Wiltshire pork pie recipe

Wiltshire Pork Pie recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Wiltshire pork pie recipe, recipe Rating: 4.6
Number of votes:91 

Ingredients

350 g	shortcrust pastry
15 g	butter
1	onion, peeled and chopped
2	rashers streaky bacon, chopped
450 g	pork belly, chopped
1 small	cooking apple, peeled, cored and chopped
90 g	Cheddar cheese, diced
2 tbsp	parsley, chopped
1 tsp	sage, chopped
	salt and black pepper
pinch(es)	mustard powder
1	egg, beaten
1 sprig(s)	sage, to garnish

Instructions

On a lightly floured surface roll out the pastry. Divide in half and use one half to line a lightly greased 23cm pie dish.

In a skillet melt the butter and lightly sauté the onion and the bacon. Add the pork and cook stirring for approximately 20 minutes. Allow to cool then stir in the apple, cheese and herbs. Season to taste with salt, pepper and mustard powder. Add some of the beaten egg to bind the mixture.

Preheat the oven to 220°C.

Spoon the pork mixture into the pie dish then cover with the remaining pastry. Firmly press together the edges. Make a steam hole.

Brush the pie with the remaining beaten egg and bake for 15 minutes. Reduce the heat to 180°C and bake for a further approximately 30 minutes or until golden brown.

Garnish with sage leaves. Serve hot or cold.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a