toodle.

Rhubarb, Prune and Apple Pork Pies

A magnificent three-tiered pork pie centrepiece featuring distinct layers of rhubarb, apple, and prune flavored meat in hot water crust.

PorkFruitPastryShowstopperBake OffMeat Pie
Estimated Nutrition
Calories
821
kcal / serving
16420 kcal total
Carbs
52.5g
per serving
1050.4 g total
Fat
56g
per serving
1120.2 g total
Protein
29g
per serving
580.5 g total
Cook Time
210
minutes
Serves
20
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
40
g
Caster Sugar
40
g
Sugar
or to taste
Dairy
1
piece
Unsalted Butter
for greasing
1
piece
Free-Range Egg
beaten, large
Fruits
1
piece
Eating Apple
peeled, cored, diced
6
piece
Prunes
stones removed, chopped roughly
10
piece
Prunes
stones removed
2
piece
Bramley Apples
peeled, cored, chopped
GrainsCereals
575
g
Plain Flour
plus extra for dusting
575
g
Strong White Bread Flour
Meat
1.5
kg
Boned Pork Shoulder
three-quarters coarsely minced, one-quarter finely chopped
500
g
Pork Belly
three-quarters coarsely minced, one-quarter finely chopped
250
g
Streaky Bacon
three-quarters coarsely minced, one-quarter finely chopped
NutsSeeds
1
pinch
Flaked Sea Salt
3
piece
Fresh Bay Leaves
2
tsp
Ground White Pepper
1
tsp
Ground Mace
6
sprig
Fresh Thyme
leaves picked and finely chopped
7
leaf
Sage
finely chopped
3
piece
Fresh Bay Leaves
finely chopped
1
tsp
Grated Nutmeg
3
tsp
Flaked Sea Salt
1
piece
Fresh Bay Leaves
for decoration
1
sprig
Flat leaf Parsley
for decoration
OilsFats
400
g
Lard
Other
1
piece
Edible Flowers
violas or pansies for decoration
Vegetables
2
stalk
Rhubarb
red not green, chopped
2
stalk
Rhubarb
chopped

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23