Mutton Pie Recipe:
Indian mutton keema stuffed in a crispy yoghurt pastry.
A bite of this hot just baked pie, “nice and crisp, mmmmm quite delicious” and then almost in an afterthought he said “good winter food, eh!?#”. Not sure if that was a question or just an expression, I looked askance and knew it was the later. My affirmation was not required for he had already picked a second and was squirting in a whole load of ketchup onto it. I have always known that the best way to find if your food was good is to observe more than listen, the expressions and the amount of leftover best spells our report card.
I had baked this small batch of pies yesterday after contemplating for long, the idea has been in my head ever since Gary baked his Beef Onion and Guinness pies on MasterChef Australia this season. My recipe however was totally altered while being executed, infact so much that the only common factor that remained at the end was the word “pie”. I used mutton or Goat meat to make my stuffing for the pie, while you can choose any other lean red meat like lamb. The pastry turned perfectly crumbly and crispy, thereby successfully establishing yoghurt as a replacement for sour cream in a savoury pastry recipe. That was a real find for now the crust of many of those galletes or tarts can be made using our healthy household ingredient, the yoghurt or curd. A healthy convenience isn’t it.
Ingredients (Serves 2-3/ Makes 6 pies):
For the Mutton stuffing:
- 250 gms minced goat meat or mutton keema
- 1 tsp curd/ yoghurt
- 1/4th tsp turmeric
- 1/2 tsp red chilli powder
- 1 tsp ginger-garlic paste
- 2 and ½ tbsp vegetable oil
- 1 tbsp ghee or clarified butter
- 3 large onion, thin sliced
- 2 small bay leaf
- 2 green cardamom
- 2 clove
- 1 large green chilli, fine chopped
- Some chopped green coriander
- 1/2 tsp pepper powder
- 1 beaten egg
- Salt to taste
For the yoghurt pastry:
- 1 cup plain flour
- 1/2 cup unsalted butter, cubed and chilled
- 2 heaped tbsp yoghurt or curd, chilled
- 2 tbsp chilled water
The Mutton Filling:
- Marinate the keema with the entire curd, turmeric, chilli powder, ginger-garlic paste, salt to taste ½ tbsp oil and keep aside for at least ½ hour.
- Later heat the remaining oil and ghee together in a deep frying pan, add the bay leaf, cardamom and clove and fry till they just pop, then add the entire onions.
- Fry onions till they are translucent and then add the marinated keema and fry together for 5-10 minutes on a medium flame till oil oozes from the corner.
- Add 2 cups of water cover and cook on a slow flame for another 15-20 minutes or till the water dries up.
- Then remove lid and turn the flame to high and fry well for another 5 minutes and set aside to cool. Add coriander and pepper and put it away in the fridge to chill.
The Yoghurt Pastry:
- Mix butter and flour together in a processor till it starts appears like bread crumbs.
- Also blend the yoghurt and water together, add this to the flour mixture a spoon full gradually and mix only until the pastry dough just comes together.
- Do not knead, just shape into a disc and cover up with a cling film and put in the refrigerator to firm up and chill approx ½ an hour.
- Preheat the oven to 180oC and grease a six hole muffin tray or individual tins and keep aside.
- Lightly dust the work surface and roll out the firmed up pastry dough, approx 3 mm thick.
- Cut 6 rounds of the size such that when placed and pressed into the mould then about a cm of the base is drawn above the mould.
- Cut another 6 six rounds of size 1 cm bigger than the mouth of the mould.
- Place the six larger pie bases into each mould and gently press the base lightly inside, drawing it a little above the mould. Fill each mould with an equal quantity of the mixture and brush the free edges with a little water. Place the smaller rounds on the top and crimp the edges together to seal the filling.
- Using a sharp knife pierce a small slit/hole on the surface of each pie and brush them with beaten egg.
- Bake at 180oC for 20 minutes or till the crust is nice and golden. Allow to rest for 5 minutes. Then serve with tomato ketchup and a lot of tissues.
Dos and Don’ts:
- You may choose your own variety of meat; prefer a lean red variety.
- You may choose to cook the meat in a slow cooker or a pressure cooker, just make sure its cooked and the gravy is reduced to a thick consistency.
- Do allow the filling to cool before adding to the pastry; also make sure the pastry is crimp sealed properly to avoid the filling from oozing out.
- Do not bake on a very high temperature for you may burn both the filling and the pastry.
- Do not knead while making the pastry dough, just mix and chill.