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


500g pork mince

200g streaky bacon

200g onions grated

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Sprig fresh sage, chopped

Sprig fresh thyme

Pinch ground mace

Pinch mustard powder

Salt and pepper


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.