Cumberland Pork Mince and Black Pudding Pie
This hearty Cumberland Pork Mince and Black Pudding Pie is a rich homage to the flavors of northern England. Originating from rustic countryside recipes, it blends juicy seasoned pork with crumbly black pudding inside a golden, buttery shortcrust shell. The pie delivers bold, savory depth and is perfect for a cozy dinner or celebratory feast. A modern farmhouse twist on a regional classic, it's comfort food elevated through time-honored technique and robust, earthy flavors.
Equipment
Ingredients
For the Filling:
- 1 lb Cumberland pork sausage meat - use high-quality, locally sourced if possible
- 6 oz black pudding - crumble into small chunks, avoid overly firm varieties
1 small onion - finely diced
2 cloves garlic - minced
1 tbsp thyme - fresh leaves, or 1 tsp dried thyme
1 tsp ground black pepper - freshly ground for best flavor
1 tbsp vegetable oil - for sautéing
For the Pastry:
2 ½ cups all purpose flour (plain flour Australia and UK) - sifted for best texture
1 tsp salt
1 cup unsalted butter - chilled and cut into cubes
4 tbsp water - ice water ; add a little more if necessary
1 large egg - for egg wash, lightly beaten
Instructions
- Make the Pastry Dough: In a mixing bowl, combine flour and salt. Rub in the chilled butter using fingertips until the texture resembles coarse breadcrumbs. Add ice water gradually, mixing just until dough comes together. Form into a disk, wrap tightly, and chill for 30 minutes in the refrigerator.
- Prepare the Filling: Heat 1 tbsp vegetable oil in a skillet over medium heat (350°F / 175°C). Add onions and garlic, cooking until softened and fragrant, about 3–4 minutes. Stir in the sausage meat, breaking it up as you brown. Once half-cooked, mix in thyme and pepper, then fold in the crumbled black pudding. Cook for another 5 minutes; remove from heat and let cool.
- Assemble the Pie: Preheat oven to 375°F (190°C). Roll out 2/3 of the dough on a lightly floured surface to line a 9-inch pie dish. Gently press to fit, trimming excess. Fill with the cooled meat mixture. Roll remaining dough for the lid, place over top, and crimp edges. Cut a small vent in the center.
- Bake the Pie: Brush the crust with egg wash. Bake in the center of the oven for 40–45 minutes, or until the crust is deep golden brown and crisp. Cool slightly before slicing to let the filling set.
Notes
- For an extra-rich pastry, substitute half the butter with lard.
- To save time, you can use high-quality store-bought shortcrust pastry, though homemade delivers a flakier texture.
- Add chopped apple to the filling for a sweet-savory contrast.
Nutrition
Calories: 838kcalCarbohydrates: 68gProtein: 19gFat: 54gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 167mgSodium: 1067mgPotassium: 302mgFiber: 2gSugar: 23gVitamin A: 1105IUVitamin C: 4mgCalcium: 41mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
