Homemade pork pie served with piccalilli

Homemade pork pie served with piccalilli

Create Homemade pork pie served with piccalilli using fresh local produce with Frankie's Farmshop's new chef, Matt Avery's delicious seasonal recipe...

Prep time:

Cooking time:

Total time:

Makes: 10 inch pork pie

For the pastry:
220g butter

225g beef dripping

1kg plain flour

2 eggs

150ml water

1 tsp salt

10 inch non stick spring cheesecake tin is required

For the filling:
1 medium ham hock

1kg pork sausage meat

4 cloves garlic, finely chopped

sprigs of fresh thyme, finely chopped

1 tsp nutmeg

2 medium white onions

6 rashers of bacon, roughly chopped

7 leaves of gelatine

2 carrots

4 celery sticks

For the pastry:

  1. Crumb the flour, salt and butter together.
  2. Finely grate the beef dripping into the mix.
  3. Add the eggs and mix, then the water, combining slowly until the dough is sticky on the palm.
  4. Roll the dough into a rectangular block and chill for 30 minutes.

For the filling:

  1. Roughly chop 1 white onion, the celery and carrots and place in a large saucepan. Add the ham hock and cover with water. Boil for 4-6 hours (until very soft).
  2. Remove the hock. Sieve the liquid and keep to one side.
  3. Chunky flake the ham hock and mix with the sausage meat.
  4. Finely chop the remaining onion and sweat it in a pan with the chopped garlic and thyme.
  5. Combine with the meat mixture and season with salt and pepper. Add the chopped bacon and nutmeg then refrigerate.
  6. Cut the pastry in half, then separately roll both halves out until they are 1 inch larger than the spring tin.
  7. Line the bottom of the tin with the pastry, making sure it hangs over the edge one inch all the way around.
  8. Add the meat filling and squash down gently, make sure it is 1 cm lower than the top of the tin, as the meat will expand as it cooks.
  9. Egg wash the meat and any pastry showing on the inside thoroughly. Put on the lid, pinch together the overhanging pastry and trim off any excess, then egg wash thoroughly.
  10. Make a 1 cm square hole in the top of the pie.
  11. Cook for 30 minutes at 180C. Then cook for a further 1 hour 25 minutes at 160C.
  12. Meanwhile soak the 7 leaves of gelatine for 5 minutes in cold water then add to 750ml of the ham hock stock.Warm the mixture.
  13. When the pie is cooked allow it to cool for 15 minutes then pour the stock in through the square hole until it reaches the top of the pie.
  14. Allow to set for 4 hours or overnight if possible in the fridge.

Surrounded by fields in rural Staplehurst and situated alongside Staplehurst Nurseries, Frankie's Farmshop is packed with locally sourced produce. The Café offers daily specials, freshly prepared using seasonal ingredients in Frankie's Open Kitchen, where you can watch the chefs at work. For more info on catering for private functions, and to find out about the new Evening Bistro see www.frankiesfarmshop.co.uk or call 01580 890713. You'll also get a chance to sample food made by Frankie and her team at Wealden Times Midwinter Fair from 20-22 November. To see the full exhibitor listings visit wealdentimes.co.uk/events.

Photographs: David Merewether
Recipes Type: Main Courses

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