Pork and egg picnic pie - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Advanced
Ingredients
For the filling
- 750 g Pork shoulder
- 200 g Bacon rasher(s) unsmoked, roughly chopped
- 8 Sage leaves fresh, roughly torn
- 1 tsp Nutmeg
- 1 tsp Allspice
- 24 Quails eggs cooked and peeled
- 1 Egg yolk(s) (free range) beaten
- 150 ml Chicken stock
- 2 Gelatine leaves
For the pastry
- 500 g Strong white bread flour
- 1 tsp Salt
- 200 g Lard cut into cubes
- 1 Egg(s) (free range) medium, beaten
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1
For the filling add the pork shoulder, bacon, sage and spices into a food processor and use the pulse button to chop the meat rather than mince it, until still slightly coarse, and season really well.
For this step you'll need:
- 750g Pork shoulder
- 200g Bacon rasher(s) unsmoked, roughly chopped
- 8 Sage leaves fresh, roughly torn
- 1tsp Nutmeg
- 1tsp Allspice
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2
Preheat the oven to 190C (fan 170C, gas mark 5) and place a baking sheet in the oven to warm up.
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3
Sieve the flour and salt into a mixing bowl. Place the lard in a saucepan with 150ml cold water. Bring to the boil gradually so the lard has melted into the water. Pour immediately into the flour mixture and stir together to form a dough.
For this step you'll need:
- 500g Strong white bread flour
- 1tsp Salt
- 200g Lard cut into cubes
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4
Work quickly and when cool enough to handle, remove a third of the dough and cover with some foil to keep warm.
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5
Grease a 900g non stick loaf tin (19.5cm x 9.5cm at base of tin) and line with baking parchment . To line the tin, grease with a little butter then take a length of baking parchment and that will fit the 2 long sides and the base of the tin with some over hang and ensure it is pressed into the sides well.
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6
Roll the larger piece of dough out to roughly the width and length of the loaf tin. Lay the dough in the tin and using your fingers gradually work the dough into all the corners and up the sides until it comes up to the top and there is an overhang.
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7
Place half of the meat mixture into the tin packing it down gently and lay the eggs all over the top of the meat layer. Place the rest of the meat mixture on top of the eggs and again packing it down slightly.
For this step you'll need:
- 24 Quails eggs cooked and peeled
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8
Brush the pastry edge with egg yolk and roll the other third of pastry slightly larger than the top of the pie. Place on top, crimp the edges together, brush with egg yolk and pierce three holes in the top with the end of a small wooden spoon.
For this step you'll need:
- 1 Egg yolk(s) (free range) beaten
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9
Place on the preheated baking sheet and bake for 30 minutes then reduce the oven temperature to 180C (fan 160C, gas mark 4) and cook for a further 45 minutes. Place the pie still in the tin on a wire rack and rest for an hour.
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10
After an hour add the gelatine leaves to a bowl of cold water and leave for 5 minutes. Gently warm the chicken stock, squeeze out the water from the now softened gelatine and stir into the stock until dissolved.
For this step you'll need:
- 2 Gelatine leaves
- 150ml Chicken stock
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11
Using a funnel or a small jug pour the stock into the holes of the pie until no more will go in. Leave for 20 minutes before placing in the fridge overnight.
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12
The next day, place the pie in a moderate oven for 5 minutes to make it easier to turn out, then turn upside down onto a board and use the baking parchment to ease the pie out, discard and then turn over again to serve sliced with chutney and gherkins.