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Individual Mutton Pies
Individual Mutton Pies is a traditional English recipe (from Cornwall) for a classic individual pie of mutton and onions cooked in a shortcrust pastry shell with gravy. The full recipe is presented here and I hope you enjoy this classic English version of: Individual Mutton Pies.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
10–12
Rating: 
Tags : Mutton RecipesVegetable RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes
This is a classic Cornish recipe for individual mutton and onion pies with gravy.
Ingredients:
1kg
savoury shortcrust pastry
700g lean mutton (or lamb) cut into 6mm dice
2 onions, finely chopped
2 tbsp fresh parsley, finely chopped
800ml well-seasoned mutton, beef, or game gravy
2 egg yolks, beaten with 1 tbsp milk, to glaze
Method:
Prepare the pastry according to the recipe and roll out on a floured work surface. Grease the wells of 10 to 12 muffin tins, cut the pastry into rough circles and use these to line the muffin moulds (trim off any excess). Gather the pastry scraps and set aside to form lids later.
Combine the mutton, onions and parsley and mix well to combine. Use this mixture to fill the pastry shells and 1/4 fill each pie with gravy. Roll out the scraps and use these to cut out circles to form lids. Brush the edges of the pastry and securely crimp the lids to the bases. Cut a slit in the centre to allow steam to escape then then brush the tops with the egg and milk mix to glaze.
Transfer to an oven pre-heated to 160°C and bake for 60 minutes, or until the meat is tender and the pastry is well browned. Remove from the oven and allow to cool slightly. Serve hot accompanied by chips, boiled peas, gravy and garnished with parsley.
