YOUR RECIPE with Lorna Jackson.
A SEASONAL favourite of mine, and one Real Meals makes at this time of year, is pork and gooseberry pie.
A myriad of flavours with succulent Yorkshire pork, sharp gooseberries and the beautiful roundness of a light redcurrant jelly.
If you are making a pork pie it is worth making a proper hot water pastry. It's not hard to make and it's very easy to work with! Once you are confident you can make three or four at a time and freeze them raw - cook off as required!
For the pastry 225g plain flour (use 50:50 strong:plain if you have it) 75g lard 65ml water pinch of salt half a medium free range egg (use the rest for "egg washing" the pastry during cooking). Slightly beat the egg to make it easier to half.
Put the flour and salt in a bowl, hide the egg under the flour - when you pour the boiling water on to the flour you need to be able to mix the water into the flour slightly before the water touches the egg or the egg will scramble! Give it a go - it's not so hard and the worst that will happen is the egg will slightly scramble and make little holes in the pastry - but it will still taste great!
Dice the lard and put it in a pan with the water, gently heat. Ensure the lard melts before the water reaches boiling point. Once the lard has melted, bring the water to boiling point and then carefully pour on to the flour - see above!
Stir hard with a wooden spoon until well mixed, you will end up with a pastry that resembles soft play dough - but don't be tempted to play with it and over work it or it will be tough! Form it into a ball and leave in the bowl to rest for a minute.
For the filling 350 g pork shoulder 100g belly pork handfull of green gooseberries tablespoon of redcurrant jelly Dice the pork - or ask your butcher to, season with a little pepper.
Put the ball of pastry into a small but deep metal pie dish - you can use the pie foils you can buy easily these days. Gently flatten and push the pastry around until you have lined the foil - you will find the pastry easy to work in this way. You want to end up with pastry about 1mm thick. Either trim or keep back enough pastry to make a lid.
Fill the case with the pork and then sprinkle the gooseberries on the top and slightly press into the pork. Roll out a lid and use a little egg wash or milk to glue the lid on, trim again and poke a little hole in the lid to allow the steam out.
Cook at 200 for 1 hour, brushing with egg wash half way through to give a lovely golden colour to the pie crust.
Once cooked melt the redcurrant jelly in a pan and pour into the steam hole. Enjoy your very own pork pie - eat hot or cold!
Lorna will be at Stockton Farmers' Market on the high street on Saturday with a whole array of pies from Real Meals and a ball of pastry and a pie tin for customers to "play with"! Come along 9am- 2pm.