Mutton and olive pasties
- Published: 23 Apr 25
- Updated: 26 May 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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Makes 6 -
Prep time 30 min, plus 30 min chilling. Cook time 30 min
Nutrition
- 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.