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Posted by on 12th Feb 2020 1:57pm

Brunch Pork Pie

Brunch Pork Pie

Serves: 1, Prepare in: , Cook in:

Don’t let a Vale of Mowbray Pork Pie fool you, there are many ways to eat it, and at Lee & The Sweet Life, I’m not just talking about choosing between sweet-chilli pickle and that caramelised onion relish.

I’ve already introduced you to the Pork Pie Soup, now here is the Pork Pie Brunch.

Yes, you heard me correctly, Brunch Pork Pie is a hidden gem of a dish that should be brought out not just to impress friends, (trust me, the taste is Moorish) but use it at the weekend when you’re sitting outside, on a sunny Sunday morning with that bloody Mary in a tall ice filed glass (virgin bloody Mary of course).
Okay, so I may be a little bit delusional here about sitting outside in the sun, after all I do live in the proper North of England!

I’ve mentioned before that I get sent some great food to develop recipes with, I do love my job, and this is how the Brunch Pork Pie was born.

What to do with a Vale of Mowbray Pork Pie when its brunch time and you’re hungry? The obvious would be to just eat it as is, and trust me I love doing just that. but, I needed a new recipe anyway so I thought, “What do I want to eat?’
Behold, the birth of the Brunch Pork Pie.

Give it a go, you won’t regret it, you might not want to let others share yours, but be sure to pass the recipe on to them. Think of all the invitations you’ll get to their summer shindigs? That’s if we ever get any sun up here in Yorkshire.

Enjoy Your Sweet Life.
Lee


Ingredients
  • County Pork pie sliced approx. ½ inch thick –Crust on (alternatively used 2 quarter slices of medium or large Pork Pie)
  • 250g Bread crumbs
  • 1 Egg (beaten)
  • 2 Hard Boiled Eggs (shelled and chopped very finely)
  • 250g Plain flour
  • 2 Large Tomatoes (halved)
  • 1 Yellow Pepper (quartered)
  • Salt & Pepper
  • 6 tablespoons olive oil
  • 1 teaspoon paprika
County Pork pie sliced approx. ½ inch thick –Crust on (alternatively used 2 quarter slices of medium or large Pork Pie) 250g Bread crumbs 1 Egg (beaten) 2 Hard Boiled Eggs (shelled and chopped very finely) 250g Plain flour 2 Large Tomatoes (halved) 1 Yellow Pepper (quartered) Salt & Pepper 6 tablespoons olive oil 1 teaspoon paprika
Method
  • Heat the oven to 180C/350F
  • Put the Tomatoes and the Pepper onto the oven tray, drizzle over 2 tablespoons of the olive oil, season with salt, pepper and paprika
  • Bake them for 20 minutes. When they are done, remove from the oven, let them cool slightly, then remove the skin and seeds of the Tomato
  • Chop the remaining flesh of Tomato and the Pepper finely and set aside
  • Put the flour onto one plate, the breadcrumbs onto another and the beaten egg into a small shallow bowl
  • Add the remaining olive oil to a shallow frying pan ad heat the oil slowly
  • Dip the Pork Pie first into the flour, then the egg then into the breadcrumbs. Make sure each piece is thoroughly covered at each stage before going onto the next
  • Place the covered Pork Pie into the hot oil and cook on a medium heat, turning once until the slices are golden brown (turn a second time if you have a triangular wedge)
  • Remove each piece of Pork Pie and put them onto the same baking tray you cooked your Tomatoes and Pepper
  • Oven bake for approximately 20 Minute.
  • Remove from the oven to a serving plate, top with the Tomatoes, Peppers and chopped Egg

TIPS

  • Pie Crust – When cooked, the crust become a soft an delicious additional, so leave it on when you cook it
  • Pork Pie – I used 2 slices for me, which is what this recipe is for. For more people, just adjust the amounts
  • Turning the Pie – Don’t turn the pies more than once in the hot frying pan. Turning too much or too soon can make the breadcrumbs stick to the pan

Lee & The Sweet Life
Baker & Foodie Content Writer

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