Charcuterie pie
If you’re a fan of pork pies and sausage rolls, this is the pie for you.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 250g/9oz ham hock, finely chopped
- 250g/9oz sausagemeat
- 300g/10½oz smoked rindless pancetta, finely chopped
- 2 banana shallots, diced
- 2 garlic cloves, crushed
- ½ tsp allspice
- 1 tsp ground coriander
- 1 tsp ground cloves
- ½ tsp mixed spice
- 1 tsp curry powder
- 200ml/7fl oz double cream
- 100ml/3½fl oz white port
- 6 free-range yolks, beaten, plus extra for brushing
- plain flour, for dusting
- butter, for greasing
- 400g/14oz ready-made shortcrust pastry
- 200g/7oz ready-made puff pastry
- salt and freshly ground black pepper
Method
Preheat the oven to 160C/140C Fan/Gas 3.
Mix the meat, shallot, garlic, spices, cream, port and eggs together and season with salt and pepper.
Roll out the pastries on a lightly floured work surface.
Grease a 30cm loaf tin or terrine with butter and line with the shortcrust pastry. Add the meat filling.
Brush the rim of the pastry with beaten egg and lay over the puff pastry. Cut a hole in the centre to release steam.
Brush with more egg and bake for 45 minutes.
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