Pie and Mushy Peas:
A traditional Yorkshire meal which consists of a hot Pork Pie, made
with gammon and pork encased in jelly and a Hot Water Crust pastry,
which is then generously covered with a layer of hot Mushy processed
marrowfat peas and some mint sauce; Pie and Pea shops and stalls used
to be a common feature on Yorkshire streets and markets, but these days
Pork Pie and Mushy Peas are more usually sold in cafes and Fish and
The Pork Pie:
This is a Traditional Pork Pie recipe made with Hot water crust pastry
and a mix of Gammon and Pork; the pastry is always made with rendered
animal fat, either dripping (beef fat), or lard, (pig fat) and is a
nice fatty mixture that bakes to a rich brown and holds in the wet meat
filling and juices snugly; the Gammon and Pork filling is enough for
two pies holding 450g meat each.
Gammon and pork; the gammon will make the filling stay pink after cooking
and the mixture is best made the night before and left in the refrigerator
675g boneless and fatty pork chops.
¾ tsp dried sage.
¾ tsp white pepper.
a pinch of ground mace.
a pinch of ground ginger.
4 tsp powdered gelatine.
1 - Place the dried sage, white pepper, mace and ginger
in a food processor.
NB. You do not need any salt, as the gammon contains
2 - Cut the gammon into tiny pieces and add the gammon.
3 - Add 50ml cold water.
4 - Blend this to a smooth paste.
5 - Dice and mince the pork chops and remaining gammon
and add it to the mix.
6 - Make some jelly by dissolving an oxo in 300ml boiling
water in a jug and sprinkle in the powdered gelatine and stir until
This recipe makes just over 750g pastry, enough for two pies holding
450g of meat in each.
You will need a large Jar about 10cm in diameter.
475g Flour (half strong and half plain)
75g unsalted Butter or extra Lard
100g Lard or Dripping
125ml boiling Water
1½ tsp Salt
01 - Rub 75g butter, or lard, into the flour until
the mixture resembles breadcrumbs.
02 - Place 100g lard in a large saucepan and heat until
it just melts.
03 - Do not overheat the lard, it should not be heated
to more than 30-40C
04 - Take the pan of the heat.
05 - Carefully pour 125ml boiling water into the lard.
06 - Add the salt, stir until it dissolves, then pour
this over the flour and mix quickly into a dough.
07 - Work it with a knife, or spoon, to begin with,
but as soon as it is cool enough to handle, work the dough well with
your fingers until it is mixed evenly and shaped into a ball.
08 - Press the dough out on to a plate, cover with
paper or cling film and leave until barely warm (about 24 - 26C)
09 - Lightly flour the work surface, roll the dough
to about ¾ cm thick, fold it in on itself by thirds, then repeat
this roll and fold again.
10 - I prefer to leave the dough until it is room-temperature
cold (about 21C), as I find it produces a smoother finish.
11 - If the dough looks a bit lumpy, give it another
roll and fold, then let it rest somewhere cool for 20 minutes before
12 - For shaping the pastry to hold 450g meat, use
a large jar about 10cm in diameter.
13 - For each pie, roll 350g dough to about 23cm square
and cut into a circle; save the trimmings for the lid
14 - Stand the jar on its lid, dust the base with flour,
then lay the pastry over it evenly so the edges drape down; now press
the dough tightly in against the sides, working it smooth with your
fingers to remove any pleats of the pastry, letting it stretch to about
8-10cm in depth.
15 - Place the jar in the fridge for 5 to 10 minutes
to set; once the pastry is slightly firm, remove from the fridge and
carefully prise the dough away from the jar with a blunt butter knife.
16 - Carefully pack the pastry shell tightly with 450g
meat mixture, then roll the remaining pastry to cover the top.
17 - Brush a little water around the inside top of
the pastry shell, then lay the pastry lid over.
18 - Press it down so that it sits tightly against
the meat and up to the edge of the shell.
19 - Trim away any excess, but leave a 2cm pastry join.
20 - Pinch this together firmly with your fingers.
21 - Brush the lid and lip with beaten egg and cut
a hole in the centre of the lid, pinky finger width, for steam to escape.
22 - Chill the pie for an hour before baking, then
heat the oven to 200C (180C fan-assisted) and bake on a foil-lined tray
for 1½ hours.
23 - Leave to cool for 30 minutes before pouring in
the jelly, that you prepared earlier.
24 - Pour the jelly into each pie through the hole
in the top.
NB. Eat while hot, or chill overnight before eating.
The Mushy Peas:
Traditional mushy peas are made with dried marrowfat peas which require
overnight soaking, so a little planning is needed, such as 12 hours
of Overnight Soaking, 5 minutes of Preparation Time and 30 minutes of
8 oz/225g dried marrowfat peas.
2 tsp bicarbonate of soda.
Salt and pepper.
1 - Place the peas in a large bowl or stock pot, the
peas will swell and so need plenty of room to expand.
2 - Add the bicarbonate and cover with 1½ pints
boiling water and stir to make sure the bicarbonate has dissolved.
3 - Leave to soak overnight, or for a minimum of 12
4 - Drain the peas in a colander, then place in a large
saucepan, cover again with cold water and bring to the boil.
5 - Lower the heat and simmer for approx 30 mins or
until the peas have softened and turned mushy.
6 - Season with salt and pepper to taste and serve
hot with a tasty hot Pork pie.
NB. Cooked mushy peas keep well for a few days in a
refrigerator and also freeze well, so make a large batch and freeze.