Black Pudding Pork Pie | Black Pudding .Club

Name: Black Pudding Pork Pie | Black Pudding .Club
Ingredients: Yorkshire; YorkshireGrub.co; 1kg Pork Mince; 300g Black Pudding; 250g Bacon , chopped; 1 tbsp fresh Sage , chopped; 1 tsp fresh Thyme , chopped; 1 tsp Salt; 1 tsp Ground Pepper; 2 pinches Ground Nutmeg; 450g Plain Flour; 125g Strong Flour; 170g Lard; 30g Butter; 220ml Water; 1 Egg , beaten; 6 leaves Gelatine; 300ml Chicken Stock; Preheat the oven to 180°C / 350F / Gas Mark 4.; Put all your filling ingredients into a bowl and mix them together.; For the pastry, heat the water and lard until the fat has melted. While that's on the go, mix your flours and rub in the butter.; Once your water and lard are ready, stir them into the flour mixture and when it's cool enough to handle (but still pretty warm), knead until smooth.; Spoon your filling into the pastry case. Roll out the lid and place it on top, crimping the edges together. Cut a hole in the top big enough for the nose of a funnel.; Use a funnel to pour the stock into the pie through the hole a little at a time. Place it in the fridge to set overnight.; Quick View Andrew James Premium Digital Food Dehydrator Kitchenware View on Amazon; Quick View On The Menu by James Mackenzie Books View on Amazon; Quick View Black Pudding & Foie Gras by Andrew Pern Books View on Amazon; Quick View The Stornoway Black Pudding Bible Books View on Amazon

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YorkshireGrub.co aims to take the food your grandma used to eat and make it accessible to the modern cook. We're big fans of quality pork pies & this recipe cer

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Ingredients

Yorkshire
YorkshireGrub.co
1kg Pork Mince
300g Black Pudding
250g Bacon , chopped
1 tbsp fresh Sage , chopped
1 tsp fresh Thyme , chopped
1 tsp Salt
1 tsp Ground Pepper
2 pinches Ground Nutmeg
450g Plain Flour
125g Strong Flour
170g Lard
30g Butter
220ml Water
1 Egg , beaten
6 leaves Gelatine
300ml Chicken Stock
Preheat the oven to 180°C / 350F / Gas Mark 4.
Put all your filling ingredients into a bowl and mix them together.
For the pastry, heat the water and lard until the fat has melted. While that's on the go, mix your flours and rub in the butter.
Once your water and lard are ready, stir them into the flour mixture and when it's cool enough to handle (but still pretty warm), knead until smooth.
Spoon your filling into the pastry case. Roll out the lid and place it on top, crimping the edges together. Cut a hole in the top big enough for the nose of a funnel.
Use a funnel to pour the stock into the pie through the hole a little at a time. Place it in the fridge to set overnight.
Quick View Andrew James Premium Digital Food Dehydrator Kitchenware View on Amazon
Quick View On The Menu by James Mackenzie Books View on Amazon
Quick View Black Pudding & Foie Gras by Andrew Pern Books View on Amazon
Quick View The Stornoway Black Pudding Bible Books View on Amazon