mutton and olive pasties | delicious.magazine

Ingredients

• For the pastry
• 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
• For the filling
• 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