Recipe: Open-topped Pork Pie
- Details Category: Pork Based Published on Wednesday, 17 October 2012 12:58 Written by ethel :
- For the filling
- 400g/14oz leftover roast pork, cut into cubes
- 150g/5½oz smoked bacon
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh rosemary
- pinch grated nutmeg
- pinch allspice
- splash Worcestershire sauce
- salt and white pepper
- For the pastry
- 400g/14oz plain flour, plus extra for dusting
- 40ml/1¼fl oz full-fat milk
- 150g/5½oz lard, cubed
- 50ml/1¾fl oz water
- 1 free-range egg yolk, beaten
- For the balsamic onions
- 2 tbsp vegetable oil
- 2 red onions, finely sliced
- 75g/2¾oz demerara sugar
- 75ml/2¾fl oz balsamic vinegar
- 200g/7oz mature cheddar
- Preheat the oven to 180C/350F/Gas 4.
- For the filling, pulse 200g/7oz of the pork and all of the bacon in a food processor until it resembles mince.
- Tip the mixture into a bowl and add the remaining filling ingredients, including the remaining roast pork. Stir until well combined.
- For the pastry, sift the flour into a bowl.
- Heat the milk, lard and water in a saucepan until the lard has melted. Stir until well combined.
- Stir the hot milk mixture into the flour until the mixture comes together as a dough.
- Roll the pastry out thinly onto a lightly floured work surface and use it to line 4-6 small pie moulds. (Alternatively, you could use the wells of a muffin tin.)
- Divide the pork filling mixture among the pie moulds and bake in the oven for 45-50 minutes, or until the filling is cooked through.
- Meanwhile, for the balsamic onions, heat the oil in a frying pan over a medium heat and fry the onions for 2-3 minutes, or until softened.
- Add the sugar and vinegar, bring the mixture to the boil and cook for 8-10 minutes, or until the onions are sticky.
- Remove the pies from the oven and allow to cool slightly. Carefully remove the pies from the moulds, brush the sides with the beaten egg yolk and place onto a baking tray.
- Spoon the balsamic onions on top of the pies and sprinkle over the cheese.
- Bake the pies in the oven for a further 5-6 minutes, or until the cheese is bubbling and golden-brown.