Mutton Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the meat
Cut steaks from the loin of mutton and beat them.
Remove some of the fat and season the meat well.
Assemble and bake
Place a little water at the bottom of a baking dish.
Cover the meat with a thick layer of pastry dough.
Bake in a 400°F (200°C) oven until cooked through.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Loin of mutton
- Provides the main meat, whose fat adds richness and whose fibres become tender when cooked through.
- Pastry dough
- Forms a sealed top crust that traps steam and browns in the oven.
The step that matters
Bake until cooked through. The thick pastry layer insulates the meat and slows heat reaching the centre, so the mutton can stay underdone inside while the crust is already browned. Baking until the meat is fully cooked, rather than judging by the crust colour, keeps it safe and tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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