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Mutton and olive pasties

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 23 Apr 25
Updated: 23 Apr 25

Bold, briny flavours from olives, capers and anchovies cut through the robust taste of mutton in this tapenade-inspired twist on the classic pasty. Here’s why Emily Gussin’s modern spin on traditional pasties is a must-try…

Big flavours: “I swapped classic beef for the stronger, more complex flavour of mutton (from sheep over two years old), which gives the filling a real boldness. love the salty, briny umami of an olive tapenade, and it balances the richness of the mutton beautifully.”
The filling: Keeping it chunky means you get noticeable hits of capers, olives and anchovies (which have an affinity with mutton and lamb) in every bite, alongside a delicate grassy freshness from the parsley and background sweetness from the shallots.”
Next-level pastry: “I kept the pastry formula of 50:50 butter to lard as it gives the perfect texture, but I added oniony nigella seeds and earthy dried thyme for more pops of flavour.”

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Easy
May 2025

Test kitchen approved

Makes 6
Prep time 30 min, plus 30 min chilling. Cook time 30 min

Big flavours: “I swapped classic beef for the stronger, more complex flavour of mutton (from sheep over two years old), which gives the filling a real boldness. love the salty, briny umami of an olive tapenade, and it balances the richness of the mutton beautifully.”
The filling: Keeping it chunky means you get noticeable hits of capers, olives and anchovies (which have an affinity with mutton and lamb) in every bite, alongside a delicate grassy freshness from the parsley and background sweetness from the shallots.”
Next-level pastry: “I kept the pastry formula of 50:50 butter to lard as it gives the perfect texture, but I added oniony nigella seeds and earthy dried thyme for more pops of flavour.”

Browse more brilliant picnic recipes.

Freezable

Nutrition: per serving

Calories: 771kcals
Fat: 47g (23g saturated)
Protein: 25g
Carbohydrates: 60g (1.4g sugars)
Fibre: 3.6g
Salt: 2.2g

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Ingredients

For the pastry

500g strong white flour, plus extra for dusting
½ tsp fine salt
120g unsalted butter, chilled and chopped
120g lard, chilled and chopped
1 tsp nigella seeds
1 tsp dried thyme
7-8 tbsp ice-cold water
1 medium egg, beaten

For the filling

400g diced mutton or lamb, fat trimmed, cut into 0.5cm cubes
50g pitted green olives, quartered
10g parsley, chopped
3 anchovy fillets in oil, chopped
1 tbsp capers, rinsed
1 shallot, finely chopped
1 tsp salt flakes
½ tsp freshly ground black pepper

Method

For the pastry, sift the flour, salt and a twist of pepper into a large bowl. Add the butter and lard and rub between your fingers until it’s the consistency of fine breadcrumbs (or pulse together in a food processor). Stir in the nigella seeds and thyme. Add just enough of the chilled water to bring it together into a dough. Shape into a flat disc, then wrap and chill for at least 30 minutes.
Heat the oven to 220°C/200°C fan/gas 7. Stir together all the filling ingredients in a large bowl.
Roll out the pastry on a lightly floured surface to 5mm thick – it’s easier to divide it and work with half the dough at a time. Cut out 6 x 20cm circles (3 from each half), rerolling if needed but trying not to overwork the dough. Spoon the filling into the centre of each circle, leaving a 2.5cm border. Brush the pastry border with a little beaten egg, then fold in half to enclose the filling. Seal well, pressing the pastry borders together and working from one end all the way around, removing any excess air inside the pasty as you go. For a simple way to crimp the edges of the dough, create a wavy edge by putting a finger from one hand under the sealed pastry edges and pressing gently down on both sides of it with 2 fingers of the other hand. (Alternatively, you could press the edges with a fork.)

Arrange the pasties on a large, lined baking sheet and brush all over with beaten egg. Bake for 25-30 minutes until the pastry is golden and crisp.

Recipe from May 2025 Issue

Nutrition

Nutrition: per serving

Calories: 771kcals
Fat: 47g (23g saturated)
Protein: 25g
Carbohydrates: 60g (1.4g sugars)
Fibre: 3.6g
Salt: 2.2g

delicious. tips

Don’t waste it: An opened jar of anchovies will keep sealed in the fridge for several weeks. Add a couple to warm cooking oil at the start of a pasta sauce or before frying eggs or chicken, to let them dissolve and add salty umami to your dish.
These pasties freeze well uncooked. Give them the egg wash, then open freeze on a tray before putting in an airtight container in the freezer for up to 3 months. You can bake direct from frozen; lower the oven temperature to 180°C/160°C fan/gas 4 and add an extra 15-20 minutes to the cooking time – check the filling is piping hot. Once cooked they’ll keep in a container in the fridge for up to 3 days. Heat in a medium oven until hot throughout.