Name: Porkie pie ploughman’s
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: Pie serves 8
Cuisine: British
Ingredients: 300g plain flour; pinch of sea salt crushed; 1 large egg yolk plus more beaten egg to glaze; 75g lard; 75g butter; 500g pork shoulder steak roughly chopped; 200g smoked streaky bacon roughly chopped; ½ tsp ground allspice; good grating of nutmeg; 1 tbsp finely chopped sage leaves; 1 gelatine leaf; 500ml pot good-quality chicken stock reduced to 200ml with 2 bay leaves; choice of strong British cheese - cheddar, Stilton, Caerphilly, etc; choice of pickle - piccalilli, tomato, onions, apple chutney, etc; simple rustic bread preferably sourdough; simple salad with radish, cherry tomatoes or celery

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Porkie pie ploughman’s

Porkie pie ploughman’s

James Martin

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Pie serves 8

A challenge

Prep: 40 mins

Cook: 55 mins

Plus chilling

A star rating of 5 out of 5.6 ratingsRate

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It's ambitious to make your own pie with hot water crust pastry, but it makes the perfect addition to a lunch platter with cheese, pickle, salad and bread

Freezable (Freeze porkie pie only)

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Ingredients

Nutrition

Units:

MetricUS

For the hot water crust pastry

300g plain flour
pinch of sea salt

crushed
1 large egg yolk

plus more beaten egg to glaze
75g lard
75g butter

For the filling

500g pork shoulder steak

roughly chopped
200g smoked streaky bacon

roughly chopped
½ tsp ground allspice
good grating of nutmeg
1 tbsp finely chopped sage

leaves

For the jelly

1 gelatine leaf
500ml pot good-quality chicken stock

reduced to 200ml with 2 bay leaves

To serve

choice of strong British cheese

- cheddar, Stilton, Caerphilly, etc
choice of pickle

- piccalilli, tomato, onions, apple chutney, etc
simple rustic bread

preferably sourdough
simple salad

with radish, cherry tomatoes or celery

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Nutrition: per serving

kcal507
fat35g
saturates15g
carbs27g
sugars1g
fibre2g
protein21g
salt1.2g

low

Method

step 1

Heat oven 180C/160C fan/gas 4. Grease and line a 900g loaf tin with baking parchment. For the filling, roughly chop the meat in a food processor – you should have minced pieces and chunkier bits. Alternatively, chop all the meat by hand. Mix through the spices, sage and some seasoning. Chill until needed.
step 2

Soak the gelatine in cold water for 10 mins until soft while you reheat the stock. Squeeze out excess water from the gelatine and dissolve in the stock. Transfer to a jug and leave to cool at room temperature.
step 3

For the pastry, mix the flour and salt in a large bowl and place the egg yolk on top. Gently heat the lard, butter and 75ml water in a saucepan. Once boiling, pour into the flour mix, stirring vigorously until well combined. Leave to cool briefly before forming into smooth dough. Cover with cling film.
step 4

Roll out two-thirds of the pastry to a rough rectangle about 0.5cm thick. Lay the pastry into a 900g loaf tin and press evenly into the sides, making sure you leave some overhanging. You can patch up any holes with spare pastry. Fill with the pork mixture and roll the remaining pastry so that it is large enough to cover the pie. Brush the edges with beaten egg, drape over the lid and crimp to seal. Cut off any excess pastry (this extra can be used to decorate the top). Brush with more egg and make a hole to let steam escape. Bake for 45 mins until golden and cooked through. Leave to cool in the tin before removing. Chill for a few hrs. Pour jelly into the chilled pie through the steam hole using a funnel. Chill in the fridge for a few hrs more (preferably overnight) until the jelly is set.
step 5

Build your ploughman’s on large plates or wooden boards. Serve the pie cut into slices with your choice of cheese, pickle, bread and a simple salad.

Recipe from Good Food magazine, May 2013

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A star rating of 5 out of 5.6 ratings

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