Keen as mustard
Prep Cook Makes 1 hr 40-50 min 12
1 onion, peeled and finely diced
1 knob butter
3g black pepper 3g fennel seeds
tsp ground mace 1 garlic clove, peeled and minced
150ml good dry cider 380g minced pork shoulder
100g minced bacon 10g sage, chopped 10g parsley, chopped 500g all-butter puff pastry
1 egg yolk, beaten 10ml double cream
To serve 100g quince paste 50g dijon mustard Mixing quince paste with mustard makes an excellently versatile condiment – delicious with creamy cheese, roast veg and any roast joint Heat the oven to 190C/375F/gas 5.
To make the filling, fry the onion in the butter until soft and sweet. Add the spices, garlic and cider, and reduce until the liquid evaporates, then set aside to cool.
Put the pork, bacon, herbs and onion mixture in a bowl, season and mix well.
Roll out the pastry to about 3mm thick. Using an 11-12cm cutter, cut out 12 rounds for the pie bases. Then, using a 6-7cm cutter, cut out 12 lids. Line a 12-hole muffin tin with the pie bases, shaping the pastry to fit the sides – it should come slightly above the rim of each mould.
Put a heaped tablespoon of the filling into each case. Mix together the beaten egg and the double cream to make an egg wash, then brush the rims with the wash and top the pies with the lids. Crimp the edges and brush the tops with more egg. Prick holes in the top of the lids with a fork, then bake for 40-50 minutes, until golden brown.
To make the quince mustard, mix the mustard with the quince paste and serve with the pork pies. Prep Cook Serves 10 min 30 min 4-6
For the crackers 150g rye flour 150g plain flour 5g dried yeast
2 tsp salt
1½ tsp linseeds 300ml warm water
For the topping 500g swiss chard 200g peas
1 garlic clove, peeled and thinly sliced
5g dried chilli 10g mint, chopped 10ml olive oil 150g goat’s curd 50ml milk
Juice and zest of lemon Heat the oven to 180C/350F/gas 4. Mix all the dry ingredients for the crackers in a bowl. Add the water and mix to obtain a smooth dough. Set aside to rest for 30 minutes.
Between two sheets of baking parchment, roll out the dough as thinly as possible. Peel off the top layer of parchment and bake on a baking tray for 10-12 minutes, then set aside to cool.
Separate the chard stalks from the leaves of and chop both into 5mm pieces. Cook the stalks in boiling water, then add the leaves a few minutes later. Cook until soft, remove with a slotted spoon – reserving the cooking water in the pot – and refresh in iced water.
Blanch the peas in the boiling water, then refresh in the iced water with the chard.
Fry the garlic and chilli in olive oil until golden brown. Add the chard and peas, and fry gently for another two to three minutes. Leave to cool, then stir in the mint.
Whip the goat’s curd and milk to obtain a smooth paste. Break the cracker into pieces, spread with the curd mixture, top with the greens and dress with the lemon juice and zest.
Recipes by Marksman Public House, Hackney Road, London E2; @marksman_pub