These rectangular celebratory versions of the traditional pork pie were so called as they were often made for galas and miners’ festivals. Paul’s recipe omits the traditional jelly and can therefore be made in an afternoon, though you can of course add one in if you’re not pressed for time. The secret to that classic line of eggs is to top and tail them before nestling in the pie, so they butt up next to one another neatly.
Difficulty:
Needs skill
Baking Time:
90 mins
- Ingredients
- Method
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Method
Step 1
Heat the oven to 200°C/180°C fan/400°F/Gas 6.
Step 2
For the filling, half fill a medium pan with water, bring to the boil. Add the eggs and simmer for 7 minutes. Drain, then leave to cool in cold water. Once cool, peel the eggs.
Step 3
Using the medium disc on a meat grinder, mince the pork shoulder, pork loin and bacon into a large bowl. Add the sage, nutmeg, white pepper and salt and mix together thoroughly – the easiest way to do this is with your hands. Cook a tiny patty of the meat mixture in a pan and check for seasoning, then adjust if necessary. Chill the meat mixture in the fridge while you make the pastry.
Step 4
For the hot water crust pastry, tip the strong flour and plain flour into a bowl, add the butter and rub in lightly with your fingertips. Heat the water, salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a wooden spoon. Once cool enough to handle, tip onto a lightly floured surface and knead to a smooth dough.
Step 5
On a lightly floured surface and working quickly (the pastry will become crumbly and more difficult to handle as it cools), roll out two-thirds of the pastry to a rectangle approx. 28cm x 38cm. Grease the tin and line with a strip of parchment, overhanging the end to allow for easy removal. Use the pastry to line the prepared tin, leaving the excess hanging over the edges.
Step 6
Press half 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 edges with beaten egg.
Step 7
Roll out the remaining one-third of pastry to a rectangle the same size as the top of the pie tin and place over the top of the meat filling to seal. Trim the pastry and crimp the edges. Roll out the trimmings and using a sharp knife cut out approx. 40 leaves. Use to decorate the top of the pie.
Step 8
Brush the pastry lid with beaten egg and make a steam hole in the centre.
Step 9
Bake for 30 minutes then reduce the heat to 180°C/160°C fan/350°F/Gas 4 and bake for a further 1 hour. Remove from the oven and leave to cool before turning out of the tin.
Step 10
Meanwhile, make the piccalilli. Tip the shallot, cauliflower, beans and courgette into a large bowl and sprinkle with the salt. Leave to stand for 1 hour. Tip the vegetables into a sieve and rinse with cold water.
Step 11
Tip 50ml of the vinegar into a small bowl. Add the mustard powder, coriander seeds, mustard seeds, cumin seeds, turmeric and flour and mix to a paste.
Step 12
Heat the remaining 150ml vinegar with the sugar in a small pan. Bring slowly to simmer then add the yellow vinegar paste and simmer, stirring for 2-3 minutes until the mixture has thickened. Add the rinsed vegetables and cook for 2 minutes. Remove from the heat, add the chopped red chilli and spoon into a serving bowl to cool.
