200 g (8 oz) puff pastry
600 g (1 1/2 lb) fillet of mutton, beaten thin
1 onion, chopped
1 large glass claret or red wine
2-3 anchovies, chopped
handful capers, well drained
pinch of nutmeg
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
600 g (1 1/2 lb) fillet of mutton, beaten thin
1 onion, chopped
1 large glass claret or red wine
2-3 anchovies, chopped
handful capers, well drained
pinch of nutmeg
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
method
1. Put the slices of meat into a pan with the chopped onion. Just cover with water and simmer until tender.
2. When done, lift out the meat and place in a deep pie dish.
3. Bring the wine to the boil with the anchovies, capers and nutmeg. Simmer for 5 minutes.
4. Melt the butter, stir in the flour and add the claret sauce. Stir well until the sauce thickens.
5. It should not, however, be too thick. Add a little of the meat gravy if necessary. Adjust the seasoning.
6. Pour over the meat, making sure that the sauce gets right through to the pieces at the bottom.
7. Cover with puff pastry, glaze and bake at 220°C (425°F) gas mark 7 until golden brown.
2. When done, lift out the meat and place in a deep pie dish.
3. Bring the wine to the boil with the anchovies, capers and nutmeg. Simmer for 5 minutes.
4. Melt the butter, stir in the flour and add the claret sauce. Stir well until the sauce thickens.
5. It should not, however, be too thick. Add a little of the meat gravy if necessary. Adjust the seasoning.
6. Pour over the meat, making sure that the sauce gets right through to the pieces at the bottom.
7. Cover with puff pastry, glaze and bake at 220°C (425°F) gas mark 7 until golden brown.
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