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Introduction

The Yorkshire Gourmet cooks up a treat for British Pie Week. Exploring the sweet flavours from Heritage Breed Mutton with fresh ingredients sourced locally.

Swaledale shoulder of mutton with laver seaweed, anchovies, capers and globe artichokes encased in shortcrust pastry and a rough puff pastry lid. Laver seaweed with its grassy / hay-like aroma enhances the flavour of mutton accentuating its flavour. I used ‘Welshman’s Caviar’ dried and toasted laver seaweed produced by The Pembrokeshire Beach Food Company. Anchovies enhance the flavour of the mutton while acting as a natural seasoning. Capers and preserved globe artichokes add depth and interest while complementing the mutton. This is one tasty pie!

Method

To make the pie filling:

  1. In a large casserole pan with a lid add a splash of rapeseed oil over a medium heat. Then add the chopped celery and onion and soften, put the lid on to sweat the vegetables for about five minutes. Add the minced garlic and the herbs and cook for about another minute or so.
  2. Add the diced mutton along with the anchovies and a good grinding of black pepper and brown the meat gently. Sprinkle the dried laver seaweed into the pan and stir to coat the meat.
  3. Add the wine and turn up the heat to simmer, reduce the wine by half.
  4. Add the flour and stir everything around in the pan.
  5. Add the lamb stock along with the grated lemon zest. Put the lid on the pan and simmer gently for an hour and half. Stir from time to time so that nothing sticks to the bottom of the pan.
  6. Add the globe artichokes and capers and stir everything together.
  7. Taste the pie filling for seasoning adding freshly ground black pepper.
  8. Set aside to cool.

To assemble and bake the pies:

  1. Pre-heat the oven to 160°C.
  2. Lightly grease the baking tin(s).
  3. On a lightly floured work surface, roll out the shortcrust pastry to about 3mm thick. Line the bottom of the baking tin with the pastry and trim away the excess pastry.
  4. Place some scrunched up greaseproof paper on top of the pastry and scatter with baking beans. Put the baking tin(s) in the oven and bake the pastry for 10 minutes. Take the baking tins out of the oven and remove the greaseproof paper and baking beans. Put the baking tin(s) back in the oven and continue baking the pastry for a further 5 minutes.
  5. Remove the baking tin(s) from the oven and let the pastry cool before you add the pie filling.
  6. Increase the oven temperature to 180°C.
  7. Top each pie with rough puff pastry rolled to a thickness of 3mm, glaze the pastry lid with beaten egg and scatter with black and white sesame seeds.
  8. Put the pies in the oven and bake until golden for about 30 minutes.

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To help you create this dish and many more, view our Mutton on the Farmison & Co. site.