Great British Bake Off: Tudor Week

Pork and black pudding pie recipe

The Great British Bake Off goes back in time this week, with recipes from the Tudor period. The bakers face the challenge of creating marzipan sculptures, Tudor biscuits and a savoury pie showstopper.

This week, Pastry Chef Martyn Edmonds has shared his take on the savoury pie challenge with a pork and black pudding pie. Don’t forget to share photos of your bakes with us on Twitter, Facebook and Instagram.

Pork and black pudding pie

Ingredients

Pie pastry
375g plain flour
1 large egg yolk
125ml water
110g margarine or butter
1/2tsp salt
1 egg yolk, beaten (for glazing)

Pie filling
450g minced pork
4 pieces of Doreen’s black pudding
60ml water
1tsp salt
1tsp sage
1/2tsp thyme
1/2tsp oregano
1/2tsp parsley
1/4tsp fresh ground pepper
pinch crushed cloves

Method

1. To make the pastry, slowly heat the water and margarine/butter in a saucepan. Once the fat is melted, boil for 2 minutes. Put the flour in a bowl and make a well in the centre. Add the seasoning and egg yolk into the well, cover with some flour and quickly pour in the contents of the saucepan, stirring continuously. Once cooled, knead into a ball then leave covered for 30 minutes in a warm place.
2. Separate about two thirds of the dough into five balls, each around the size of a billiard ball. The remaining dough will be used later for the lids. Make each pie casing by moulding a ball around the outside of the bottom of a pint glass. Stretch the dough up the glass for around 1.5 inches so that the pastry is reasonably thin. The pastry is easier to remove if the glass is coated in flour first.
3. To make the pie filling, mix all of ingredients together. then Fill the pastry casings with the pork mixture.
4. Roll out the remainder of the pastry. Cut out the lids using the top of the pint glass as a pastry cutter. Place lids on the pies, sealing around the edges with some water. Using the point of a knife, make a hole in the centre of each lid to allow the steam to escape.
5. Cook at 180C/Gas mark 4 in the centre of the oven for around 1 hour, glazing with a beaten egg yolk occasionally. While waiting for them to cook, wash up the pint glass – fill with cold beer and pass the time by having a drink!
6. After cooking, leave to cool before eating.

Martyn’s tip

For a special touch, pour a small amount of warmed, reduced stock into the hole and cool in the fridge to allow the jelly to set (To make the stock, try boiling some pork stock bones for a few hours until most of the water evaporates off. After cooling a jelly should form on the surface which can be scooped off and warmed back to a liquid state before pouring into the pies).