*Pork and Piccalilli Pies*
Makes 12 Great for packing up and taking along to a match. 500g prepared shortcrust pastry (a generous pound) little flour for rolling 75g of dry white bread crumbs (2/3 cup) 400g of good Cumberland Sausages (about 6, spicy thick sausage) 125g smoked back bacon rashers, finely chopped (about 5 ounces) 1/4 teaspoon each ground black pepper and dried sage 1/2 X 275g jar of The English Provender Co Posh Piccalilli (about 1/2 cup of mustard type of pickle) 1 egg, beaten with 1 tsp water Preheat the oven to 200*C.400*F/ gas mar 6. Line each hole of a 12 holemuffin tin with a thin strip of baking parchment across the middle that's long enough so that the ends stick out one to two inches. Use a dap of butter to keep in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 X 10 cm circles (4 inch). You may need to reroll trimmings. Press a circle into each hole to line. Sprinkle 1 teaspoon of bread crumbs into the base of each pie. Tip the remainder of the bread crumbs into a mixing bowl. Squeeze the meat out of the sausage skins into a bowl and add the bacon, pepper, sage and a little salt. Using your hands, mash and squish everything together until the bread crumbs have just about disappeared. Divide the mixture between the holds, packing in firmly and leaving a 1/4 inch space from the top. Add a heaped teaspoon of the piccallili in the middle of each pie. Roll out the remaning pastry and cut out 12 X 7cm circles (3 inch) Brush with a little egg and apply to the top of each pie, egg side down to stick, carefully pressing the edges together to seal. Brush with more egg. Bake for 35 minutes, until golden brown, then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Allow to cool before serving with extra piccalilli and salad leaves. |
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