Pies, pates and terrines

These are the recipes we did at Denmon College - for the Women's Institute. It basically was a weekend of baking and cooking, and the ladies went home with loads of food! We always had a great time!

Raised Pork Pie

Preparation and cooking time approximately 2 ½ hours

Serves 8-10 people

800g plain flour

2 level teaspoons salt

400ml hot water

400g lard

600g minced pork

600g pork shoulder

2 level teaspoons salt

White pepper to taste

Other herbs and spices may be used to taste such as pinch of mace or nutmeg, 1 level teaspoon of mustard powder, paprika  or  mixed herbs.

Pastry gloss or egg and milk mixture to glaze

To make the pastry:

1.Sieve the flour and salt into a mixing bowl and make a well in the centre.

2.Pour the hot water into a heatproof jug and add the lard. Allow it to dissolve into the water.

3.Pour the lardy water into the flour and stir well to combine with a wooden spoon.

4.Bring the pastry together with your hands and knead gently to form a smooth pliable dough.

5.Roll out two thirds of the pastry whilst still warm and use it to line a greased 20cm round springform tin. Leave the remainder of the dough to make the lid.

For the filling:

Preheat the oven to  180C/gas mark 4

1.Place the minced pork in a mixing bowl.

2.Cut the pork shoulder into 1-2cm pieces depending on taste.

3.Combine the two meats adding the salt and pepper and any other seasonings you may wish to use.

4.Press the meat down well into the pastry shell, packing firmly in and making sure there are no air pockets.

5.Roll out a rounded lid to fit the top and seal the edges, pinching them firmly together.

6.Brush the top with your chosen glaze.

7.Wrap a layer of foil around the base and half way up the sides of the tin to seal in the juices and protect the base of the pie from burning. Then place on a baking sheet.

8.Bake for  1 ¾  hours then test the centre of the pie with a skewer  to see if it is cooked, the skewer will come out clean and the juice will be clear no traces of pink. Cook for a further 15 minutes as necessary.

9.Leave the pie to cool without removing from the tin. When cool add jelly if required.

Chicken, Sun-dried Tomato  and Pork Layer Pie

Serves 6-8

Preparation and cooking time about 2 ½ hours

For the pastry:

500g plain flour

1 ½ -2 level teaspoons salt

250ml hot water

250g lard

For the filling:

3 chicken breast fillets, cut into long strips

400g pork shoulder, chopped into small pieces, discarding any large chunks of fat but keeping a little to moisten the pie

1 jar sun-dried tomatoes in oil

Salt and pepper to taste

Preheat the oven to 190C/gas mark 5

1.Make the pastry as in the raised pork pie recipe and use two thirds to line a greased 1.2kg loaf tin.

2.Place the strips of chicken in the base of the pastry lined tin.

3.Drizzle a little of the tomato oil over the chicken and season with salt and pepper. Use the tomatoes to cover the chicken in a thin layer.

4.Pack in the pork on top of the tomato layer and season again.

5.Roll out a lid of pastry to fit the top and seal the edges well.

6.Place the pie on a baking sheet and bake for 1 ½ hours . Reduce the heat to 180C/gas mark 4 after 30 minutes.  After the cooking time is up test to see if it is cooked using a skewer. Cook for extra time if necessary.

Ham hock Terrine

Cooking and preparation time 3 hours plus setting time in refrigerator.

For 4 people

2 ham hocks

2 carrots, peeled if necessary and cut into large pieces

1 onion, halved

1 stick celery, sliced

Pepper to taste I like to use plenty of black pepper for this recipe

12g gelatine

1.Put the hocks in a large lidded pan surrounded by the vegetables and pepper.

2.Pour over sufficient cold water to cover. Cover with the lid and bring to the boil.

3.Reduce the heat and simmer for 2 ½ hours or until the meat is tender.

4.Remove the hocks from the water and place to one side to cool.

5.Strain the stock into a jug to cool.

6.Meanwhile line a moistened  loaf tin with a large piece of cling film and smooth out. Repeat this so you have a double layer. Leave the rest to overhang the tin.

7.Remove all the meat from the bones, tearing into strips and placing in a bowl.

8.If using leaf gelatine soak in plenty of cold water for about 5 minutes, or follow the manufacturer’s instructions on the pack. Heat about 300ml of the cooking stock in a pan until warm and add the gelatine, stirring until dissolved. Leave to cool.

9.Lay the strips of meat in the prepared tin and pack in well expelling as much air as possible.

