For the Filling
- 1kg Pork Mince
- 300g Black Pudding
- 250g Bacon, chopped
- 1 tbsp fresh Sage, chopped
- 1 tsp fresh Thyme, chopped
- 1 tsp Salt
- 1 tsp Ground Pepper
- 2 pinches Ground Nutmeg
For the Pastry
For the Jelly
- Preheat the oven to 180°C / 350F / Gas Mark 4.
- Put all your filling ingredients into a bowl and mix them together.
- For the pastry, heat the water and lard until the fat has melted. While that's on the go, mix your flours and rub in the butter.
- Once your water and lard are ready, stir them into the flour mixture and when it's cool enough to handle (but still pretty warm), knead until smooth.
- Cut off quarter of your pastry for the lid. Then, working quickly, roll out the remainder into a circle big enough to cover the base and sides of a 20cm springform cake tin. If you have a chopping board or baking sheet big enough, roll it out onto this. It will mean that you can put your tin upside down onto it and flip the whole lot over to get the pastry into the container. Otherwise, lift it into the tin. Make sure the pastry is pushed up against the sides with no air pockets.
- Spoon your filling into the pastry case. Roll out the lid and place it on top, crimping the edges together. Cut a hole in the top big enough for the nose of a funnel.
- Bake for 30 minutes, then turn the heat down to 160°C / 320F / Gas Mark 3 and continue to cook for another 90 minutes. Brush the pie with the beaten egg and stick it back in the oven for another 20 minutes.
- Wait for your pie to cool completely, then soak your gelatine leaves in cold water for five minutes. Squeeze off the excess water, then dissolve into the hot stock. Allow the mixture to cool a little, but not set.
- Use a funnel to pour the stock into the pie through the hole a little at a time. Place it in the fridge to set overnight.
Just serve it as you like it!
This recipe was part of an article published by YorkshireGrub.co at Christmas putting forward the case for Yorkshire being the new home of the Pork Pie. We're pretty sure the folk in Melton Mowbray will disagree, but there is a Pork Pie Appreciation Society [based in Yorkshire] that suggests it's true! What do you think?
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