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Pulled Pork, Leek and two Cheese Pie

We’ve had a good old rummage around the Internet and as far as we can see we’ve actually invented a new Pie. Pulled Pork, Leek and two Cheese Pie had to have chips and beans with it really - Well Potato Wedges at least.

We’ve been experimenting with ways to get the most out of a £5.38 boneless Pork shoulder joint. So far we’ve had:-

Pulled Pork Ploughman's
A home made Pulled Pork Curry
Pulled Pork, Leek and two Cheese Pie


Our invented pie went from a bit of a joke to a reality in a couple of hours. Sue made the pastry and Pulled Pork while I was working and we assembled and baked our heart shaped pies yesterday evening. I’ll probably be munching on left overs this morning for breakfast as the pies were quite large and very satisfying / filling….

Pastry:-

Ingredients:-

Plain Flour (Gluten free in our case)
Margarine
Ice cold Water
Salt

The measurement for a basic pastry dough are available on-line, but you are looking for a fairly firm dough so you can press it into your pasrty cases and stays in place.

Method:-

(1) Mix the ingredients in a large bowl to form a firm pastry.
(2) Wrap in film and place to rest in the over for at least ½ an hour.

Pulled Pork – We’re not overly keen on BBQ stile Pulled Pork, so this is Sue’s alternative.

Ingredients:-

Pulled Pork, separated into rough strands
Tomato Ketchup
Cider Vinegar
Soy Sauce
Salt & Pepper

Method:-

(1) Mix everything together.
(2) Add extra vinegar if required so the the mixture is fairly loose.
(3) Cover and place in the fridge for 20 minutes or so.

Other bits & Bobs


Ingredients:-

¼ a Leek softened in Oil on a low heat.
Red Leicester Cheese, grated
Brie, cut up
Melted Maragine
Pie tins or formers, well oiled

Building  you pie

(1) Roll your chilled pastry out and use your pie tin and a template to cut tops for each pie.
(2) Press pastry into the pie former / tin to make the base and walls.
(3) Add a layer of Pulled Pork.
(4) On top of this sprinkle grated Red Leicester.
(5) Add a layer of softened Leek.
(6) Over the Leek add a layer of chipped Brie and press everything down.
(7) Press the tops onto your pies and seal.
(8) Brush with melted Margarine.
(9) Pop in the over at 180c for about 45 minutes until the pastry is golden.

Enjoy, if anybody ever replicates this pie please let us have some pictures!
 

Pulled Pork Ploughman's

We had a whole boned Pork Shoulder for £5.38 in the freezer. As one meal this would have been excessive and over budget. It’s also a slow roast gig. But we’ll most likely get 6 servings from the meat over the next few days.

For the Pulled Pork.

Ingredients:-

Pork Shoulder
A pint of Stock
Oil
Salt & Pepper
Onions
Rosemary
Garlic cloves, halved

Method:-

(1) Pour the stock into a casserole dish and add the Onions roughly chopped.
(2) Lay a couple of sprigs of Rosemary over the top.
(3) Stab the Pork with a sharp knife and push the halved Garlic into the meat.
(4) Season with Salt & Pepper and rub well with Oil.
(5) Cover with foil and place in the oven at 160c
(6) Leave to roast very slowly for at least 5 ½ hours.

We did actually end up with reasonable crackling, which is rare with a home frozen joint. So we served the pulled Pork with crackling over the top, home fermented Kimchee (Recipe here), Garlic and Clive Cheese and hand cut chips. A bit of Piccalilli and it was a very taste and simple supper. 

The stock and Onions are in a jar in the fridge and will make the base for an outstanding gravy!
 

Red Cabbage Stir-Fry

At this time of year if you like your Brassicas Red Cabbage is weight for weight the best value by far and probably one of the most versatile. One 60p Red Cabbage will happily provide colourful veg in various forms for 3 or 4 meals for us and live for a good week in the fridge, even when you’ve cut into it.

Ingredients:-

1/3 of a Red Cabbage, finely sliced
2 rashers of Bacon, chopped
2 Mushrooms, finely sliced
½ an Onion sliced
2 Sliced of Leek
Salt & Pepper
OilIngredients:-
Distilled Vinegar

Method:-

(1) Soak the Red Cabbage in the Vinegar.
(2) In a large frying pan heat a little oil.
(3) Fry the Bacon and then add the Onion.
(4) Once fried add the Mushrooms and soften.
(5) Pour in the Red Cabbage & Vinegar and add the Leek.
(6) Season to taste and then simmer stiring regularly until the Cabbage has softened but still has some bite.

