Ingredients For The Filling
The ‘Dublin Porter Coddle Pie’
- 280g of pork cocktail sausages (approx. 20)
- 150g streaky bacon
- 25g butter
- x1 medium onion- diced
- x1 carrot - diced
- x1 medium sweet potato - diced
- x&12; a small swede - diced
- A drizzle of olive oil
- x1 bottle of Guinness Dublin Porter
- 25g soft brown sugar
- x1 teaspoon of mustard
- 50ml double cream
- x2 tbsp of white thickening granules
- A pinch of ground black pepper
- A pinch of salt to taste
Ingredients For The Pastry
- 250g plain flour
- 110g butter, cubed
- A pinch of salt
- x4-5 tbsp. cold water
Method For Pie Filling
- Fry up the onions and streaky bacon until just soft. Add the Guinness Dublin Porter and bring to the boil.
- Place the cocktail sausages in, after just a few minutes the sausages will be cooked.
- Remove the sausages with a slotted spoon and set aside to cool. Once cool squeeze the sausages out of the skin and cut into bite sized chunks.
- Add the vegetables to the Guinness Dublin Porter and cook for a few minutes until al dente. Drain the vegetables (retaining the Guinness Dublin Porter) and set aside to cool.
- Add the brown sugar, mustard, ground black pepper and salt to the Guinness Dublin Porter. Bring to the boil and add the double cream. Thicken with the white gravy thickening granules and leave to cool.
Method For Pastry
- Place the flour and salt into a large bowl and add the cubes of butter. Using your fingertips rub the butter into the flour until the mixture resembles coarse breadcrumbs (there should be no large lumps of butter remaining).
- Stir in just enough cold water to bind the dough together. Wrap the dough in cling film and chill for 10-15 minutes in the fridge before using.
- On a lightly floured surface, roll the pastry out to roughly &12; cm thick. Place the pastry in a pie dish. Leave enough to cover the top of the pie.
- Place the cooled cocktail sausages, bacon and vegetables in each pie. Pour over the cooled Guinness Dublin Porter sauce. Top with pastry, crimp and finish with an egg wash.
- Cook the pie in a preheated oven (200c) for approximately 40-50 minutes, until pastry is cooked.