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


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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

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.

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