Name: Mutton and olive pasties
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 6
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

Mutton and olive pasties

Bold, briny flavours from olives, capers and anchovies cut through the robust taste of mutton in this tapenade-inspired twist on the classic pasty. Here’s why Emily Gussin’s modern spin on traditional pasties is a must-try… Big flavours: “I swapped classic beef for the stronger, more complex flavour of mutton (from sheep over two years old), which gives the filling a real boldness. love the salty, briny umami of an olive tapenade, and it balances the richness of the mutton beautifully.” The filling: Keeping it chunky means you get noticeable hits of capers, olives and anchovies (which have an affinity with mutton and lamb) in every bite, alongside a delicate grassy freshness from the parsley and background sweetness from the shallots.” Next-level pastry: “I kept the pastry formula of 50:50 butter to lard as it gives the perfect texture, but I added oniony nigella seeds and earthy dried thyme for more pops of flavour.” Browse more brilliant picnic recipes.

Freezable

ServesMakes 6

Hands-on30 min

Oven30 min

DifficultyEasy

Method

For the pastry, sift the flour, salt and a twist of pepper into a large bowl. Add the butter and lard and rub between your fingers until it’s the consistency of fine breadcrumbs (or pulse together in a food processor). Stir in the nigella seeds and thyme. Add just enough of the chilled water to bring it together into a dough. Shape into a flat disc, then wrap and chill for at least 30 minutes.

Heat the oven to 220°C/200°C fan/gas 7. Stir together all the filling ingredients in a large bowl.

Roll out the pastry on a lightly floured surface to 5mm thick – it’s easier to divide it and work with half the dough at a time. Cut out 6 x 20cm circles (3 from each half), rerolling if needed but trying not to overwork the dough. Spoon the filling into the centre of each circle, leaving a 2.5cm border. Brush the pastry border with a little beaten egg, then fold in half to enclose the filling. Seal well, pressing the pastry borders together and working from one end all the way around, removing any excess air inside the pasty as you go. For a simple way to crimp the edges of the dough, create a wavy edge by putting a finger from one hand under the sealed pastry edges and pressing gently down on both sides of it with 2 fingers of the other hand. (Alternatively, you could press the edges with a fork.)

Arrange the pasties on a large, lined baking sheet and brush all over with beaten egg. Bake for 25-30 minutes until the pastry is golden and crisp.

Per serving (Makes 6)

Calories

771kcals

Fat

47g (23g saturated)

Protein

25g

Carbohydrates

60g (1.4g sugars)

Fibre

3.6g

Don’t waste it: An opened jar of anchovies will keep sealed in the fridge for several weeks. Add a couple to warm cooking oil at the start of a pasta sauce or before frying eggs or chicken, to let them dissolve and add salty umami to your dish.