A Pork Pie Easter Sunday Dinner
Serves: 4, Prepare in: , Cook in:
We're excited for this weekend; an Easter weekend filled with friends and family is just the ticket! Hopefully, it will be sunny and warm so that the outdoors Easter egg hunts are more fun!
We're planning a fun weekend at home with friends; along with a pork pie Easter Sunday dinner, you'll find our ultimate recipe below.
The dinner includes; roast potatoes, veggie tray bake, Yorkshire pudding and of course, the pièce de résistance; the pork pie.
To fit the Easter theme, we ate ours with a large pork pie - with egg.
For the Yorkshire puds:
- 140g plain flour
- 200ml milk
- 4 eggs
- Sunflower oil
For the roast potatoes:
- A bag of maris piper potatoes – you’ll be able to know from this how many you need to cook based on how many guests you have. With delicious roasties – more is more!
- 4 tbsp unsalted butter
- Olive oil to drizzle
- Garlic bulb
- Fresh sage
For the Yorkshire puds:
- Preheat the oven to 230°C
- Put a drop of sunflower oil into Yorkshire pudding trays and warm these in the oven so the oil heats up and your tray is hot – do this whilst you’re making your batter
- Now, for the batter. Pour your plain flower into a bowl (sieve it first so that it doesn’t have lumps) and then break your eggs into a glass before pouring them into the flour and beat until smooth
- Next you need to very slowly add in 200ml of milk and then beat again until your batter is lump free. Make sure that you add in the milk slowly and each time let it go smooth before you add in more, it just makes sure you don’t end up with a really liquid-y and lumpy batter
- Decant from the bowl into a jug and then pour evenly into your trays – you’ll be pouring into sizzling hot oil so be really careful. We usually do this step wearing oven gloves as the oil can spit.
- Put in the oven for 20-25 minutes until they’re risen and golden brown. Make sure you don’t keep opening the oven door because they won’t rise if you do.
For the roast potatoes:
These need an oven temperature of 180°C so you might need to make your Yorkshire puddings first and cool then reheat.
- Peel the potatoes and partboil them for 15 minutes – the water should be boiling when you put the potatoes into it and also, salt your water to help the insides of your potato be fluffy
- Drain and leave on a plate for a few minutes – this will allow them to cool slightly to allow the butter to stick to them
- At this point we usually stir them round with a fork to just slightly beat up the edges of the potato – when cooked, that will give you the deliciously crispy edges
- In a roasting tray, put the butter and oil in the bottom then put in the potatoes and toss until it’s evenly distributed then sprinkle with salt and black pepper. Make sure the potatoes are one potato high with none piled on top – this will make sure all receive an even cooking and then make sure that you toss the potatoes throughout the bake so that each part of your potatoes are crispy throughout.
- Take your garlic and slightly squish your bulbs and then add to the tray which means it will slowly infuse your potatoes. Add rosemary and sage sprigs on the top of your potatoes – not only adding more flavour but also giving them a delicious aroma
- Roast for an hour and take them out, sprinkle more oil, salt and pepper over the top if they’re not golden brown and then pop back in the oven. Depending on your oven, they might take 15-25 minutes more.
For an Easter Sunday pork pie feast, we hope you enjoy our recipe! To make your veggie tray bake, use our recipe here!
We hope you have a wonderful Easter filled with family, friends, lots of Easter Eggs and fun! There’s so much to do over the Easter holiday in Yorkshire; if you want to get out and about, try one of our circular walks in Yorkshire – you could take a pork pie picnic with you so that no one gets hungry!
We edit all recipes from scratch but base recipes that we refer to are as follows: