Hot Pork Pie

Name: Hot Pork Pie
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ½ teaspoon chopped fresh sage; 4 onions, sliced; 4 pastry cases (see page 112); ½ teaspoon chopped fresh thyme; A squeeze of lemon juice; 900 g (2 lb) diced shoulder of pork; Salt and pepper; 300 ml (10 fl oz) double cream; Pork cooking liquor (once pork has been stewed); A few fresh sage leaves; Fresh thyme sprig; 1.2 litres (2 pints) Chicken Stock or alternative; 2 onions, roughly chopped; ¼ teaspoon mixed spice; ¼ teaspoon mace; ¼ teaspoon English mustard powder; A knob of butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

This idea is based on traditional cold pork pies. Cold pork pies have quite a spicy finish, so I decided to take those flavours and turn them into a hot dish.

Ingredients

4 pastry cases (see page 112)

Europe
United Kingdom
Main course
England

Method

Place all the stew ingredients in a saucepan and bring to the simmer. Stew gently for 50–60 minutes until the pork is tender. Lift the pork from the stock and keep it covered. Strain the stock and reduce it by half to two-thirds, giving you a good, strong-flavoured pork reduction. Add the double cream and bring to the simmer. Cook for 5–10 minutes until it coats the base of the spoon, before ad