Pork Pie And Picallilli
Traditional meaty snacks that once you've made them you'll be sure to bake them time and time again. Traditionally designed to be eaten on the back of a horse by english gentlemen... nowadays, more suited a picnic or packed lunch!
For The Piccalilli
- ½ red chilli
- 1 red pepper
- 1 large shallot
- 1 glug olive oil
- ¼ head broccoli
- ½ tsp turmeric
- ½ tsp curry powder
- ½ tsp mustard seeds
- 25 g caster sugar
- 1 tbsp white wine vinegar
- 100 ml white wine
- 50 ml water
- 1 handful sugar snap peas
- 2 tsp cornflour
For The Pork Pies
- 100 g lard
- 100 ml water
- 280 g plain flour
- 100 g smoked bacon
- 250 g pork shoulder steaks
- 1 handful dried apricots, chopped
- 2 sprigs thyme, chopped
- 1 pinch allspice
- 200 g chicken fillets, sliced to fit the pies
- 1 glug oil
- 1 egg, beaten
- 1 gelatine leaf
- 250 ml chicken stock
Start The Piccallili
Chop the chilli, red pepper and peel shallot, then cut the broccoli into small florets.
Heat the oil in a saucepan and fry the chilli, red pepper and shallots for a few minutes before adding the spices and sugar.
Pour in the wine, vinegar and water, then season with salt and pepper.
Add The Veggies
Add the broccoli and simmer the vegetables for 2-3 minutes.
Trim the sugar snap peas and cut them into thirds, lengthwise, then chuck them into pan.
Finish And Cool
Stir the cornflour into about 3 tbsp of water and add to the saucepan to thicken the liquid, stirring all the time, then cool the in the fridge.
Make The Dough
Bring the lard and water to a boil in a pan.
Remove the pan from the heat and tip in the flour and a generous pinch of salt.
Beat with a spoon until you have a smooth dough, then leave to cool slightly.
Mould The Dough
Grease the bottom of a glass with a little oil.
Grab the warm dough and mould it up around the bottom of the glass so that it is even in height and thickness. Repeat for 3 other glasses, leaving a little extra dough back for lids.
Chill & Preheat Oven
Chill the pie cases on a sheet of non-stick paper for 20 mins and preheat the oven to 180°C.
Make The Filling
Chop the bacon and add to the bowl of a food processor with the apricots and thyme.
Add the pork shoulder, all spice, salt and pepper and blend for the filling.
Remove Cases From The Glass
Boil a kettle and pour the hot water into the glasses to loosen the pie case from the inside.
Remove the glass from the middle of the pie carefully and return to the fridge if necessary.
Fill The Cases
Fill the pie by layering a little pork mix in the bottom, then add a layer chicken fillet strips and more pork mix until the pie is just full.
Use the remaining dough to shape circles that fit the top of the pies.
Pinch to seal the edges and brush with beaten egg.
Make a hole in the lid of each pie and place in the oven to bake for 50 mins.
Soak the gelatin leaf in the cold stock, then heat to a boil to dissolve.
Chill, Then Serve
Pour some stock into the hole in the top of the hot pies and chill overnight.
Slice and serve.
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