Ploughmans Pork Cheese Picnic Pie Recipes
PLOUGHMAN'S PORK & CHEESE PICNIC PIE
Take all the best bits in a ploughman's lunch and wrap it in golden pastry to make this fabulous pork & cheese picnic pie. One slice just won't be enough...
Provided by Tom Kerridge
Categories Lunch, Snack, Supper
Time 2h15m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- To make the pastry, tip the flour into a bowl with ½ tsp salt. Pour 200ml water into a saucepan and bring up to the boil, then take off the heat, add the lard and leave to melt. Pour the mixture into the flour, beat with a wooden spoon and work into a dough. Cut a third of the pastry off for the top and wrap in cling film then, while still warm, roll out the other two-thirds of the pastry to the thickness of a £1 coin. Butter a 20cm springform cake tin and line with the pastry, leaving a good amount of excess hanging over the side.
- Heat oven to 200C/180C fan/gas 6 with a sturdy baking tray in it. Make the filling by mixing all the ingredients, except the cheese, together in a bowl and season generously with cracked pepper and a little salt. Pack half the filling well into the lined tin, cover with a layer of cheese slices, then pack over the rest of the filling. Roll the remaining pastry out and lay on top of the filled pie tin, trim the edges leaving a little overhang, and save the trimmings. Crimp the pie all the way around the edge, then brush the top with the beaten egg. Score the top of the pie with the back of a knife to decorate then, using a small cutter, press a hole into the middle of the pie to let steam escape.
- Bake for 15 mins, then reduce the heat to 180C/160C fan/gas 4 and cook for a further 50 mins-1 hr until golden brown. Leave until cold. Can be made the day before and kept at room temperature or chilled for two days. Wrap the pie well and take to the picnic in the tin, with a board and a large knife for serving.
Nutrition Facts : Calories 598 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.8 milligram of sodium
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- Preheat the oven to 200°C, fan 180°C, gas 6. Mix 11⁄2 tablespoons of oil, the vinegar, sugar and some seasoning in a bowl. Toss in the onion wedges to coat, then spread them out on a shallow baking tray and roast in the oven for 10 minutes. Toss the tomatoes in the remaining 1⁄2 tablespoon of oil in the same bowl and then add to the tray, turning the onions at the same time. Cook for another 10 minutes until everything is slightly softened then remove and cool.
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- Make the pastry: Place the flour, lard and butter in a food processor with the blade attached and pulse until the mixture resembles fine breadcrumbs. Add the eggs and a pinch of salt and pepper, pulse a few times to bring the pastry together, turn out onto a floured worktop and knead a couple of times to bring together – add more water if too dry.
- Reserve a third of the pastry and roll the two-thirds piece out on a floured workbench and use to line your 23cm springform tin. Leave an overhang around the edges.
- Place the stuffing mix in a bowl and add enough boiling water to make a thick stuffing, add the onions and mix well, leave to stand.
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- Brush with the egg wash and bake at 190C for the first 15 minutes then reduce the temperature to 160C and cook for a further 90 minutes or until the filing is piping hot.
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