Pork pie with Stilton salad

Pork pie with Stilton salad

Pork pie with Stilton salad

For the pastry, melt the lard into the water ensuring it doesn’t boil. Mix into the flour and salt and knead until it becomes a smooth dough. Leave to rest for 30 minutes in a warm place
  • 175g of lard
  • 125ml of warm water
  • 475g of strong white flour
  • salt
Line each ramekin with a generous amount of cling film overlapping the edges. This will help to remove the pie from the ramekin before baking
Once rested, roll out to ¼ cm thick on a lightly floured surface. Use a suitable pastry cutter to cut out circles large enough to line 3 inch ramekins and press the pastry into the sides of each ramekin. Cut out lids and reserve on a tray in the fridge
In a large bowl, mix the filling ingredients together and check seasoning. Form into balls and press into the pastry moulds. Brush the rims with egg wash and place the pastry tops on and crimp the edges
  • 200g of pork belly
  • 500g of pork shoulder
  • 30g of breadcrumbs
  • 1 pinch of nutmeg
  • 20 sage leaves
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 egg
Pierce a hole in the top, this will allow the steam to escape from the pork filling. Place in the fridge for 30 minutes to allow the pastry to rest and set to the shape of the mould
Remove the pies from the moulds using the cling film for leverage. Bake in the oven at 150°C for 40 minutes. Then, beat another egg and brush over the pastry and cook for a further 10 minutes to give a golden shiny finish. Probe the centre to ensure the filling has achieved 75°C in the centre. Set aside to cool in the fridge
Soak the gelatine leaf in cold water for 4-5 minutes. Warm the chicken stock up in a pan, remove the gelatine from the water and dissolve by stirring into warm stock. Pass through a fine strainer and pour into a piping bag
  • 200ml of chicken stock
  • 1 gelatine leaf
Once the pies have chilled, make sure the hole in the top is still big enough to get the jelly in and then pipe the jelly slowly into the pie until full. Place back in the fridge to set
For the stilton salad, slice the shallots, wafer thin, using a mandolin. Boil the water, sugar and vinegar in a pan and then pour over the shallots and leave to cool
  • 2 banana shallots
  • 50ml of water
  • 50ml of white wine vinegar
  • 50g of caster sugar
Cut the chicory into long slices, crumble in the stilton, add the capers and rocket and dress with the drained shallots and rapeseed oil
  • 2 white chicory
  • 50g of baby capers
  • 100g of rocket
  • 50ml of extra virgin rapeseed oil
To plate, cut each pork pie down the centre and place onto plates. Garnish with a spoonful of the dressed salad and serve





  • 200ml of chicken stock, reduced
  • 1 gelatine leaf

Stilton and chicory salad