Rhubarb, Prune and Apple Pork Pies

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 sticks rhubarb
• 40g/1½oz caster sugar
• 1 eating apple
• 6 prunes
• unsalted butter
• 575g/1lb 4½oz plain flour
• 575g/1lb 4½oz strong white bread flour
• pinch flaked sea salt
• 400g/14oz lard
• 1 large free-range egg
• 3 fresh bay leaves
• 1.5kg/3lb 5oz boned pork shoulder
• 500g/1lb 2oz pork belly
• 250g/9oz streaky bacon
• 2 tsp ground white pepper
• 1 tsp ground mace
• 6 sprigs fresh thyme
• 7 sage
• 3 fresh bay leaves, finely chopped
• 1 tsp grated nutmeg
• 3 tsp flaked sea salt
• 10 prunes
• 40g/1⅓oz sugar
• 2 Bramley apples
• 2 sticks rhubarb
• fresh edible flowers, such as violas and pansies
• fresh bay leaves
• few springs fresh flatleaf parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the fruit filling: chop the rhubarb, eating apple and Bramley apples, then simmer them with the prunes, caster sugar, bay leaves and a splash of water for about 15 minutes until soft. Cool and chill.

2. Make the hot water crust: rub the lard and a little unsalted butter into the plain and strong bread flours with the flaked sea salt. Pour in boiling water and mix until a warm, pliable dough forms.

3. Make the filling: finely chop the thyme leaves, sage, chopped bay leaves, nutmeg, mace and white pepper. Mix with the minced pork shoulder, diced pork belly, chopped streaky bacon, chopped prunes, the sugar and the salt.

4. Cut off a third of the pastry for the lid. Line the greased tins or tiers with the remaining pastry, pack in the pork filling and layer the cooled fruit between tiers, then top with the reserved lid.

5. Seal and crimp the edges, cut a steam hole in the top and brush with the beaten egg. Bake at 400°F (200°C) for 30 minutes, then reduce to 325°F (160°C) for 90 minutes.

6. Check that the centre of the filling reaches 160°F (71°C) and that the streaky bacon is heated through. Cool the pie completely before removing it from the tins.

7. Garnish the finished pie with the sprigs of flatleaf parsley, fresh bay leaves and edible flowers before serving.