listimgdaily delivery in the UK

listimgQuality Guarantee

listimg24hr orderline

Seasonal Recipes & Ideas


User Rating:  / 2

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


  • 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


  • 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


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


  • 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.

Oliver Kay Logo white 1017

Bolton Site
Oliver Kay Produce
Produce House, Britannia Way, The Valley
Bolton, Lancashire, BL2 2HH

Tel: 01204 385463

Wednesbury Site
Oliver Kay Produce
Unit A, Kings Hill Park, Darleston Road
Wednesbury, West Midlands, WS10 7SH

Tel:0121 622 8837

Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 173 9880 60

Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD



Privacy PolicyCookie Policy  |  Site Map  |  Terms & Conditions

What we're talking about

Fantastic day out ☀️ We took a trip this morning to visit @WestlandsUK one of our brilliant local growers.🤩 Thanks… https://t.co/uE8hOPZVY0
Sprouts are for life, not just for Christmas! And the new season brussels are perfect all ways: boiled, steamed, ro… https://t.co/uxhVGN4cmt