Taken from a July 1912 issue of Woman’s Weekly, this recipe seems to be a favourite of their readers. This pie takes a bit of effort but it’s plenty big enough to feed a large family or for extra portions
- 4 free-range pork chops (or veal chops), total weight about 750g (1½lb)
- 2 x 225g chorizo rings
- 500g (1lb) ready-made shortcrust pastry
- Salt and ground black pepper
- 24 x 20 x 3cm (9½ x 8 x 1¼in) tin or pie dish
Remove bone and excess fat from the chops and put them in a polybag, one at a time, and bash with a rolling pin until about 5mm (¼in) thick. Remove the skin from the sausage, and slice it very thinly.
Roll out two-thirds of the pastry to an oblong, large enough to line the base and up the sides of the tin and fit the pastry in, letting the excess hang over the sides. Season the chops and put 2 in the pastry case, then cover it with half the sausage slices. Put in the other chops and rest of the sausage.
Roll out the remaining pastry large enough to cover the pie. Wet round the edge and press it down on the top, sealing it well with a fork.
Chill the pie while the oven heats up to Gas Mark 6 or 200°C. Put a baking sheet in to heat up. Brush pastry top with a little milk, put tin on hot baking sheet and bake for 1 hour, in the bottom half of the oven. Leave for 20-30 mins for the juices to settle, then cut into slices and serve warm, or cold, with salad.
Top tip for making Pork and sausage pie
Serve with salad. Can be eaten hot or cold.