Raised pork and egg pie
I love pies that have the treat of whole eggs hidden inside. This is a picnic classic and a generous slice would be perfect for a lunchbox too. Don’t be daunted by the idea of using hot water crust pastry – the pie is moulded in a tin, which makes it very easy to put together.
Ingredients
For the filling
- 300²µ/10½´Ç³ú good-quality sausages, such as Lincolnshire, skins removed
- 300²µ/10½´Ç³ú pork mince
- 150g/5½oz cooked ham hock, cut into roughly 1.5cm/½in pieces
- 2 banana shallots, finely chopped
- 3 tbsp chopped fresh parsley
- 4 hard-boiled eggs, shelled
- salt and white pepper
For the hot water crust pastry
- 450g/1lb plain flour, plus extra for dusting
- 100²µ/3½´Ç³ú strong white flour
- 75g/2½oz unsalted butter, chilled and cut into 1cm/½in cubes
- ½ tsp salt
- 100²µ/3½´Ç³ú lard, plus extra for greasing
- 1 free-range egg yolk, beaten
Method
Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.
First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry.
To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.
Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges.
Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down.
Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk.
Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin.
To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices.
