2019 KEEN YOUNG COOK FINALIST: KATIE PRIGG

Hand Raised Pork & Black Pudding Pie with Apple Cider Chutney & Cabbage 

"I chose my recipe because pie has always been a family favourite. I adapted a recipe I found so that my family would like it.

 

Most of my ingredients are local produce or from the South West. When I visit my local farm Shop which is a Goose Farm, they always have really nice produce. I wanted to incorporate some of these amazing local ingredients into my food such as the goose fat and spelt flour in my pastry.

 

I wanted to try to make a hand raised pie because it's a traditional technique that reflected the traditional source of the ingredients."

Ingredients

HAND RAISED PIE

  • 250g 5% Fat Pork Mince

  • 150g Bury Black Pudding

  • 285g White Organic Spelt Flour

  • 100g Local Goose Fat

  • 110ml Water Pinch of Ground Mace

  • Pinch of Ground Nutmeg

  • Half Teaspoon Dried Thyme

  • Half Teaspoon Dried Sage

  • Salt and Pepper

  • 1 Egg Beaten for Glaze

 

APPLE AND CIDER CHUTNEY

  • 2 Teaspoons Oil Minced Banana Shallot

  • 4 Bramley Apples

  • 250ml Local Cider Tablespoon of Local Honey

  • Tablespoon of Local Apple Cider Vinegar

  • 40g Dried Cranberries

  • Fresh Thyme

  • Salt

  • Lemon Juice

 

CABBAGE

  • Savoy Cabbage

  • Banana Shallot

  • 100g Bacon Lardons

  • Fresh Thyme/Parsley and Edible Flowers for Garnish

Method

HAND RAISED PIE

1. Heat oven to 180 degrees/gas 4

2. Put pork mince in a bowl and add all the herbs/spices. Mash together with hands.

3. Crumble up the black pudding.

4. Weigh out 285g of flour into a bowl.

5. Put goose fat and 110ml water in a saucepan.

6. Bring just to the boil and beat in the flour.

7. Allow to cool slightly, then knead well until smooth. Cut in half (two pies), cut off a quarter from each for the lid.

8. Shape over the upside down wooden Dolly. Make sure the corners and base are not too thick, no cracks.

9. Fill the pie: Layer of pork mix, layer of black pud, repeat.

10. Add the lid, pinch. Make a hole in the centre for steam.

11. Beat the egg, glaze.

12. Bake for approx. 45 mins. Until crisp base and brown, food probe 75 degrees.

 

APPLE CIDER CHUTNEY

1. Finely mince the shallot

2. Peel, core and chop the apples. Put in lemon water to stop browning.

3. Add oil to a pan and sauté the shallot.

4. Stir in the apple chunks, cider, honey, cider vinegar, dried cranberries. Bring to the boil.

5. Reduce the heat to a low simmer for about 20-25 minutes until the apples are soft and most of the liquid has evaporated.

6. Remove from heat. Stir in chopped fresh thyme and salt. Leave to cool, then put in jar.

 

CABBAGE

1. Chiffonade (shred) the cabbage

2. Put pan on to boil. Blanch the cabbage and refresh in cold water.

3. Sauté the lardons until they crisp up.

4. Add the shallots until soft.

5. Stir in the cabbage and serve. 

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