mutton and olive pasties
Bold, briny flavours from olives, capers and anchovies cut through robust mutton in this tapenade-inspired take on the classic pasty.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Rolling pin
- Cookie cutter
- Pastry brush
- Kitchen scale
- Sifter
- Pepper mill
- Oven
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Plastic wrap
- Measuring spoon
- Spoon
- Fork
- Whisk
- Colander
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
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