Howard's Pork Pies

Join Howard Middleton (GBBO, series 4) live from his kitchen in Sheffield as he shows you how to master the art of hot water crust pastry to make a delicious batch of savoury pies. Whether you choose classic pork or favour a veggie filling, these pies are the perfect addition to a picnic, ploughman's lunch or party buffet. Howard will also demonstrate the traditional tangy accompaniment of English mustard pickle, aka Piccalilli. 

This class will be on Sunday 7th March at 8pm UK.We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat.

Our class will take around an hour and fourty-five minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Howard.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund.All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to 18 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.

Equipment:

12-Hole Muffin Tin, 

Small Pan, 

Wooden Spoon, 

Flat Baking Tray/Sheet, 

Mixing Bowls, 

Rolling Pin, 

Small Cookie Cutter (2 ¾in / 7cm) in Diameter, 

Large Round Cookie Cutter (4 ½in / 11cm) or Similar Sized Small Plate

Ingredients

For the pastry:

300ml Water, 

125g Unsalted Butter, 

Pinch of Salt, 

125g Lard OR Solid White Vegetable fat (Trex or Cookeen in UK, Crisco in US), 

750g Plain Flour (or you can use 50% Plain Flour and 50% White Bread Flour) plus extra for rolling

For a Meaty Filling:

400g Pork Mince (or the meat from 400g herby Pork Sausages)*, 

100g Lean Bacon, roughly chopped (or lardons with most of the fat removed), 

Fresh herbs, chopped (sage or chives for example), 

2tsp Worcestershire Sauce or Henderson’s Relish (optional)  

About tbsp Breadcrumbs or Cornmeal/Polenta

For a Vegetarian Filling:

Fresh Herbs, chopped, 

2tbsp Breadcrumbs or Fine Oatmeal, 

1 Egg, beaten, 

100g Strong Cheese, Grated, 

300g Cooked Potatoes, Carrots or Parsnips, mashed, 

100g Cooked Chestnuts, roughly chopped (or other nuts, roasted and chopped)  

100g Mushrooms, chopped, sautéed and patted dry

For the Picalilli:

125g Raw Cauliflower Florets

100g Small Onions or Shallots, left whole, halved or quartered depending on size

100g Cucumber, quartered lengthways and cut into slices (or use courgette/zucchini)

75g Dwarf Beans, trimmed and cut into 1inch (2.5cm) lengths

250ml Distilled Malt Vinegar/ White Vinegar, plus a spoonful extra

2tsp Cornflour (Corn starch) or Plain Flour

Pinch of Grated Nutmeg               

Pinch of Ground Allspice               

50g Caster Sugar

Clove of Garlic, crushed                 

2tsp English Mustard Powder      

1tsp Tumeric

If you have any questions regarding this class please email us at info@bakewithalegend.com. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.