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Pork & Stilton Pie

Introduction & method

Try these alternatives to the traditional pork pie. Instead of a pastry lid, use some sliced Stilton, or a layer of sage and onion stuffing. Or both - I've tried that and it is amazing. If you're not a blue cheese fan, ordinary cheese will work almost as well.

 Pork & Stilton Pie Recipe

Make Hot Water Pastry


It's a pork pie, so HWP is mandatory. Mix the flour and salt together in a large mixing bowl. Cut the lard into chunks and melt them along with the water in a small saucepan. The water doesn't need to boil, you just need all the fat to melt. Stir half of the water/fat mixture into the flour, and then work in the other half. When you have a nice smooth dough, wrap it in plastic film and leave it to cool.

Make Pastry Shells


You'll need some metal rings to form your pastry shells in. They should be 75-100mm (3-4 inches) diameter. Sprinkle flour on your worktop and roll the pastry out to about 3mm thick (quarter of an inch). Cut a disc that's big enough to cover the bottom and sides of the ring and press the dough in, being careful not to fold or crease it or make holes in it. Trim the excess from the rim and place the shells on a plate in the fridge to chill for at least an hour. If you have the time or inclination to leave the shells drying in the fridge for 2-3 days, you'll be able to bake your pies free-standing. But it's much easier to bake them in their rings.

Make the Stuffing


Devoted as I am to making things from scratch, I've never managed to make stuffing that tastes like shop-bought sage and onion. I advise you follow the instructions on the packet, but generally it involves measuring out a quantity of the dried mix and rehydrating it with boiling water. Stir well to get rid of any dry clumps and leave to stand for 5 minutes. You can stir in a knob of butter if you wish.

Make the Filling


Chop the bacon into small dice - about 5mm (13/64 inch). Make your seasoning mix - spoon all ingredients into an empty herb jar and shake well. In a large bowl, combine the minced pork, bacon and seasoning mix. Cover and set aside until needed.

Assemble the Pies


Heat your oven to 150°C (302°F) for a fan/convection oven, 170°C (338°F) conventional, gas 3. Take your shells out of the fridge and remove them from their rings. Sprinkle the outer edge with flour and put it back in the ring - this will make it easier to release the pies later on. Place all of the shells on a baking sheet lined with greaseproof paper. Beat an egg together with a little milk and paint the top edges of the shells with it. Divide your pork filling into 8 equal balls and press one into the bottom of each shell. Spoon stuffing mix on top of four of your shells, and arrange sliced cheese on the others.

Bake the Pies


Put the tray of pies in the oven and bake for 25 minutes. Remove the tray from the oven. Carefully remove the rings from the pies - they will be hot, so use a tea towel, oven glove or tongs to protect your delicate fingers. Put the tray back in the oven and bake for another 25 minutes. Eat when cooled.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Pork & Stilton Pie on YouTube.

 
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Ingredients & Info


PASTRY
 250 grams plain (all-purpose) white flour
 125 grams lard
 100 ml water
 half a tsp salt
FILLING
 500 grams minced pork
 2-3 rashers bacon
 3 tsp seasoning mix
SEASONING MIX
 half a tsp salt
 1 tsp ground black pepper
 1 tsp thyme or sage
 half a tsp mace or nutmeg
  TOPPING
 75 grams stilton (or any other blue) cheese
 75 grams sage and onion stuffing mix

PLUS

To glaze the pastry, an egg and a splash of milk. If you are using shop-bought stuffing mix, follow the instructions on the packet, but you'll probably need some boiling water plus a knob of butter to make up the stuffing.


UNITS:
Metric
US Customary/Imperial

Makes 8 pies
Prep time: 30 minutes.
Resting/cooling time: 2 hour.
Cooking time: 50 minutes.
Total time: 3 hours 20 minutes.