Kentish seasonal recipe of the month
Kentish seasonal recipe of the month
Try this delicious pork and bacon raised pie with sugar and spice pickle
Serves six
Filling:
500g pork mince
You may also want to watch:
200g streaky bacon
200g onions grated
Most Read
- 1 Woman dies after house fire in Muswell Hill
- 2 Nazanin may become 'bargaining chip' in Iran nuclear deal, warns husband
- 3 Camden's Levertons to arrange the funeral of Prince Philip on April 17
- 4 Developer's plan for six houses in old pub car park in Highgate Hill
- 5 Helen McCrory: 'Mighty' Tufnell Park actress dies aged 52
- 6 Hampstead Ballet School star wins place at Bolshoi academy in Moscow
- 7 Hampstead robberies: Inside the police chase which caught 8 violent criminals
- 8 Slavia Prague v Arsenal: Five Things We Learned
- 9 What's next? Covid-19 and the future of Hampstead Village
- 10 Tottenham boss Mourinho unsure on extent of Harry Kane's injury
Sprig fresh sage, chopped
Sprig fresh thyme
Pinch ground mace
Pinch mustard powder
Salt and pepper
Pastry:
235ml water
665g plain flour
215g lard
2 egg yolks
Pinch of salt
Pre-heat oven to 190�C/375f/Gas 5. Thoroughly mix all the ingredients for the filling and chill for at least an hour. To make the pastry, place water in a pan and bring to the boil. Add lard and simmer until melted. Remove from heat and beat in flour and salt. When cool enough, add egg yolk and knead to a smooth paste. If sticky, sprinkle with extra flour. Grease a large round cake tin (with removable base), roll out pastry and line base and sides with pastry. Fill with pre-mixed filling and top with a disc of pastry. Use pastry while warm as it will become impossible to handle once cold. Glaze with a little egg wash and bake for 35-40 minutes.