• 500g soft flour 
  • 250g salted butter
  • 5g salt 
  • 150g water
  • Macphie Demi-Glace
  • Macphie GlenGlaze®
  • 1kg mutton leg on the bone
  • Olive oil
  • Crushed garlic cloves
  • Salt and pepper
  • Rosemary
  • Carrot, onion and celery
  • Surf clams
  • Samphire
  • White wine
  • Butter


  1. Crumb the flour and butter add the salt and water, bring together to a dough, try  not to overmix. Line a pie tin with the pastry and cut lid to fit.

  2. Season the mutton leg with salt and pepper and rub with olive oil, roast in a hot oven until golden brown. Add your diced carrots, celery, onion, rosemary and garlic and cover.  Cook on a low heat until it falls off the bone.

  3. Allow to cool slightly and shred the meat down with the vegetables. Add the cooking juices, and Macphie Demi-Glace until you have a good pie fill consistency.

  4. Fill the pie cases and top. Crimp and glaze with the Macphie GlenGlaze®, cutting a hole in the lid.  Bake until golden brown.

  5. Steam the clams in white wine until open. Add the Macphie Demi-Glace and diced butter, simmer until the butter has incorporated and you have a shiny sauce.

  6. Serve with steamed samphire.