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Details

  • Cooking Time: 30 - 60 mins
  • Cuisine: British
  • Main Ingredient: Trevor’s recipe 1. Prepare 350g of boiled pie pastry. 2. Roll out half and line a pie dish with it. 3. Trim any fat off 250g of pork tenderloin, and slice thinly. 4. Peel, core and slice Bramley apples thinly. 5. Place half the meat on the base, followed by all the apples, about 15g of sugar, then the rest of the pork. Dot with 25g of butter, and season to taste with salt, pepper and nutmeg. Pour about 20g of dry white wine in. Roll out a pie lid, wet the pie sides, cover with the lid then trim, crimp and decorate the top. Cut slits in lid. 6. Glaze with egg wash. 7. Bake in oven middle at about 430F/215C for about 45 minutes – ensuring the pie has a nice golden colour before removing.
  • Preparation Time: 30 - 60 mins
  • Serves: 4+

Ingredients

  • Cheshire Pork Pie is a delicous classic recipe to be found in cook books of bygone days. We asked a Nantwich baker to recreate it for us

Method

Cheshire Pork Pie is a delicous classic recipe to be found in cook books of bygone days. We asked a Nantwich baker to recreate it for us

1. Prepare 350g of boiled pie pastry.

2. Roll out half and line a pie dish with it.

3. Trim any fat off 250g of pork tenderloin, and slice thinly.

4. Peel, core and slice Bramley apples thinly.

5. Place half the meat on the base, followed by all the apples, about 15g of sugar, then the rest of the pork. Dot with 25g of butter, and season to taste with salt, pepper and nutmeg. Pour about 20g of dry white wine in. Roll out a pie lid, wet the pie sides, cover with the lid then trim, crimp and decorate the top. Cut slits in lid.

6. Glaze with egg wash.

7. Bake in oven middle at about 430F/215C for about 45 minutes – ensuring the pie has a nice golden colour before removing.

Hannah Glasse’s 1747 Cheshire Pork Pie recipe

Take a loin of pork, skin it cut it into steaks, season it with salt, nutmeg and pepper; make a good crust, lay a layer of pork, then a larger layer, of pippins, pared and cored, a little sugar, enough to sweeten the pie, then another layer of pork; put in half-a-pint of white wine, lay some butter on the top, and close your pie. If your pie be large it will take a pint of white wine.

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