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

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

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Hot Pork Pie

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