The Monster in the background is one of our favourites - Giant Toad-in-the-Hole. We served ours with mashed Potato, mashed Swede and Carrot and lots of gravy over the Toad-in-the-Hole. A proper hearty winter warmer sort of dinner.


 

Crispy Chilli Beef

Technically the Beef Fillet would have pushed this well over budget, but these were part of my birthday present from my mum, so we thought we’d make something tasty with them. Oh was it tasty?

Ingredients:-

Beef Fillet, cut into strips. (Other cuts will work just as well.)
Fresh Chillies
Chilli Flakes
Spring Onions
1 tin of Tomatoes
1 Red Pepper, cut into strips
1 Large Onion, chopped
2 clovers of Garlic
Tomato Puree
Seasoned Flour (Gluten free in our case), with Chilli Flakes, Paprika, Garlic Salt, Pepper
Oil to fry
Cider Vinegar.
Margarine
Salt & Pepper
Sugar
Rice Noodles (These are presently on offer at the local Supermarket at 60p a pack)

Method:-

(1) Stir the beef strips in the seasoned Flour.
(2) Fry until crispy and set aside in the oven on a low heat to keep warm.
(3) Fry the Onion and Garlic in Margarine and Oil until soft.
(4) Add the tin of Tomatoes and an equal amount of Water.
(5) Add a good squirt of Tomato Puree.
(6) Simmer for 10 minutes.
(7) Add the Cider Vinegar and Sugar.
(8) Add the half of the fresh Chillies and half of the Spring Onions.
(9) Stir well and simmer for a couple of minutes.
(10) Stir in the Beef.
(11) Serve over Rice Noodles or Rice and dress with the remaining fresh Chilli and Spring Onion.

We served ours with a few fresh fried Papadums. The ingredient quantities are pretty flexible, so you can adjust the heat to your taste.

 

Pie, Chip & Peas recipe

We had half a cooked Chicken left from Fridays roast dinner so I had another pop at Hot Water Pastry. When I worked in the butchers I used to turn out 120 Pork Pies each morning and the pasty recipe has stuck in my head. However it’s not quite the same with Gluten free flour. I’m still working on it….

Sue made the Chicken, Blue Cheese, Bacon, Mushroom and Leek filling, which was really good. No such thing as a simple pie here!

Filling Ingredients:-

Cooked Chicken, cubed
Bacon, chopped
Leek, sliced
Mushroom
1 large Onion, sliced
Garlic, grated
Blue Cheese, sliced
Milk
Salt & Pepper
Cornflour
Oil

Filling method:-

(1) Season and fry the Onion and Garlic.
(2) Add the Bacon and fry until well cooked.
(3) Add the chopping Leek and Mushrooms.
(4) Add the milk.
(5) Gently stir in the Chicken and thicken the sauce with Cornflour.
(6) Set aside to cool.

Pastry Ingredients:-

110g of lard
280g of water
500g of plain flour
2 tsp salt
1 tsp Xanthan Gum

Pastry Method:-

(1) Boil the Lard and Water.
(2) In a large bowl combine the Flour, Salt and Xanthan Gum.
(3) Make a well in the middle and add the Water and Lard.
(4) Kneed well to make a very thick dough.
(5) Wrap in cling film and allow to rest for 20 minutes.

Pie Method:-

(1) Oil your pie tins.
(2) Divide the pastry into two larger portions and one smaller. The larger balls are for the pie walls and the tops. The smaller portion is for a divider.
(3) Press pastry into your pie tins to form the walls about 3mm think.
(4) Brush an Egg wash around the inside and bake blind at 180c for 15 minutes.
(5) Remove from the oven and press the walls flat against the tin sides with a spoon if required, while the pastry is still hot.
(6) Allow to cool.
(7) Roll out the remaining larger portion of dough and cut the lids.
(8) Do the same with the smaller portion but roll this out very thin and cut two dividers which will fit inside the casings.
(9) Add the cooled filling so the pies are a little over 2/3 filled.
(10) Add the dividers on top of the filling and press around the edges to seal.
(11) Add the Blue Cheese above the dividers.
(12) Add the pie tops and punch a hole in the middle.
(13) with a fork press the edges together to seal the pies.
(14) Brush with a beaten Egg with a little dried Oregano added.
(15) Bake at 180c for 45 minutes until the tops are golden brown.

Serve with hand cut chips and Peas and enjoy. We certainly did!

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