Humble Pie


SourceSainsbury's magazine June 1998
Prep time1 hour
Cooking time
Total time1 hour


A humble pie recipe which resembles a pork pie.


600 g
Fresh pork streaky rashers
454 g
Sausage meat
Medium onion, finely diced
110 g
Leaks, finely chopped
225 g
Tart apples, peeled , cored and roughly chopped
1 t
Sage, chopped
1 t
Thyme, chopped
1⁄4 t
English mustard powder
1⁄4 t
Ground mace
11 g
Satchet of gelatine powder
450 g
plain flour
110 g
Medium Egg
275 ml


For pastry place water, salt and lard in a large pan and bring to the boil. When the water is boiling and the lard has melted remove the pan from the heat. Mix in the flour, stir until well combined and allow to cool.
Preheat the oven to 170 degrees celcius.
For the pie: remove the rind from the bacon and cut into cubes.
Place in bowl with the rest of the meat, the onion, the leaks, the apples, the sage, the thyme, the mustard and the mace.
Season well.
Mix until combined.
Once pastry has cooled roll out 2/3 of the dough on a floured surface.
Carefully line the tin making sure there were no cracks allow the excess pastry to fall over the sides.
Fill the case with the port mixture.
Roll out the rest of the pastry and use this to top the pie, brush the edges with water to seal.
Trim off any excess pastry and pinch the edges together.
Glaze with a beaten egg and using a skewer make a hole in the top of the pie.
Place on a baking try and place in the middle of the oven for 30 minutes.
Reduce to 150 degrees and cook for a further 3 hours.
Remove from the oven and allow to cool.
When the pie is completely cool, dissolve the gelatine and using a funnel pour the gelatin through the hole in the top of the pie.
Cover the pie with tin foil and chill for at least 2 hours to allow gelatine to set.

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