Hot Pork Pie Serving Suggestions


We had snow in Yorkshire over the weekend, and with more on the horizon it’s got us thinking about hot dinners, and hot pork pies of course! It wouldn’t be a proper dinner without a decent accompaniment however, so here are our top hot serving suggestions for a Vale of Mowbray pork pie.

Garlic and Onion Mash

Mash potato is the perfect hearty side on a cold evening, and this garlic and onion mash goes perfectly with our pies! The following amounts serve 2.

You Will Need
300g of potatoes per person
A small onion, chopped
2 cloves of garlic, chopped
A good splash of milk
A knob of butter
1 tbsp of sour cream
A good pinch of salt

How to Make
Peel, chop and boil the potatoes until soft, and in the meantime chop and fry the onion until brown and tender. Add the chopped garlic to the frying pan for the last couple of minutes. Mash the potatoes with the onion, garlic, and the wet ingredients until creamy and smooth.

Mustard and Cheese Leeks

We all know that cheese goes well with pork pies – after all, you can get a cheese and pickle pie from us – so we think this is a cracking combination. Again, this recipe serves 2:

You Will Need
A large leek, chopped
A clove of garlic, chopped
A knob of butter
100ml milk
75g strong cheddar cheese
50g parmesan cheese
1 tsp of your favourite mustard

How to Make
Pre-heat your oven to 200 degrees Celsius, whilst boiling the chopped leek in a pan of water until tender. Place in an oven-proof dish. Put the butter and garlic into a pan and fry together for a few minutes, then add the milk, cheese and mustard. Keep some of your cheddar to one side. When the ingredients are combined, pour them over the leeks and sprinkle the rest of the cheddar on top, then put in the oven to brown.

Roasted Orange Glazed Carrots

Pork pie and citrus is a lovely combination, and this twist on the classic is an absolute treat.

You Will Need
Some carrots, peeled and chopped
A cup of orange juice
A knob of butter
Salt and pepper
A handful of fresh dill

How to Make
Pre-heat your oven to 200 degrees Celsius, whilst peeling and chopping the carrots. Roast for around 20 minutes, then prepare your glaze. In a frying pan, combine the orange juice, butter, salt and pepper and reduce down to about half the original liquid. Toss in the dill, and pour over the carrots. Return to the oven until cooked through.

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