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- Little Feckwittering-on-the-Moor
Not the cured type with the hot water pastry... a proper pie with gravy in it - and bacon :hungrig
1 small onion finely chopped
1lb pork loin (trimmed of any fat, cut into 1/2 in cubes)
2 rashers of back bacon (smoked or unsmoked, your call) cut into small pieces
1/2 oz butter
2 tsp flour
pinch allspice
1 tsp dried sage
200ml pork stock
shortcrust pastry
egg for brushing
Preheat the oven to 150C/Gas 2. Cook the onion in the butter until softened. Add the pork & bacon and cook until it's changed colour. Stir in flour. Transfer to casserole dish add allspice & sage, stir well. Pour stock in. Cover and cook for 90-120 minutes. Allow to cool.
Preheat oven to 200C/Gas 6. Line 6 (8 if you're a pinzel and like empty pies) muffin tins with the pastry, spoon in the content of the casserole dish. Slap lids on. Brush with egg. Bake for 20-25 mins.
Job jobbed.
1 small onion finely chopped
1lb pork loin (trimmed of any fat, cut into 1/2 in cubes)
2 rashers of back bacon (smoked or unsmoked, your call) cut into small pieces
1/2 oz butter
2 tsp flour
pinch allspice
1 tsp dried sage
200ml pork stock
shortcrust pastry
egg for brushing
Preheat the oven to 150C/Gas 2. Cook the onion in the butter until softened. Add the pork & bacon and cook until it's changed colour. Stir in flour. Transfer to casserole dish add allspice & sage, stir well. Pour stock in. Cover and cook for 90-120 minutes. Allow to cool.
Preheat oven to 200C/Gas 6. Line 6 (8 if you're a pinzel and like empty pies) muffin tins with the pastry, spoon in the content of the casserole dish. Slap lids on. Brush with egg. Bake for 20-25 mins.
Job jobbed.
