Pork and Piccalilli Pies, Cheese and Caramelized Red Onion Muffins and Mustard and Horseradish Beef Cobbler
The English Kitchen
The English Kitchen
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Ingredients

  • 500 g prepared shortcrust pastry (a generous pound)
  • little flour for rolling
  • 75 g of dry white bread crumbs (2/3 cup)
  • 400 g of good Cumberland Sausages (about 6, spicy thick sausage)
  • 125 g smoked back bacon rashers, finely chopped (about 5 ounces)
  • 1/4 teaspoon each ground black pepper and dried sage
  • 1/2 X 275g jar of The English Provender Co Posh Piccalilli (about 1/2 cup of mustard type of pickle)
  • 1 egg, beaten with 1 tsp water
  • 275 g of plain flour (2 1/4 cups)
  • 1 TBS baking powder
  • 1 tsp salt
  • 125 g mature cheddar cheese, grated (generous cup)
  • 1 tsp dry mustard powder
  • 2 tsp freshly chopped thyme leaves
  • 2 eggs, beaten
  • 200 ml semi-skimmed milk (7 1/4 fluid ounces)
  • 4 TBS The English Provender Co Caramelized Red Onion Chutney
  • 75 g butter, melted (1/3 cup)
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  • For the beef
  • 500 g lean minced beef (a generous pound)
  • 1 large onion, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 250 g chestnut mushrooms, halved (1/2 pound)
  • 1 TBS plain flour
  • 600 ml hot beef stock (generous 2 1/2 cups)
  • 4 TBS The English Provender Co Wholegrain Mustard with Horseradish
  • salt and pepper to season
  • 100 g butter, diced (7 TBS)
  • 2 TBS chopped fresh parsley
  • 50 g mature cheddar cheese, grated (scant 1/2 cup)
  • 6 to 8 TBS milk
  • 2 TBS The English Provender Co Wholegrain Mustard with Horseradish
  • 1 egg, beaten

Instructions

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