Mutton Pies with Sweet Carrot Pickle

Revive the great British picnic and make sure your hamper is loaded with these traditional mutton pies from Alan Coxon
By Alan Coxon
Mutton Pies with Sweet Carrot Pickle
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the meat filling

  • 450 g mutton
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 tsp ground nutmeg
  • 1/4 tsp paprika
  • 25 g parsley, chopped
  • 25 g mint, chopped
  • 6 tbsp beef stock

For the pastry

  • 225 g plain flour
  • 1/2 tsp salt
  • 50 g lard
  • 50 ml milk
  • 50 ml water
  • 1 egg yolk, beaten

For the sweet carrot pickle

  • 200 g carrots
  • 30 ml golden syrup
  • 60 g brown sugar
  • 2 cloves garlic, chopped
  • pinch salt
  • pinch turmeric
  • pinch chilli powder
  • 1 red chilli
  • 1 sticks cinnamon
  • 80 ml vegetable oil


1. Preheat the oven to 190C/gas 5.

2. Remove the skin and gristle from the mutton and cut the meat into small pieces. Season with the salt, pepper, nutmeg paprika and herbs. Mix thoroughly.

3. Sieve the flour and salt into a warmed bowl. Bring the lard, milk and water to the boil in a saucepan and pour into the flour. Mix rapidly with a wooden spoon to form a soft dough. Turn out onto a warm, floured board and knead until smooth.

4. Cut off a quarter of the pastry to use for the lids. While still warm, mould the pastry into 6 small pie cases using a cup or muffin tin. Fill with the meat and moisten each pie with 1 tablespoon of the stock.

5. Moisten the pastry lids with water and stick them onto the pie cases, squeezing the sides gently to form a seal. Make two small holes in the top of each pie and brush with the egg. Bake the pies in the oven for 30-35 minutes, then serve hot or cold.

6. For the sweet pickle, peel the carrots and cut them finely into very thin matchstick strips.

7. In a small saucepan combine the golden syrup, brown sugar, garlic, salt, turmeric, chilli, and cinnamon. Stir over a low heat until well blended and the sugar has dissolved.

8. Remove from the heat and add the oil and carrots, stirring well. Set aside at room temperature for 1-2 hours before use (this will last for up to a week in the fridge). Serve at the picnic with the pies.

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