Pork and leek pies with cheddar mash - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 200 g Plain white flour
- Salt
- 50 g Butter cold
- 50 g Lard cold
- 3 tbsp Water ice cold
For the filling
- 1 Onion(s)
- 400 g Pork mince
- 4 Bacon rasher(s) diced
- 1 Leek(s) medium, washed and sliced
- 2 tbsp Plain white flour
- 1 tsp Wholegrain mustard
- 200 ml Apple juice or cider
- 200 ml Vegetable stock
For the mash topping
- 500 g Potato(es) cold, cooked and mashed
- 75 g Cheddar cheese grated
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1
For the pastry, place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.
For this step you'll need:
- 200g Plain white flour
- 50g Lard cold
- pinch Salt
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2
Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs. Alternatively blend it in a food processor.
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3
Add 3-4 tbsp ice cold water , gradually stirring it into the dough with a knife until it just sticks together.
For this step you'll need:
- 3 tbsp Water ice cold
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4
Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge.
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5
Make the filling; Dry fry the onion, mince and bacon until the meat changes colour. Add the leeks and fry for another minute or two. Sprinkle over the flour and stir.
For this step you'll need:
- 1 Onion(s)
- 400g Pork mince
- 4 Bacon rasher(s) diced
- 1 Leek(s) medium, washed and sliced
- 2 tbsp Plain white flour
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6
Pour the apple juice or cider and stock into the mince and add the mustard. Taste and season. Remove from the pan and allow the mince mixture to cool as quickly as possible or overnight.
For this step you'll need:
- 200ml Vegetable stock
- 1tsp Wholegrain mustard
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7
Stir most of the cheese and mustard in to the mashed potatoes.
For this step you'll need:
- 75g Cheddar cheese grated
- 1tsp Wholegrain mustard
- 500g Potato(es) cold, cooked and mashed
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8
When ready to assemble the pies, set the oven to 220°c (fan 200°c, gas mark 7). Quarter the pastry and roll each piece on a floured work surface into a circle large enough to line 4 small individual pie dishes.
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9
Line the dishes and trim the edge. Add the cold pork filling and top with mash. Sprinkle with a little extra cheese and bake for 30 mins until golden brown and bubbling.