Pork and cox’s orange pippin pie

Pork and cox’s orange pippin pie

By
From
Slow
Serves
4-6
Photographer
Tara Fisher

This may seem like a lot of work, but it’s really quite simple, and makes a great centrepiece for any dinner party. It’s classically French in shape (you can buy the moulds online, or just use an ordinary one), but it’s full of the finest British ingredients.

Ingredients

Quantity Ingredient
2kg pork mince
30g sea salt
1 heaped teaspoon ground mace
3 small whole cox’s orange pippin apples
3 egg yolks

Pastry:

Quantity Ingredient
115g butter
115g lard
50ml milk
A pinch salt
350g plain flour, plus extra for dusting

Method

  1. Put the pork mince in a bowl with the salt and ground mace, then mix well. Set aside in the fridge.
  2. Next, make the pastry. Cut the butter and lard into rough cubes. Bring the butter, lard, milk, 50ml water and salt to the boil in a saucepan, then stir in the flour all at once to form a dough. Remove the pan from the heat and set the dough aside to cool in the fridge for 30 minutes. Lightly flour a work surface and roll out three-quarters of the dough to a 2cm thick round. Line 30cm pork pie mould (or a French-style terrine mould, as shown, or a deep round metal tin) with the pastry. Roll out the rest of the pastry to make a 2cm thick lid.
  3. To assemble the pie, carefully spoon half the pork mixture into the pastry-lined tin, pressing down lightly to ensure there is no trapped air. Place the apples along the centre, then press the remaining pork mixture around them and over the top to cover them completely.
  4. Cover the pie with the pastry lid and seal it all the way around by pinching it together with your index finger and thumb. Poke a small hole in the top of the pie using a sharp knife or skewer. Lightly beat 1 of the egg yolks and brush it over the top of the pie with a pastry brush. Chill the pie in the fridge for 1 hour.
  5. Preheat the oven to 180°C. Brush the pie with a little of the second beaten egg yolk again and bake for 1 hour. Remove the pie from the oven and leave to stand for 5 minutes, then carefully take it out of the mould. Brush with a little more egg yolk around the edges and bake for a further 20 minutes, or until the pastry is crisp.
  6. Remove the pie from the oven and immediately brush it again all over with the final egg yolk. It’s important to do this while it’s still hot, as this will give it a great colour and shine. Set it aside to cool completely. Chill in the fridge to set before slicing.
Tags:
James Martin
Saturday Kitchen
slow cooking
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