Coronation Mutton Pasty Recipe
A rediscovered “Fit for a King” recipe from the talented Grant Batty! Traditional and innovative all at once, with an introduction from the baker, we hope you enjoy this brilliant Coronation Mutton Pasty recipe!
“This is a Royal Treat to celebrate King Charles's Coronation. Inspired by King Charles's love for Mutton and the flavours of the classic Coronation Chicken. I had to go with the iconic Cornish pasty which pays homage to Charles's former title (The Duke of Cornwall). The shortcrust pastry is made using organic plain flour, ensuring a high-quality, sustainable base for this regal dish.”
In a food processor, blitz the flour and diced butter until you achieve a breadcrumb texture. With the processor still spinning, gradually incorporate the cold water. Once the dough forms into a ball, turn it out onto a sheet of cling film and refrigerate for 1-2 hours (ideally overnight).
Divide the chilled dough into four equal portions and roll each piece out into a thin circle (25cm diameter) on a floured surface.
In a bowl, coat the mutton with a splash of olive oil, spices, and seasoning. Transfer the mutton to an ovenproof dish, cover, and cook for 90 minutes at 150°C.
After 90 minutes, remove the dish from the oven and discard any fat released from the mutton. Add the onions, potato, and garlic to the dish, and cook over medium heat for 5 minutes.
Add the wine, apricot jam, tomatoes, and bay leaf to the dish. Stir to combine, cover, and return to the oven at 180°C for 1 hour.
Once cooked, shred the mutton with a fork and mix it with the sauce. Allow the mixture to cool before stirring in the Cornish Clotted cream.
Place a large spoonful of the Coronation mutton filling in the centre of each pastry circle. Fold the pastry over the filling, and crimp the edges to seal.
Place the pasties onto a baking tray, brush them with beaten egg, and bake for 45 minutes at 180°C, or until golden brown.
Serve the pasties warm and enjoy a taste of royalty in celebration of King Charles's coronation!
