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Buffet Gala Pie

recipe-buffetgalapie

Easy Shopper Packs

Pork Loin Joint - Free Range 800g (1.764 lb)  x 1
Sausages: Pork & Cracked Black Pepper - Free Range Pack(8) (500g) x 1
Thyme 25g Pack  x 1
Free Range Eggs Large Half Dozen (440g) x 1
Back Bacon Dry Cure (Rindless) - Free Range 200g (0.441 lb)  x 1

Pack Price £23.89

Step By Step - Instructions

First make the pastry. Sift the flour and salt into a large bowl. Place the lard in a saucepan with the water and heat over medium heat until the lard melts and the whole mixture begins to boil. Pour this all at once over the flour in the bowl. Mix to a soft dough, working quickly so that it doesn't get cold. Knead gently until smooth. Shape into a disc, wrap with clingfilm, and set aside until ready to use. (Note - You should leave the dough to rest for 20-40 minutes. The dough needs to be warm and pliable, however, if it is too hot, you'll find that it won't hold its shape and if it's too cold, it will be too brittle to mould.)

To make the filling, cut the pork loin into 5mm pieces (or chop in a processor). Chop the bacon. Slit open the sausages and squeeze the meat into a large bowl. Add the pork, bacon, herbs and mace. Season with pepper and a little salt (you wont need much because of the sausages and bacon). Mix well together with your hands.

Butter a 9 by 5 inch loaf tin, and cover the base and short sides each with a double strip of foil, leaving an overhang for lifting the pie out at the end. Take 3/4 of the pastry and put it into the tin. Use your hands and press it evenly up the sides and over the rim. Make sure there aren't any holes or cracks, or the juices will run out. Sprinkle the semolina into the base. Put half the meat mixture in the tin. Lay the peeled boiled eggs on top. Cover with the remainder of the meat mixture, mounding it in the centre to create a slight dome. Roll out the remaining pastry into a rectangle large enough to cover with a bit of overhang. Brush the edges of the pastry in the tin with some of the egg wash. Place the top crust on, trim and press the edges together firmly, fluting decoratively. You can reroll any trimmings and cut out some decorations for on top. Cut three holes in the top and lightly brush with more egg wash, using it to help the trimmings to adhere.

Pre-heat the oven to 180*C/350*F/Gas mark 4. Bake the pie in the heated oven for 45 minutes, brush with more egg wash, then bake for 35-45 minutes longer. If you think it is browning too quicly, cover lightly with foil.. Remove from the oven, cool for 45 minutes, then lift out of the pan.

Cut into slices to serve. Salad leaves and pickle go very well.

Full Ingredients List

For the filling
700g of quality lean pork loin (geneous 1 1/2 pounds)
100g of unsmoked back bacon (scant 1/4 pound)
450g pork and cracked black pepper sausages (scant pound)
1 tsp dried sage
2 tsp chopped fresh thyme leaves
generous pinch of ground mace
For the pastry:
575g of plain flour, plus extra to roll out (4 cups plus 2 TBS)
200g lard, cubed (scant cup)
225ml of water (1 cup)
You will also need:
2 tsp fine semolina
3 hard boiled medium free range eggs

Recipe Infomation

Prep Time: 45 Minutes

Cooking Time: 45 Minutes

Temp: Gas mark 4, 180C (355F)

Level: Moderate

Serves: 10

Add Individual Farmer's Choice Products From This Pack

Discover more about our Pork Loin Joint - Free Range
Pork Loin Joint - Free Range


Single loin of pork. Can be boned and rolled or traditionally left on the bone.

£1.64 per 100g
Discover more about our Sausages: Pork & Cracked Black Pepper - Free Range
Sausages: Pork & Cracked Black Pepper - Free Range


A lovely spicy sausage for those who like a bit of a bite. Mix includes cracked black pepper to give them a taste of their own.

Pack(8) (500g) £4.80
Sold per item
Discover more about our Thyme
Thyme


A light flavoured herb can be used in many different dishes especially Italian or French dishes to add extra taste.

25g Pack (25g) £0.66
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Discover more about our Free Range Eggs Large
Free Range Eggs Large


Deliciously Free Eggs From Hampshire. Eggs are high in protein and low in saturated fats.

Sold per item
Discover more about our Back Bacon Dry Cure (Rindless) - Free Range
Back Bacon Dry Cure (Rindless) - Free Range


Dry cured in sea salt with the rind removed

200g (200g) £3.73
£1.87 per 100g

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