This advanced version of traditional pork pies includes three kinds of pork (shoulder, belly, and slab bacon) and tender chicken for a multi-note meaty flavor, plus savory stuffing. The recipe is inspired by the huntsman pie from the Brantwood Café, a restaurant in Coniston, where it's served with tangy Westmorland chutney. Our recipe makes small single-serving pies; you will need four 5 3/4-by-3-inch loaf pans, available from Wilton.
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Ingredients
For the pastry
- 4 1⁄2 cups (1 lb. 4 3/4 oz.) all-purpose flour, plus more
- 1 tsp. kosher salt
- 2 sticks chilled unsalted butter, cut into cubes
- 1 large egg, lightly beaten, for brushing
For the filling
- 3 tbsp. vegetable oil
- 1 celery stalk, minced
- 1 small yellow onion, minced
- 2 tbsp. minced flat-leaf parsley
- 1 tbsp. minced sage
- 6 oz. crustless white bread, cut into 1/2-inch cubes
- 1⁄3 cup chicken stock
- 1 1⁄2 tsp. kosher salt, plus more
- Freshly ground black pepper
- 2 boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 boneless, skinless chicken breast, cut into 1-inch pieces
- 1 lb. pork shoulder, trimmed and cut into 1/4-inch cubes
- 4 oz. skinless pork belly, cut into 1/4-inch cubes
- 4 oz. slab bacon, cut into 1/4-inch cubes
- 1⁄4 tsp. freshly grated nutmeg
- 1⁄4 tsp. ground white pepper
- Westmorland chutney, for serving
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Instructions
Step 1
For the pastry: In the bowl of a food processor, combine the flour with the salt and butter and pulse until crumbly. Pour in 3⁄4 cup ice-cold water and pulse briefly until the dough begins to clump. Scrape the dough onto a work surface, knead until it just comes together, then mold into a ball. Halve the dough, with one piece slightly bigger than the other, and shape each half into a 1⁄2-inch-thick rectangle. Wrap each rectangle in plastic wrap and refrigerate for 1 hour.
Step 2
For the filling: In a small saucepan, warm the oil over medium heat. Add the celery and onion and cook, stirring, until very soft, about 16 minutes. Stir in the parsley and sage, then scrape into a bowl. Add the bread and stock, season with salt and pepper, and mix by hand until thoroughly combined. Add the chicken thighs and breast to the stuffing and mix until evenly combined. In another bowl, toss the pork shoulder with the pork belly, bacon, nutmeg, white pepper, and the 1 1⁄2 teaspoons salt until evenly combined.
Step 3
Heat the oven to 350°. On a lightly floured work surface, roll the larger dough rectangle into an 18-by-14-inch rectangle, halve it crosswise and lengthwise to make four 9-by-7-inch rectangles. Fit the 4 rectangles into the bottom and up the sides of four 5 3⁄4-by-3-inch loaf pans lined with parchment paper. Divide the pork mixture among the pans and press it evenly into the bottoms. Divide the chicken and stuffing mixture evenly among the pans and press it evenly over the pork. Roll the second dough rectangle into a 16-by-12-inch rectangle, halve it crosswise and lengthwise into four 8-by-6-inch rectangles, and place each rectangle over the stuffing in each pie. Trim the edges of the dough to be flush with the pans and pinch together to seal. Poke three 1⁄2-inch-wide holes into the top of each pie and brush the tops of the pies with the egg wash.
Step 4
Place the pies on a baking sheet and bake until the crusts are golden brown and an instant-read thermometer inserted into the middle of each pie reads 160°, about 1 hour and 15 minutes. Transfer the pies to a rack and unmold. Serve the pies with the chutney at room temperature, or chill for 4 hours and serve cold.
- For the pastry: In the bowl of a food processor, combine the flour with the salt and butter and pulse until crumbly. Pour in 3⁄4 cup ice-cold water and pulse briefly until the dough begins to clump. Scrape the dough onto a work surface, knead until it just comes together, then mold into a ball. Halve the dough, with one piece slightly bigger than the other, and shape each half into a 1⁄2-inch-thick rectangle. Wrap each rectangle in plastic wrap and refrigerate for 1 hour.
- For the filling: In a small saucepan, warm the oil over medium heat. Add the celery and onion and cook, stirring, until very soft, about 16 minutes. Stir in the parsley and sage, then scrape into a bowl. Add the bread and stock, season with salt and pepper, and mix by hand until thoroughly combined. Add the chicken thighs and breast to the stuffing and mix until evenly combined. In another bowl, toss the pork shoulder with the pork belly, bacon, nutmeg, white pepper, and the 1 1⁄2 teaspoons salt until evenly combined.
- Heat the oven to 350°. On a lightly floured work surface, roll the larger dough rectangle into an 18-by-14-inch rectangle, halve it crosswise and lengthwise to make four 9-by-7-inch rectangles. Fit the 4 rectangles into the bottom and up the sides of four 5 3⁄4-by-3-inch loaf pans lined with parchment paper. Divide the pork mixture among the pans and press it evenly into the bottoms. Divide the chicken and stuffing mixture evenly among the pans and press it evenly over the pork. Roll the second dough rectangle into a 16-by-12-inch rectangle, halve it crosswise and lengthwise into four 8-by-6-inch rectangles, and place each rectangle over the stuffing in each pie. Trim the edges of the dough to be flush with the pans and pinch together to seal. Poke three 1⁄2-inch-wide holes into the top of each pie and brush the tops of the pies with the egg wash.
- Place the pies on a baking sheet and bake until the crusts are golden brown and an instant-read thermometer inserted into the middle of each pie reads 160°, about 1 hour and 15 minutes. Transfer the pies to a rack and unmold. Serve the pies with the chutney at room temperature, or chill for 4 hours and serve cold.
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