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wild garlic pork pies

wild garlic pork pies

pork pies made using wild garlic and hot water crust pastry
Course Snack
Cuisine Mediterranean
Servings 6

Ingredients
  

Hot water crust pastry

  • 375 grams (13 0z) plain flour
  • 1/2 tsp salt
  • 100 grams (3 1/2 oz ) lard
  • 40 grams (1 1/2 0z) unsalted butter
  • 150 ml (1/4 pint) water

filling

  • 500 grams pork mince
  • 3 slices smoked bacon
  • 6 wild garlic leaves (ramps or garlic scrape's)
  • 3 three corner leeks (or half an onion)
  • 3 sprigs Thyme
  • salt and pepper
  • nutmeg

Instructions
 

To make the pastry

  • Cut the butter and lard into cubes and add to a pan with the water and heat over a medium heat, while the pan is on mix the flour and salt together in a bowl. Once the butter/lard has melted turn up the heat and bring to the boil.
    pour into the bowl with the flour and mix in using a spoon until it forms a soft dough, once it’s cooled enough to handle knead together.

filling

  • In a food processor add the bacon wild garlic and three corner leeks (or onion if using) and pulse a few times until finely chopped, add the mince and pulse again to combine.
    Mix in the salt, pepper, thyme and a little fresh nutmeg (I grate this freshly and use about 5 or six scrapes on the grater so only a small amount).
    I like to make the filling first so its ready to use right away once the pastry is made as I find the dough is easiest to work with before it cools down too much. A lot of recipes tell you to chill the dough but I find it too hard to roll out that way.
    To make the pies
    On a floured surface roll out and cut with a circle cutter and press it into a small muffin mould, or little high sided tart tins, press in the filling so it’s tightly packed and cut another piece for the top, pinch the edges to seal and then make a hole in the top, (generally this hole is made as traditional pork pies have some meat gelatin poured in once they are baked, but that’s the one part of a traditional pork pie that I dislike so I left that part out, I will include the link to a recipe for that it you like it though).
    Brush the tops with a beaten egg and sprinkle on some salt and pepper and bake for about 50 minutes until golden.
    If you want to add the traditional gelatin layer you can find the recipe here.
    Once the pies have cooled put them in the fridge to chilled and enjoy them cold.


Keyword hot water crust pastry, pork pies, wild garlic