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.
