Porkie pie ploughman’s

Name: Porkie pie ploughman’s
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 300 grams plain flour; 1 pinch pinch of sea salt, crushed; 1 large egg yolk, plus more beaten egg to glaze; 75 grams butter; 500 grams pork shoulder steak, roughly chopped; 200 grams smoked streaky bacon, roughly chopped; 1 teaspoons ground allspice; 1 serving good grating of nutmeg; 1 Tbsp finely chopped sage leaves; 1 gelatine leaf; 500 milliliters pot good-quality chicken stock, reduced to 200ml with 2 bay leaves; 1 serving choice of strong British cheese - cheddar, Stilton, Caerphilly, etc; 1 serving choice of pickle - piccalilli, tomato, onions, apple chutney, etc; 1 serving simple rustic bread, preferably sourdough; 1 serving simple salad with radish, cherry tomatoes or celery; 75 grams lard

Porkie pie ploughman’s takes approximately 1 hour and 35 minutes from beginning to end. This recipe serves 8. One portion of this dish contains approximately 18g of protein, 24g of fat, and a total of 428 calories. This recipe from BBC Good Food requires simple rustic bread, sage leaves, simple salad, and lard. Ploughman’s salad, Ploughman's Pate, and Ploughman’s Fondue are very similar to this recipe.

Instructions

Heat oven 180C/160C fan/gas

Equipment you will use

Oven

Grease and line a 900g loaf tin with baking parchment. For the filling, roughly chop the meat in a food processor you should have minced pieces and chunkier bits. Alternatively, chop all the meat by hand.

Ingredients you will need

Meat

Equipment you will use

Food Processor

Mix through the spices, sage and some seasoning. Chill until needed.

Ingredients you will need

Seasoning

Spices

Sage

Soak the gelatine in cold water for 10 mins until soft while you reheat the stock. Squeeze out excess water from the gelatine and dissolve in the stock.

Ingredients you will need

Gelatin

Stock

Water

Transfer to a jug and leave to cool at room temperature.

For the pastry, mix the flour and salt in a large bowl and place the egg yolk on top. Gently heat the lard, butter and 75ml water in a saucepan. Once boiling, pour into the flour mix, stirring vigorously until well combined. Leave to cool briefly before forming into smooth dough. Cover with cling film.

Ingredients you will need

All Purpose Flour

Egg Yolk

Butter

Dough

Water

Lard

Salt

Equipment you will use

Sauce Pan

Bowl

Roll out two-thirds of the pastry to a rough rectangle about 0.5cm thick.

Ingredients you will need

Roll

Lay the pastry into a 900g loaf tin and press evenly into the sides, making sure you leave some overhanging. You can patch up any holes with spare pastry. Fill with the pork mixture and roll the remaining pastry so that it is large enough to cover the pie.

Ingredients you will need

Pork

Roll

Brush the edges with beaten egg, drape over the lid and crimp to seal.

Ingredients you will need

Egg

Cut off any excess pastry (this extra can be used to decorate the top).

Brush with more egg and make a hole to let steam escape.

Ingredients you will need

Egg

Bake for 45 mins until golden and cooked through. Leave to cool in the tin before removing. Chill for a few hrs.

Equipment you will use

Oven

Pour jelly into the chilled pie through the steam hole using a funnel. Chill in the fridge for a few hrs more (preferably overnight) until the jelly is set.

Ingredients you will need

Jelly

Equipment you will use

Funnel

Build your ploughmans on large plates or wooden boards.

Serve the pie cut into slices with your choice of cheese, pickle, bread and a simple salad.

Ingredients you will need

Cheese

Pickles

Bread

Equipment

Ingredients

Servings:

300grams

plain flour 1pinch

pinch of sea salt, crushed 1large

egg yolk, plus more beaten egg to glaze 75grams

butter 500grams

pork shoulder steak, roughly chopped 200grams

smoked streaky bacon, roughly chopped 1teaspoons

ground allspice 1serving

good grating of nutmeg 1Tbsp

finely chopped sage leaves 1

gelatine leaf 500milliliters

pot good-quality chicken stock, reduced to 200ml with 2 bay leaves 1serving

choice of strong British cheese - cheddar, Stilton, Caerphilly, etc 1serving

choice of pickle - piccalilli, tomato, onions, apple chutney, etc 1serving

simple rustic bread, preferably sourdough 1serving

simple salad with radish, cherry tomatoes or celery 75grams

lard

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Pie can be paired with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Chateau Chantal Late Harvest Riesling. It has 4.5 out of 5 stars and a bottle costs about 21 dollars.