Rhubarb, Prune, and Apple Pork Pies Recipe | PBS Food | PBS Food

Name: Rhubarb, Prune, and Apple Pork Pies Recipe | PBS Food | PBS Food
Ingredients: 2 sticks rhubarb (red not green), chopped; 40g (1½ oz) caster sugar; 1 eating apple, peeled, cored, diced; 6 prunes, stones removed, chopped roughly; unsalted butter, for greasing; 575g (1lb 4½ oz) plain flour, plus extra for dusting; 575g (1lb 4½ oz) strong white bread flour; pinch flaked sea salt; 400g (14 oz lard); 1 large free-range egg, beaten; 3 fresh bay leaves; 1.5kg (3 lb 5 oz) boned pork shoulder, three-quarters coarsely minced, one-quarter finely chopped; 500g (1 lb 2 oz) pork belly, three-quarters coarsely minced, one-quarter finely chopped; 250g (9 oz) streaky bacon, three-quarters coarsely minced, one-quarter finely chopped; 2 tsp ground white pepper; 1 tsp ground mace; 6 sprigs fresh thyme, leaves picked and finely chopped; 7 sage leaves, finely chopped; 3 fresh bay leaves, finely chopped; 1 tsp grated nutmeg; 3 tsp flaked sea salt; 10 prunes, stones removed; 40g (1⅓ oz) sugar, or to taste; 2 Bramley apples, peeled, cored, chopped; 2 sticks rhubarb, chopped; fresh edible flowers, such as violas and pansies; fresh bay leaves; few springs fresh flatleaf parsley

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Make Kate's rhubarb, prune, and apple pork pies recipe featured in the Pies and Tarts challenge of the Great British Baking Show airing on PBS.

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Ingredients

2 sticks rhubarb (red not green), chopped
40g (1½ oz) caster sugar
1 eating apple, peeled, cored, diced
6 prunes, stones removed, chopped roughly
unsalted butter, for greasing
575g (1lb 4½ oz) plain flour, plus extra for dusting
575g (1lb 4½ oz) strong white bread flour
pinch flaked sea salt
400g (14 oz lard)
1 large free-range egg, beaten
3 fresh bay leaves
1.5kg (3 lb 5 oz) boned pork shoulder, three-quarters coarsely minced, one-quarter finely chopped
500g (1 lb 2 oz) pork belly, three-quarters coarsely minced, one-quarter finely chopped
250g (9 oz) streaky bacon, three-quarters coarsely minced, one-quarter finely chopped
2 tsp ground white pepper
1 tsp ground mace
6 sprigs fresh thyme, leaves picked and finely chopped
7 sage leaves, finely chopped
3 fresh bay leaves, finely chopped
1 tsp grated nutmeg
3 tsp flaked sea salt
10 prunes, stones removed
40g (1⅓ oz) sugar, or to taste
2 Bramley apples, peeled, cored, chopped
2 sticks rhubarb, chopped
fresh edible flowers, such as violas and pansies
fresh bay leaves
few springs fresh flatleaf parsley