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 Saturday 25th March at the following times:

1pm PT / 3pm CT / 4pm ET / 8pm UK GMT

**Please note the smaller than usual gap between US and UK timezones due to Daylight Savings Hours**

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 2 hours 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. 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 (1 ¼ cups) Water

125g (½ cup + 1 tbsp) Unsalted Butter

Pinch of Salt

125g (½ cup + 1 tbsp) Lard OR Solid White Vegetable Fat (Trex or Cookeen in UK, Crisco in US)

750g (6 cups) Plain Flour (or you can use 50% plain flour and 50% white bread flour) plus extra for rolling

For a Meaty Filling:

400g (approx. 2 cups) Pork Mince (or the meat from 400g herby Pork Sausages)*

100g (approx. ½ cup) Lean Bacon, roughly chopped (or lardons with most of the fat removed)

Fresh herbs, chopped (sage or chives for example)

2 tsp 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 (approx. 1 cup) Strong Cheese, grated

300g (approx. 1 ¼ cups) Cooked Potatoes, Carrots or Parsnips, mashed

100g (1 cup) Cooked Chestnuts, roughly chopped (or other nuts, roasted and chopped)

100g (1 ½ cups) Mushrooms, chopped, sautéed and patted dry

For the Piccalilli:

125g (approx. 1 ½ cups) Raw Cauliflower Florets  

2tsp Cornflour (Corn starch) or Plain Flour

Pinch of Grated Nutmeg     

Pinch of Ground Allspice

50g (¼ cup) Caster Sugar     

Clove of Garlic, crushed

2tsp English Mustard Powder     

1tsp Tumeric

100g (approx. ½ cup) Small Onions or Shallots, left whole, halved or quartered depending on size

100g (approx. ½ cup) Cucumber, quartered lengthways and cut into slices (or use courgette/zucchini)

75g (approx. ¾ cups) Dwarf Beans, trimmed and cut into 1inch (2.5cm) lengths

250ml (1 cup) Distilled Malt Vinegar/ White Vinegar, plus a spoonful extra

*You can substitute the pork for beef, turkey, chicken or a combination

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.