5. Located within Yorkshire’s only 5 Star Hotel, The Grand – The Cookery School provides a unique and fun day out for cooks and bakers of all abilities. Thank you for expounding the Northen version of Pork Pies, as opposed to that grey cold lump from the midlands aka Melton Mowbray! All rights reserved. Required fields are marked *. Add your meat back into the pan, pour in enough boiling water to cover the meat, add the Henderson's Relish and season. Bake the pie for two hours in a moderate oven (around gas mark 4/350 F/180 C). Allow the pie to grow cold before turning it out of the tin. My dad is from Yorkshire and we frequently enjoy British fare. Rhubarb Pudding. 25g pork belly, minced Your e-mail address will not be published. Required fields are marked *. You’ve got your meat and potatoes right there in the pie, so some steamed or boiled veg will round out your plate nicely. Roll out the pastry trimmings to make stick-on decoratios, if you wish. Bake for 30-35 minutes or until edges are puffed and a knife inserted in the center comes out clean. Roll it out to as close to the size and shape as your casserole as you can (you can use the lid as a guide). Make a hole in the pastry to allow some of the steam to escape. And, you know, I sympathise. Make the pastry, either in a bowl or on a marble slab, or in a food processor. Roll out the remaining dough into a circle and then place in the base of the non-stick 10cm springform cake tin. Yorkshire Grub is a growing collection of recipes dedicated to bringing traditional Yorkshire food to the 21st century. When the mixture is cool enough to handle (should still feel very warm) knead well until smooth. All Rights Reserved. My dad is from Yorkshire and we frequently enjoy British fare. 2% of the weight of pork in both black pepper and dried sage. 6. Fill with the pork mixture, moulding it to a mound in the centre. Thank you for being part of our foodie community. 4. © 2000 Frances Bissell. Remove the paper for the last 15 minutes. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Each restaurant within our guide has been hand-picked, tried and tested by our experienced team. Discard the rind from the belly of pork and the bacon, and mince the two together. Mix in water a bit at a time until you have a pliable dough. Shave the cheese into thin slices and cover the pork with it. Spoon meat mixture to within 1 in. In a bowl, beat milk and eggs. 2. We showcase only the best dining destinations, so our content is always reliable for you. Copyright © 2020 Traditional Yorkshire Recipes | Website developed by. It’s best to work in a warm kitchen to keep the pastry warm, Again, working quickly, line a well-greased 8″ (20 cm) firm based cake tin with the warm pastry. 3. Remove from the heat and pour the liquid into the sifted flour. Traditional Yorkshire Recipes (1997) Aurora Publications. This post was posted in Favorites, Main Meals, Recipes. Fill and boil your kettle while this is going on. Brush the pie with the milk or egg to glaze it, and lay two or three layers of greaseproof paper, or foil, on top so that the crust does not bake too brown. Your email address will not be published. Roll out the remaining pastry, and use to cover the pie. Wilfrid (or Wilfra) Apple Cake. 200g pork shoulder, minced Post navigation. To make the pastry melt the lard and butter in 5 fl oz (quarter pint) of hot water, and bring it to the boil. Press the edges together, and roll them over inside the rim of the loaf tin (that way, it will be an easy matter to slide a palette knife all the way round the pie when cold to ease it out of the tin), and make a fluted edge by pinching together at intervals. 50g smoked bacon, cubed Traditional Yorkshire food for the 21st century. His family traditionally gets a couple of pork pies and I want to keep that tradition alive. Sourdough Bread! Bring to the boil and stir into the flour. You can add, if you wish, small rosettes of surplus pastry around the hole to disguise it. In the meantime, make the stock by boiling up two pig’s trotters with a spoonful of mixed herbs in around a litre of water. (Lining the cake tin evenly and generously with grease-proof paper will make the pie easier to lift out of the tin after cooking when cold). Once the meat's done, turn down the heat and fry off your onions. Remove from the oven. Wet this. Put in a bowl. Brush the top of the pastry lid with the egg wash and cook for 30 minutes, then reduce the heat to 175°C and cook for 30 minutes. Nothing quite beats the perfect pork pie, fresh from the oven, accompanied by your favourite condiment or homemade chutneys. When dry and liquid ingredients are thoroughly blended together in a hot, smooth (rather than sticky) mass, turn it out onto a worktop, and knead, adding more flour as necessary, to form a workable pastry. Print this recipe. After trying a similar meat pie while visiting relatives back home, I searched for a recipe I … 1. She was, I’m afraid, from Lancashire. It's even better re-heated. The crust is going to suck up a lot of the moisture in your stew, so it should look wetter than you'd normally be aiming for. Hand Raised Pork Pie Recipe from The Cookery School at The Grand York, 25% off half and full-day cookery classes. 1 tsp ground white pepper. of edge. You can glaze the pastry top with a beaten egg if you like, although this will result in an uneven colour to the pie as a whole when it’s removed from the tin. Ideally, I’d like to be able to pick up my pie (or slice of pie) and eat it with my hands when it’s cold.