Hogs pudding & potato pie

The cooked pie mix here can be made in batch and divided and frozen, to be reheated whenever you need to. Since its already cooked you only have to warm it up, and add to a pie case. The shortcrust pastry is nice, but isnt set in stone. You cna use puff pastry if youlike to create more portable slices. You can even use a suet pastry and steam the little beggars in puddings.

SERVES 5

0.5 Kilo of new potatoes, scrubbed and sliced finely
4 onions thinly sliced
1 kilo of Hogs Pudding meat (can be obtained from local butchers - usually comprising various cuts). Failing this you can use a standard sausage meat for a more economy version.

Make 500g of short-crust pastry, roll into 10 cm discs then crimp, glaze and bake

Stew off the onions, once soft

Break up the Hogs pudding into the onion mix and cook out

Steam off the potato slices

Once the potatoes are soft add to the hogs pudding mix

Reheat the mix and place in dish to with baked lid top.

Bake in oven at about 180C until the pastry is golden brown.


Accompanied by either onion marmalade, jus lie, white onion sauce or Madeira sauce. A standard gravy will suffice also.