Pig cheek and mustard suet pudding

Pig cheek and mustard suet pudding

How to Cook Pastry
Peter Cassidy

You will need a 1 litre pudding basin.


Quantity Ingredient
1 leek
1 garlic clove
handful flat-leaf parsley
6 sage leaves
550g pig cheeks
3 tablespoons olive oil
2 tablespoons plain flour, plus extra to dust
100ml cider
200ml chicken stock
1 teaspoon wholegrain mustard
butter, to grease
1 quantity Suet pastry
freshly ground black pepper


  1. Prepare the greaseproof paper, foil and string for steaming.
  2. Thinly slice the leek and wash in cold water to remove any grit, then drain well. Peel and crush the garlic. Finely chop enough parsley leaves to give 1 tbsp. Finely chop the sage.
  3. Trim the pig cheeks of any surface fat and sinew, and cut into chunks, about 2.5–3cm. Heat 1 tbsp of the oil in a frying pan over a medium to high heat. Season the meat with salt and, working in batches, brown evenly all over. Pour off any fat from the pan, deglaze the pan with water after each batch and start each new batch with clean oil. Reserve the juices (déglaçage), and as each batch browns transfer the meat to a large bowl. The déglacage can be used in place of some or all of the stock, as long as it does not taste bitter. If it does, discard it.
  4. Heat 1 tbsp oil in a saucepan over a medium heat and quickly colour the leeks, stirring, until an even golden brown. Add the garlic and cook for 1 minute, then transfer to a large bowl.
  5. Sprinkle the flour over the meat and shake until lightly coated, then add to the leeks and garlic. Add the parsley and sage, mix together and season well with salt and pepper.
  6. Put the cider a small saucepan and simmer until reduced by one third. Add the stock, stir in the mustard and allow to cool.
  7. Generously butter the pudding basin. Divide the pastry into 2 unequal pieces, two thirds and one third. On a floured surface, pat the larger piece into a circle about 2cm thick and 15cm in diameter, using a rolling pin or your hands, then use to line the pudding basin.
  8. Fill the pastry lined pudding basin with the meat mixture, without packing it too tightly, to allow room for the stock and cider. Add the liquid to come just below the top pieces of meat.
  9. Roll the remaining piece of pastry to a circle 5mm thick, big enough to just cover the pudding filling. Place on top, wet the edges and press together securely so that the lid is sealed to the inside of the pastry lining the pudding basin, not around the outside.
  10. Cover with the greaseproof paper and foil, and make a string handle.
  11. Stand the basin on a trivet in a saucepan of boiling water to come halfway up the sides of the basin and cover with a tight-fitting lid. Alternatively, use a steamer. Steam for 4 hours, topping up the boiling water as necessary so it doesn’t boil dry. It is important to keep the water at a generous boil for the first 35–45 minutes, to ensure the suet in the pastry starts to melt and set with the flour and to achieve a good golden colour.
  12. After steaming, carefully remove the pudding basin from the saucepan, using the string handle, and remove the string, paper and foil. Run a knife around the top rim of the basin to release the pudding, invert a plate over the pudding and turn it the right way up so the pudding basin is upside down. Using oven gloves, carefully lift off the pudding basin. Serve immediately, with seasonal vegetables.
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