Recipes

Somerset Pie

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Ingredients

  • 1 1/2 tbsp sunflower oil
  • 3 cooking apples (about 550g) peeled and cut into rough 3cm pieces.
  • 1 onion, sliced
  • 950 g pork shoulder, excess fat removed and cut into 4cm pieces.
  • 200 g (7oz) smoked bacon lardons
  • 2 garlic cloves, crushed
  • 75 g (3oz) plain flour
  • 1 tsp mustard powder
  • 500 ml (17 fl 0z) cider
  • 200 ml (7 fl oz (⅓ pint)) beef stock
  • 175 g (6oz) unsalted butter, frozen for 30min, then coarsely grated
  • 150 g (5oz) strong cheddar cheese
  • 400 g (14oz) plain flour, plus extra to dust
  • 1/2 tsp mustard powder
  • 1 egg, beaten, to glaze

Instructions

  1. In a large casserole, heat 1tbsp oil and fry the apples until they begin to caramelise, about 5min, then scoop out and set aside. Heat the remaining oil, and brown the pork in batches for about 5-8min, until golden. Reserve the pork on a separate plate.

  2. Add the onion and lardons to the pan, and fry for 5min, until the onions begin to soften and the lardons are golden. Add the garlic for 1min. Return the pork to the pan.

  3. Stir in the flour and mustard powder, cook for 1min. Add the cider, beef stock and thyme leaves. Bring up to the boil, then turn down, cover and simmer for 1hr (stirring from time to time). After the hour, remove the lid and simmer for 30min to reduce the sauce further (stirring often).

  4. Meanwhile make the pastry: In a large bowl, stir the grated butter and cheese with the flour and 1/2tsp mustard powder until well coated. Add 225ml (8fl oz) of cold water and stir together quickly (the pastry should have grated lumps of butter and cheese in it). Take 600g (1lb 5oz) of the pastry and use to line a 23cm (9in) deep springform cake tin (the base must be turned upside down so that it doesn’t have a lip). Let the pastry hang over the sides.  Wrap the remaining pastry in clingfilm, and chill the lined tin and reserved pastry in the fridge for 30min.

  5. Preheat oven to 200°C (180°C fan) mark 6, and place a baking sheet on the middle shelf to preheat. Once the pork mixture is cool, spoon into the lined pastry case. Roll out the remaining pastry to make a circle a little larger than the dish to make the lid. Brush the rim of the pastry with a little beaten egg then transfer the pastry lid on top of the pie. Trim the edges of the pastry to neaten, then crimp together. Bush the top of the pastry with more beaten egg, and cut a little steam hole in the top.

  6. Cook on the preheated baking sheet for 50-55min until the pastry is golden, and the filing is piping hot. Let stand for 10min before unclipping the tin, and transferring the pie to a board to serve.

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