Pork & Egg Pie Recipe with Homemade Piccalilli
Find out how to make pork & egg pie with homemade piccalilli with our easy recipe. Get inspired by our mouth-watering recipes using Sarson's Malt Vinegar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at staging.sarsons.co.uk.
Cooking tools:
- Loaf pan
- Mason jar
- Rolling pin
- Pastry brush
- Oven
- Stove
- Saucepan
- Pot
- Skillet
- Mixing bowl
- Wooden spoon
- Spoon
- Colander
- Chef's knife
- Cutting board
- Carving knife
- Measuring cup
- Kitchen towel
- Paper towel
Ingredients
- 2 onions, diced
- 250g runner beans, sliced into thin strips
- 250g cauliflower florets
- 100g radishes, sliced
- 2tsps English mustard powder
- 2tsps turmeric powder
- 250ml Sarson’s Malt Vinegar plus 2 additional tbsps
- 25g corn flour
- 100g granulated sugar
- 1tbsp wholegrain mustard
- 1tbsp sea salt
- Rapeseed oil, for frying
- 500g pork mince
- 500g cooked ham hock, shredded
- 2 shallots, chopped
- 2tbsp parsley, finely chopped
- 1tbsp tarragon, finely chopped
- 4 hard boiled eggs, shelled
- Salt and pepper, to season
- 450g plain flour
- 100g strong white flour
- 75g unsalted butter, chilled and cut into cubes
- 125g Pork lard
- 1 egg, beaten
- Salt, to season
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