Mutton Pies à la Windsor is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of small pies of mutton, parsley, shallot and brown sauce baked in a shortcrust shell that can be served hot or cold. The full recipe is presented here and I hope you enjoy this classic British version of: Mutton Pies à la Windsor.
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This is a classic recipe for a Victorian version of Mutton Pies à la Windsor that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 324.—MUTTON PIES A LA WINDSOR.
Cut the lean part of a pound of loin of mutton into very small squares, season this with chopped mush rooms, parsley, and shallot, pepper and salt, and a little brown sauce or gravy, of any kind most convenient; mix altogether in a basin. Next, line some tartlet or patty-pans with short paste made without sugar ; fill these with some of the prepared mince ; cover them over with a top, press and pinch them round the edge ; egg them over ; place a stamped ornament on the top of the attics ; make a very small hole in the centre for ventilation, to prevent their bursting while baking ; push them in the oven on a baking-sheet for about twenty minutes; and when done, dish them on a napkin and send to table. Note.—Small patties made as directed above, either with chicken or veal and ham, any kind of game or meat; or filled with any of the great variety of preparations for making croquets, they form an agreeable change for the dinner-table, and are also calculated to become favourite accessories to picnics or race-course luncheons, as well as welcome additions to the sportsman's basket of prog.
Modern Redaction
Ingredients:
500g loin of mutton, finely diced
2 tbsp mushrooms, finely chopped
1 tbsp parsley, finely chopped
1 shallot, finely chopped
salt and freshly-ground black pepper
200ml brown sauce or brown gravy
enough shortcrust pastry for 6 small patty pans
1 egg, beaten with 2 tbsp water
Method:
In a bowl, combine the mutton, mushrooms, parsley and shallot. Season to taste with salt and black pepper then mix in the brown sauce or gravy.
Roll out the pastry and use half to cover the base and sides of the patty pans. Fill with the mutton mixture then use the remaining pastry to cover the tops. Pinch the edges closed with the tines of a fork then cut a steam hole in the centre.
Brush with the egg wash, place on baking trays then transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until the pastry is golden and the filling is piping hot and cooked through.
These pies can be served warm or can be cooled to serve at picnics.
