An Autumn Warmer Pork Pie Recipe
Serves: 1, Prepare in: , Cook in:
We've been loving posting our pork pie recipes over the last few weeks into our new recipe section. We admit that we end up in the same routine of how to eat our pie but whenever the season changes, there's a new lease of life in our office and we switch up our routine!
The weather here in Yorkshire is turning rather cold (read: freezing) and so we're looking for warm, comforting food, incorporating our beloved pork pies.
There's nothing better than a warm meal after you get in from a long, cold day! This recipe is immune boosting too, so if you've got the winter sniffles or whether it's just going round the office and you're trying to avoid them, this dish will help combat them!
- 3 Large carrots
- Cayenne pepper – a pinch
- 200ml veggie stock
- 1tbsp creme fraiche
- 20g wholemeal bread
- 1tsp tumeric
- 1tbsp grated ginger
- Peel and chop the carrots
- Grab all your ingredients and put them in a food blender, whizzing them together until they’re smooth
- Pour the liquid into a pan and heat until piping hot
- To decorate, you could either sprinkle with more cayenne pepper or creme fraiche depending on your preference
Before you start this recipe, pre heat your oven to 170°C and heat your pie through until it’s piping hot. After you take your pie out the oven, grate some cheese on top and pop back into the oven for a minute or two until the cheese is melted and bubbling over your pork pie – delicious!
This is a really simple recipe and takes little time to prepare and make which is ideal when you’re busy but still want homemade food. Soup is a dish we find to be hugely underestimated – often overlooked for fancier dishes but for no longer! The great thing about this recipe is that you can customise it in any way you’d like – why not add some butternut squash which adds a lovely Autumn flavour.
If you’re wanting to really jazz this up, we love to make our own croutons. They’re surprisingly easy to make and will last if you want to use them over the few days after making them, putting them on salads and pasta throughout the week.
To make them, just preheat your oven to 175°C and remove the crusts from 15 slices of stale bread. Melt 56g of butter and brush both sides of the bread with the butter. Cut the bread into small cubes and sprinkle with garlic salt. Place on an ungreased baking sheet and bake for 15 minutes. As you can see, really easy but well worth it!
Let us know if you make any of our recipes, we’d love to see your photos! Also, let us know what recipes you’d like to see from us – the world is our oyster in terms of what we can eat our pork pies with!