Classic Pork and Egg Gala Pie with Piccalilli
Packed with protein from the pork and eggs, this classic British centrepiece is best served alongside a vibrant, tangy homemade piccalilli.
Ingredients
eggs6 wholeMedium size, for the filling Beaten, for glaze
pork shoulder350 g- Ppork loin350 g
smoked streaky bacon150 g
nutmeg1 tspGround
salt30 pinch
white pepper1 pinch- Llard100 g
Plus extra for greasing
plain flour450 gPlus extra for dusting For piccalilli paste
- Sstrong white bread flour100 g
salted butter75 gCold, cut into 1cm dice
water200 ml
banana shallots100 gPeeled and finely chopped
cauliflower0.5 wholeCut into small florets
fine beans75 gTrimmed and cut into 1cm lengths
courgette100 gCut into small dice
white wine vinegar13 tbsp
english mustard powder3 tsp
coriander seed1 tsp- Yyellow mustard seed2 tsp
cumin seed1 tsp
turmeric1 tsp
caster sugar75 g
red chilli1 wholeDe-seeded and finely chopped
fresh sage3 g
Instructions
Chef's Tips
Ensure the pastry is still warm when lining the tin, as hot water crust pastry becomes crumbly and difficult to handle once it cools down.
The piccalilli can be made several days in advance and stored in sterilised jars in the fridge; the flavour will improve over time.
Prepare the Oven and Eggs
Preheat the oven to 200°C (180°C fan/Gas 6). Half fill a medium pan with water and bring it to the boil. Add the 5 medium eggs and simmer for 7 minutes. Drain the eggs, then cool them immediately in cold water. Once cool, peel the eggs.
Prepare the Meat Filling
Using a meat grinder with a medium disc, mince the pork shoulder, pork loin, and smoked streaky bacon into a large bowl. Add the sage, nutmeg, 1 tsp of salt, and white pepper. Mix thoroughly, preferably using your hands. Cook a small patty of the mixture to check the seasoning, adjusting if necessary. Chill the meat mixture in the fridge while you prepare the pastry.
Make the Hot Water Crust Pastry
Tip the strong white bread flour and 435g of plain flour into a bowl. Add the diced salted butter and rub it in lightly with your fingertips. In a saucepan, heat the 200ml water, 1 tsp of salt, and 100g of lard until just boiling. Pour this hot mixture onto the flour and mix together with a wooden spoon. Once the dough is cool enough to handle, tip it onto a lightly floured surface and knead until smooth.
Line the Tin
Lightly grease your pie tin and line it with a strip of parchment paper, ensuring the ends overhang for easy removal. Working quickly, roll out two-thirds of the pastry to a rectangle approximately 28cm x 38cm. Use this pastry to line the prepared tin, leaving the excess hanging over the edges.
Assemble the Pie
Press half of the chilled meat filling evenly into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg so they sit neatly, then place the 5 eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down firmly. Brush the edges of the pastry with the beaten egg glaze.
Seal and Decorate the Pie
Roll out the remaining one-third of pastry to a rectangle the same size as the top of the pie tin and place it over the filling to seal. Trim the pastry and crimp the edges. Roll out the pastry trimmings and use a sharp knife to cut out approximately 40 small leaves for decoration. Use these to decorate the top of the pie. Brush the entire pastry lid with the beaten egg glaze and make a steam hole in the centre.
Bake the Pie
Bake the pie for 30 minutes at 200°C (180°C fan/Gas 6). Reduce the heat to 180°C (160°C fan/Gas 4) and bake for a further 1 hour. Remove the pie from the oven and allow it to cool completely before turning it out of the tin.
Prepare the Piccalilli Vegetables
While the pie is baking, make the piccalilli. Peel and finely chop the banana shallots. Cut the cauliflower into small florets, trim the fine beans and cut them into 1cm lengths, and cut the courgette into small dice. Tip the shallot, cauliflower, fine beans, and courgette into a large bowl and sprinkle with 2 tbsp of fine salt. Leave the vegetables to stand for 1 hour. Tip the salted vegetables into a sieve and rinse thoroughly with cold water.
Cook the Piccalilli
Tip 50ml of the white wine vinegar into a small bowl. Add the English mustard powder, coriander seed, yellow mustard seed, cumin seed, turmeric, and the remaining plain flour, mixing to form a smooth paste. Heat the remaining 150ml of white wine vinegar with the caster sugar in a small pan. Bring slowly to a simmer, then add the vinegar paste and simmer, stirring constantly for 2 to 3 minutes until the mixture has thickened. Add the rinsed vegetables and cook for 2 minutes. Remove from the heat, stir in the chopped red chilli, and spoon the piccalilli into a serving bowl to cool.
