Raised Pork And Egg Pie
This recipe will guide you through making a delicious and comforting sausage, pork, and ham pie that is perfect for a hearty meal. The combination of flavors and textures from the meats, hard-boiled eggs, and savory seasonings encased in a flaky pastry crust is sure to delight your taste buds. The detailed instructions will walk you through each step, from preparing the filling to making and assembling the pastry, resulting in a beautiful and impressive pie that makes a great centerpiece for any table.
— Constant Cookbook
Ingredients
- 300g/10½oz good-quality sausages
- 300g/10½oz pork mince
- 150g/5½oz cooked ham
- 2 banana shallots
- 3 tbsp chopped fresh parsley
- 4 hard-boiled eggs
- and saltwhite pepper
- 450g/1lb plain flour
- 100g/3½oz strong white flour
- 75g/2½oz unsalted butter
- ½ tsp salt
- 100g/3½oz lard
- 1 free-range egg yolk
Instructions
- Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that thereâs an overhang of parchment at each end, which will help you remove the pie later.
- First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry.
- To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.
- Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges.
- Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down.
- Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk.
- Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin.
- To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 8
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