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Seasonal Recipes & Ideas

 

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Pork, Rhubarb & Ginger Pork Pies

05 April 2018

 

These pies are great as part of a platter or as a light bite.

The ham hock was supplied by Campbell Brothers.

Prep Time: 6 hours Servings: 6 Pies


 Ingredients

  • 1 x Ham Hock
  • 150g of Essential's Savoury Gravy Mix
  • 50g Unsalted Butter
  • 45g Pickled Ginger
  • Flavour Magic Smoked Salt 
  • Truffle Salt
  • 300g Forced Yorkshire Rhubarb
  • 100g Water
  • 100g Caster Sugar
  • 100g Grenadine

Method

  • Gently simmer the ham hock in some aromats, bay and thyme (I used star anise, coriander seeds & clove) for about 4 hours until tender.
  • In a pan warm through the water, sugar & grenadine.
  • Peel and cut the rhubarb in to 3cm strips.
  • Drop in to the liquor, gently simmer and remove from the heat, allow the rhubarb to sit in the liquor over night.
  • Whisk in 50g of unsalted butter in to the savoury gravy, season with both salts & strain off through a chinois.
  • Shred the ham hock and to 350g picked meat add 200g of pork sauce.
  • Mix the chopped pickled ginger through and leave to one side.

 Hot Water Pastry

 Ingredients

  • 200ml water
  • 75g Unsalted Butter
  • 75g Lard
  • 450g Plain Flour - sieved with 1tbsp Icing Sugar
  • Pinch of Salt
  • 1 Beaten Egg

Method

  • Put the water, butter and lard into a saucepan and bring to a gentle heat, simmer until the butter and lard are melted, then bring to a gentle boil.
  • Place the flour, icing sugar and salt in a large baking bowl, adding the egg.
  • Pour the water, butter and lard into the bowl with the flour and egg, mix thoroughly.
  • Remove the pastry from the bowl and knead on a floured surface to create a silky, smooth dough.

 To Assemble & Cook the Pies

  • Roll out 2/3rds of the dough to about 1cm thick, oil the inside of 6 dariole moulds ¼ pint size.
  • Line the moulds with pastry and leave to cool.
  • Fill with pork mix and put rhubarb on top.
  • Roll out the other 1/3rd and cut out some lids.
  • Seal the lids on to the pies and bake for 20 mins at 200C.
  • Serve with caramelised red onion & cranberry chutney, rhubarb jelly & watercress.

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