FRESH CRANBERRY TOPPED PORK PIE

PERFECT FOR A BIT OF COLD ON BOXING DAY

(Serves 4-8)

HOT WATER CRUST PASTRY

100g lard

100g butter

550g plain flour

200ml water

2 beaten eggs

Large pinch of salt

Melt the butter and lard in the water and bring up to a rolling simmer, cut the beaten eggs into the seasoned flour and pour in the lard mix bring together and knead till shinny.  Chill in the fridge for 1 hour if you want to roll out the pastry to line your tin or if you are using the traditional hand raising method then use the hot crust immediately and push the pastry into the tin or round a dolly mould.  Keep back 1/4 of the pastry for the lid.

PORK PIE MIX

300g diced pork shoulder

100g minced belly pork

100g sweetcure bacon

2 sage leaves

1 sprig thyme

1 pinch mace

1 pinch cayenne

Salt, white & black pepper

Make a firm ball of the pork pie filling and firmly throw down into the pastry case, don't over fill as you will want space to push the lid down to create a shelf for the cranberries to sit on one the pie has cooked.  

Egg was the top and bake for approx 1 hour, then leave to cool for 15 minutes and remove the pie from the tin, egg wash the sides and pop back in to the oven for another 15 minutes to set the glaze, leave to cool while you make the cranberry topping.

CRANBERRY TOPPING

In a pan add the cranberries and 1 tbsp of water and 2 tbsp of sugar and bring just to a simmer for a couple of minutes keeping the cranberries whole, once cooled top your pie.