Stilton, pear & piccalilli pork pies
 BAKINGFANATIC
BAKINGFANATIC
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Ingredients

  • 8 individual pies
  • 350 g plain flour
  • 40 g unsalted butter
  • 200 ml water
  • 1.5 tsp salt
  • 2 teaspoons mustard powder
  • 130 g lard
  • beaten egg for brushing top of uncooked pastry
  • 200 g lean pork fillet
  • 100 g pork belly, rind removed but keeping most of the fat
  • 50 g good quality streaky bacon, rind removed
  • 1 large onion
  • 4 tablespoons piccalilli
  • 1/2 teaspoon ground mace
  • fine sea salt
  • freshly ground black pepper
  • 80 g Stilton, crumbled
  • 1 large ripe pear, peeled and finely chopped.
  • 150 ml apple juice, dry cider or stock (or a mixture!)
  • 1.5 sheets leaf gelatine, soaked in cold water for about 5 minutes a few crushed black peppercorns
  • 1 whole clove
  • 1 bay leaf
  • salt and freshly milled black pepper

Instructions

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