This month's recipe - Aromatic Mutton Pie, cooked in the award winning kitchens of The Windmill, Mayfair by Pie Master Carl Smith For recipe details please head to www.windmillmay...
Genius! This recipe has everything going for it. Choosing suet pastry instead of the ubiquitous puff pastry is absolutely brilliant. What a wonderful chef!
@jeanmunn Hello Jean, thanks for your comments. I can understand your perception that there's too much going on, however, mutton has such depth of flavour, it really supports strong vegetable flavourings including fennel. I called it 'aromatic' mutton pie because of the savoury, sweet, aromatic, richness of the pie. Many of my pie recipes are centred on the meat content but mutton isn't that cheap and so the addition of a healthy vegetable content makes it economical and...delicious!
@jeanmunn Mutton is not as readily available as lamb Jean and thats why the Mutton Renaissance Society exists - to support hill farmers and to facilitate an increase in demand for mutton. Mutton lost popularity with the demise of the wool trade. Lamb is delicious and we've served beautiful grilled best ends of lamb at the Guinea (our sister establishment) for many years. However at the Windmill, we use mutton for slow cooking, pies and the like. Next time you're in London, come and see us.
bermudaguy1 The pie in the video was basically a family pie and I wanted to keep it quite simple for people to make. You can of course totally encase the pie in pastry, thats how we do it at the Windmill because we make the pies individually.
Carl Smith Well, I've got the ingredients for the steak and kidley pie. I like your pastry recipe for the top though. I will try using regular pastry for the bottom and your recipe for the top. Thanks for what looks fantastic....cant wait to try it.I wish I could get mutton in Bermuda. Nobody's got any!
Hi Mr UK, sadly I’ve hung up my pie making apron and retired. I’m now a dovotee of the low carb high fat way of living eating and may embark on recipes within realm of cooking.
