150 g (6 oz) shortcrust pastry
6 - 8 mutton chops
2 tbsp (25 g) 1 oz butter
salt and pepper
1 small turnip
3 - 4 tablespoons rich milk or cream
6 - 8 mutton chops
2 tbsp (25 g) 1 oz butter
salt and pepper
1 small turnip
3 - 4 tablespoons rich milk or cream
method
1. Melt the butter in a frying pan and lightly brown the meat.
2. Peel the turnip and onion and dice. Parboil in water for 10 minutes. Drain well.
3. Arrange the meat and the vegetables in layers in a deep pie dish. Pour in the cream and season well.
4. Cover with the pastry crust and glaze.
5. Bake at 200 - 220°C (400 - 425°F) gas mark 6 - 7 for 10 minutes, then reduce the heat to 180°C (350°F) gas mark 4 and cook for a further 30 - 35 minutes.
2. Peel the turnip and onion and dice. Parboil in water for 10 minutes. Drain well.
3. Arrange the meat and the vegetables in layers in a deep pie dish. Pour in the cream and season well.
4. Cover with the pastry crust and glaze.
5. Bake at 200 - 220°C (400 - 425°F) gas mark 6 - 7 for 10 minutes, then reduce the heat to 180°C (350°F) gas mark 4 and cook for a further 30 - 35 minutes.
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