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Badger Picnic Pork Pies

Ingredients

Serves 6

For the filling:

1 medium onion, finely chopped

150ml First Call

1 heaped tsp fresh thyme leaves, chopped

4 Lincolnshire sausages

5 rashers unsmoked streaky bacon, cut into 2cm pieces

For the pastry:

250g strong plain bread flour

1/2 tsp salt

100g lard, cut into cubes

6 cooked quails eggs

1 medium egg, beaten

For the beer jelly:

1 leaf of gelatine

75ml First Call

Method

1. Place the onion, First Call and thyme in a pan and cook until softened and the beer has evaporated, remove and cool.

2. Remove and discard the skin from the sausages and place the sausage meat in a bowl, add the bacon, cooled onion, season and mix together.Preheat the oven to 200C, fan 180C, gas 6 and place a baking sheet in the oven to warm up.

3. Sieve the flour and salt into a mixing bowl. Place the lard in a saucepan with 75ml cold water. Bring to the boil gradually so the lard has melted into the water. Pour immediately into the flour mixture and stir together to form a dough.

4. Work quickly and when cool enough to handle, remove a third of the dough and cover with some foil to keep warm.

5. Roll out the remaining two thirds to about 3mm thick and cut out 6 x 11 - 12cm circles using a large pastry cutter. Use to line 6 holes of a non stick muffin tin ensuring the pastry is pressed into the sides of the tin.

6. Divide half of the sausage and bacon mixture between the pies, pressing it down, place a quails egg in the middle of the meat and top with the remaining sausage mixture.

7. Roll out the remaining pastry and cut out 6 x 9cm circles. Brush the edges of the filled pies with egg wash and place the lids on top. Crimp the edges together to seal and brush with egg. Make a hole in each pie using a funnel or a small wooden spoon handle and bake in the preheated oven on the baking sheet for 35 - 40 minutes until golden.

8. Remove from the muffin tin and cool for 10 minutes on a wire rack.

9. Meanwhile soak the gelatine leaf in water until softened. Bring the First Call to a simmer in a pan, not boiling, remove from the heat and squeeze out the excess water from the gelatine, and stir into the hot beer until dissolved.

10. Using a jug or a small funnel pour the beer mixture into the top of each pie until the cavities in the pies are full.

11. Set overnight in the fridge before serving.

 

 Tip: Delicious served with piccalilli or tomato chutney

Perfect Pairings