Porkie Pie Ploughman’s
This hearty and traditional pork pie recipe is a labor of love well worth the effort. The tender pork shoulder and smoky bacon are seasoned with warming spices and fresh sage, all encased in a flaky pastry crust. Topped with a savory gelatin-enriched stock and baked to golden perfection, this pie is delicious served alongside a variety of cheeses, pickles, crusty bread, and a simple salad for a satisfying ploughman's lunch.
— Constant Cookbook
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 steaks , 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Cook Time
55M
Prep Time
PT40M
Yield
Pie serves 8
Nutrition
- Calories: 507 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.2 milligram of sodium
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