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Recipes

Rhubarb, prune and apple pork pies

Three stacked pork pies each flavoured with a hint of fruit. Try it as a centrepiece for a buffet or even as a savoury alternative to a wedding cake.

For this recipe you will need three springform cake tins (1 x 10cm/4in, 1 x 15cm/6in and 1 x 20cm/8in), three cake boards (1 x 10cm/4in, 1 x 15cm/6in and 1 x 20cm/8in), a mincer, a hand-held blender, three piping bags fitted with plain nozzles (or disposable piping bags with the corner snipped) and nine cake dowels.

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Ingredients

For the rhubarb, apple and prune flavourings

For the hot water crust pastry

For the filling

  • 1.5kg/3lb 5oz boned pork shoulder, three-quarters coarsely minced, one-quarter finely chopped
  • 500g/1lb 2oz pork belly, three-quarters coarsely minced, one-quarter finely chopped
  • 250g/9oz streaky bacon, three-quarters coarsely minced, one-quarter finely chopped
  • 2 tsp ground white pepper
  • 1 tsp ground mace
  • 6 sprigs fresh thyme, leaves picked and finely chopped
  • 7 sage leaves, finely chopped
  • 3 fresh bay leaves, finely chopped
  • 1 tsp grated nutmeg
  • 3 tsp flaked sea salt

For the purées

For the decoration

  • fresh edible flowers, such as violas and pansies
  • fresh bay leaves
  • few springs fresh flatleaf parsley