mutton and olive pasties

Mutton/Goat

Mutton and olive pasties

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Bold, briny flavours from olives, capers and anchovies cut through the robust taste of mutton in this tapenade-inspired twist on the classic pasty. Here’s why Emily Gussin’s modern spin on traditional pasties is a must-try…

Ingredients

500g strong white flour, plus extra for dusting

½ tsp fine salt

120g unsalted butter, chilled and chopped

120g lard, chilled and chopped

1 tsp nigella seeds

1 tsp dried thyme

7-8 tbsp ice-cold water

1 medium egg, beaten

400g diced mutton or lamb, fat trimmed, cut into 0.5cm cubes

50g pitted green olives, quartered

10g parsley, chopped

3 anchovy fillets in oil, chopped

1 tbsp capers, rinsed

1 shallot, finely chopped

1 tsp salt flakes

½ tsp freshly ground black pepper

Directions

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