Cotswold Charcuterie Pie
Introduction to Cotswold Charcuterie Pie
The Cotswold Charcuterie Pie is a traditional savory pie that hails from the picturesque Cotswold region in England. Known for its lush landscapes and quaint villages, the Cotswolds provides a wealth of local produce and artisanal meats which are perfectly highlighted in this rustic pie. A perfect mix of meats and spices encased in a buttery pastry, this dish brings a taste of the English countryside to your table.
The history of charcuterie pies can be traced back to medieval times when leftover meats and game were preserved and encased in pastry. The Cotswold variation is unique for its use of regionally sourced ingredients like Gloucester Old Spot pork and Double Gloucester cheese.
Ingredients
- Plain flour
- Butter
- Eggs
- Water
- Salt
- Gloucester Old Spot pork
- Bacon
- Double Gloucester cheese
- Onion
- Garlic
- Sage
- Thyme
- Black pepper
- Olive oil
Preparation
Making the Pastry
Begin by making the pastry. In a large bowl, sift 400g of plain flour and a pinch of salt. Add 200g of chilled, diced butter and rub it into the flour until the mixture resembles fine breadcrumbs. Stir in 1 beaten egg, then gradually add 3 tablespoons of water until the dough comes together. Knead it lightly, wrap it in cling film, and refrigerate for at least 30 minutes.
Preparing the Filling
For the filling, finely chop 500g of Gloucester Old Spot pork and 200g of bacon. Grate 150g of Double Gloucester cheese. Dice 1 onion and crush 2 cloves of garlic. Heat 2 tablespoons of olive oil in a pan, add the onion and garlic, cooking until softened. Combine with the meats, cheese, a handful of chopped sage and thyme, and a pinch of black pepper in a bowl.
Assembling the Pie
Preheat your oven to 180°C (356°F) as you prepare the pie. Roll out two-thirds of the pastry on a floured surface to fit a 20cm pie dish and line the dish with it. Fill with the charcuterie mixture, pressing it slightly to pack it well. Roll out the remaining pastry to form a lid, crimp the edges to seal, and make a small cross in the center to allow steam to escape. Beat 1 egg and brush over the top of the pie.
Cooking the Pie
Place the pie in the oven and bake for 45 minutes. Check that the pastry is golden brown and the filling is cooked through. For best results, use a cooking timer to avoid overcooking.
Serving Suggestions
Allow the pie to cool for at least 10 minutes before serving. This pie pairs well with a side of buttery mashed potatoes or a fresh green salad. To drink, consider a chilled Cotswold cider or a robust ale to complement the rich flavors.
Enjoy in the company of friends and family for a true taste of the Cotswolds, celebrating the heritage and flavors of this enchanting region.