St George's Day is the perfect excuse to cook up a feast of classic English dishes and celebrate our national day and patron saint of England.
Pork And Piccalilli Pies
Makes: 12
Preparation time: 20 minutes
Cooking time: about 35 minutes
Ingredients:
- ½ x 275 g jar The English Provender Co. Posh Piccalilli
- 500 g prepared shortcrust pastry
- A little flour, for rolling
- 75 g dried white breadcrumbs
- 400 g good Cumberland sausages (about 6)
- 125 g smoked back bacon rashers, finely chopped
- ¼ teaspoon each ground black pepper and dried sage
- 1 egg, beaten
Method:
- Preheat the oven to 200°C, Gas Mark 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that's long enough so the ends stick out 1-2 cm. Use a dab of butter to stick in place.
- Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10 cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
- Sprinkle 1 teaspoon of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze the meat out of the sausage skin into a bowl and add the bacon, pepper, sage and a little salt. Using your hands, mash and squish everything together until the breadcrumbs have just about disappeared.
- Divide the mixture between the holes, packing in firmly, leaving a 1 cm space from the top. Add 1 heaped teaspoon of the piccalilli in the middle of each pie.
- Roll out the remaining pastry and cut out 12 x 7 cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg.
- Bake for 35 minutes until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Allow to cool before serving with extra piccalilli and salad leaves.
Recipe courtesy of The English Provender Co.
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