10.Pour over the  cooled stock to just cover the meat.

11.Seal the terrine with the cling film. Place another similar sized tin on top to weigh it down gently. Place in the refrigerator and leave to set. Slice when completely chilled.

Chicken Liver Pate

Serves 4 people

Preparation and cooking time about  40 minutes. Chilling time at least 2 hours

200g chicken livers, sliced

200g butter

½ onion, chopped

1-2 cloves garlic , chopped

Pinch thyme

½ teaspoon mustard powder

Salt and pepper to taste

1-2 tablespoons brandy

30g freshly made breadcrumbs

1 tablespoon single cream

1.In a frying pan melt about 30g of the butter and fry the onions gently until soft.

2.Add the livers and fry over a low heat until lightly cooked, this will only take about 3-4 minutes.

3.Add the garlic and other seasonings and the brandy, stirring well. Remove from the heat

4.Put all the pan mixture into a food processor and add the breadcrumbs.

5.Melt  120g of the remaining butter.  Whizz together until smooth, adding the butter and cream as it blends.

6.When smooth spoon into individual dishes or one small rectangular dish.

7.Melt the rest of the butter and pour over the pate to seal.

8.Chill for

Quick Mackerel Pate

Serves 4 people

Preparation time approximately 5 minutes.  Chilling time 2 hours.

4 smoked mackerel fillets

300g cream cheese, light or full fat

2 tablespoons natural yogurt

Juice of 1 lemon

1 teaspoon horseradish sauce

Ground black pepper

1.Remove any skin from the fish and place all the ingredients in a processor and blend together until smooth.

2.Spoon into individual ramekins or one large serving dish and chill for 2 hours before serving.

Stilton Cheese Pate

Serves 3-4

Preparation time approximately 10 minutes and 2 hours chilling time.

220g stilton cheese

50g softened butter

3-4 teaspoons port

Pinch nutmeg

½ teaspoons English mustard

100g butter to seal the top

1.Mash the cheese with the softened butter.

2.Add the port, nutmeg and mustard and mash in together.

3.Pack the mixture into individual dishes.

4.Melt the topping butter gently over a low heat and pour over the cheese mixture.

5.Chill for about 2 hours before serving

Salmon Mousse Pate

Serves 4-6

Preparation and cooking time about 25 minutes with 2 hours chilling time.

300ml milk

1 small onion, sliced thinly

2 bay leaves

1 tablespoon roughly chopped dill

Freshly ground black pepper and a pinch salt

2 sheets of gelatine

350g piece of salmon fillet

25g butter

25g flour

3 rounded tablespoon mayonnaise

200ml whipping cream

Salt to taste and more black pepper to taste

A few sprigs of dill to decorate

1.Put the milk, onion, bay leaves, dill and black pepper and pinch salt in a pan and bring to the boil. As soon as it boils remove from the heat and leave to stand to infuse.

2..Poach the fish in a little water and cook for about 8 minutes or until just cooked and the fish flakes readily.

3.Remove the fish from the water.  Bring the fish liquor to the boil and boil for 2-3 minutes to reduce slightly. Put to one side for later.

4.Strain the milk into a clean pan and add the butter and the flour. Bring to slowly to the boil whisking continuously. Reduce the heat and cook gently for a minute to cook out the flour. Check the seasoning and add accordingly to taste.

5.Put the gelatine in cold water to soften.

6.Pour the sauce into a processor and add the salmon. Pour away the excess water from the gelatine and add the gelatine to the salmon and sauce mixture. Blend for about 10 seconds and add the mayonnaise. Blend again for about 5 seconds. If the mixture is too thick add a couple of tablespoons of the reduced salmon liquor and blend for a few seconds again.

7.Spoon the salmon mixture into a clean bowl.

8.Whip the cream until it forms stiff peaks and fold into the salmon .

9.Spoon into dishes or one large dish top with the sprigs of dill to decorate  and chill for about 2 hours

Pigs Trotters Stock

4 pigs trotters

1 onion , quartered

1 carrot, halved, peeled if necessary

2 sticks celery sliced thickly

2 bay leaves

1-2 teaspoons salt

Black pepper to taste

Cold water to cover with about 4cm to spare

1. Wash the trotters well in cold running water. Place everything in a large stock pan and bring to the boil.

2.Turn down the heat and simmer for  2 ½ hours.

3.Remove the trotters and reduce the stock by half for a thick jellied stock, by a third for a thinner softer jelly.