Print Recipe
St Ewe Egg, Pork and Wild Garlic Pies
Servings
people
Ingredients
  • 1 packet Short or puff pastry
  • 1 large handful Wild garlic
  • 6 Sausages Use your favourite, I used Primrose Herd Cumberland but a mix of pork sausages and Nduja from Duchy Charcuterie works really well too
Servings
people
Ingredients
  • 1 packet Short or puff pastry
  • 1 large handful Wild garlic
  • 6 Sausages Use your favourite, I used Primrose Herd Cumberland but a mix of pork sausages and Nduja from Duchy Charcuterie works really well too
Instructions
  1. Bring a medium pan of salted water to the boil and carefully add 4 of the eggs.
  2. Simmer for 6 minutes, then remove from the heat. Tip off the hot water and tap the egg shells with the back of a spoon. This will make them peel more easily.
  3. Put the pan of eggs under cold running water until cool. Set aside.
  4. Remove the sausage meet from the skins and place in a bowl.
  5. Whisk 1 of the eggs, then add to the sausage meat with the wild garlic. The mix should be seasoned well enough, but I like to add more freshly milled pepper so crack on!
  6. Mix well, either with a spoon or your hands, then aside, then wash your hands.
  7. Carefully peel the eggs.
  8. Roll out your chosen pastry, cutting 4 circles to fit your pie moulds and 4 discs for the lids allowing extra so the edges can be crimped together.
  9. Ease each pastry base in the pre-prepared pie moulds, pressing to fit the inside.
  10. Put a large spoonful of the pork mix in the base of each, pressing into make a well so the mix is also coming up the sides of the pie casing.
  11. Place a peeled egg into each pie, then spoon in the rest of the pork mix to cover the egg.
  12. Whisk the remaining egg to make an egg wash. Brush the over hanging pastry of the base with a little of the egg wash, then top with the pastry lid
  13. Press the edges together to enclose. Trim to make neat then crimp as desired.
  14. Brush the pie tops with more egg wash. Using a small knife, make a little insertion in the top of each pie to let any steam escape
  15. Place the pies on a tray and bake for 30 minutes, or until golden brown.
  16. Remove from the oven and either enjoy hot or cool to room temperature. These pies can be refrigerated to be eaten within 3 days and make a delicious addition to a picnic lunch with a pint of your favourite cider or ale.
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