mix with the meat. Add diced potato and check seasoning.
  9. Preheat oven to 180C. Cut pastry in half and roll one 45cm by 35cm piece and the other half 30cm by 20cm, both with 4mm thickness.
  10. Butter a 30cm by 20cm oven dish and place the large pastry sheet inside, allowing excess to flap over the sides.
  11. Refrigerate the pastry for 20 mins.
  12. Add cold lamb mix to pie base, place second pastry sheet on top and brush well with beaten egg. Fold overlap in and crimp edges.
  13. Make a small hole in the middle of the lid to allow steam to escape and bake for 45 mins in the oven at 220C.