The Great Malton Festival Pie Baking Competition!
You can be part of the Malton Food Lovers Festival Weekend - and appear with Celebrity Chefs!
And win some of their latest, signed cookery books AND have a meal for two at Burythorpe House.
We are running a competition to bake a new pie based on the recipe created especially for the Festival by international food writer, Elaine Lemm. YOU could become part of Malton’s own food heritage, as we want this pie to be adopted as THE Malton exclusive speciality.
The pies will be judged on both appearance and taste by Elaine, Sarah Hyde, Editor of the Gazette and Herald, Sophie Legard, from Malton Relish and by one celebrity chef - we are hoping for Antonio Carluccio!
This is what you need to do – buy all the ingredients locally, follow the recipe and use this photo for guidance.
Entrants must be over 18, and each contender must bring two pies to be judged. Please bring your two pies to the Town Hall between 9am and 12 noon on Saturday 19th May, with full contact details.
The Pies will then be judged for both taste and appearance. The winner will be announced at the conclusion of the Festival at 4pm on Sunday 20th.
What you would win!
A copy of Elaine Lemm’s two cookery books, The Great Book of Yorkshire Puddings and The Great Book of Rhubarb signed copies of Antonio Carlucci’s latest book from the BBC2 Series Two Greedy Italian and Tom Parker Bowles latest cookery book, “Let’s Eat”. As winner you would be presented with your prizes by Antonio and have your photo taken with him and Elaine. As winner you would also be given a Festival Voucher for dinner for two with wine at Burythorpe House.
The Malton Pie Recipe
For the Pork:
750g pork shoulder, rolled and tied
2 large shallots, peeled
3 garlic cloves, peeled
2.5 cm fresh ginger, peeled and sliced thickly
3 tbsp honey
1 tsp freshly ground pepper
1 tbsp cold-pressed rapeseed oil
300 ml dry cider
300g rhubarb, trimmed weight***
Salt and pepper
½ tsp mace
½ tsp freshly ground nutmeg
Hot Water Pastry:
200ml water
75g butter
75g lard
450g plain flour sieved with 1 tbsp icing sugar
Pinch salt
1 beaten egg
1 tsp vegetable or rapeseed oil
And if you want to add just ONE special ingredient that will make this recipe different and truly your own you are allowed, but just one, and if you win, we will adopt your recipe!
You will also need 6 x 8cm wide individual pudding moulds or small jam jars, and greaseproof paper and string.
Preheat the oven to 180° C/ Gas 4
The Pork:
Score the skin of the pork with a very sharp knife then place into a roomy roasting tray. Whizz the shallots, garlic, ginger, honey, pepper and rapeseed oil into a food processor to form a thick paste. Smear the paste all over the pork, skin and meat included.
Pour in the cider. Tightly cover the roasting tray with foil and roast in the preheated oven for 1 ½ hours.
Take the dish from the oven and increase the temperature to 220°C/Gas7. Remove the foil and baste the pork with the pan juices. Cut the rhubarb into 5cm lengths and scatter into the sauce. Return the tray to the oven, uncovered, for 20 minutes or until well coloured.
Remove the tray from the oven, take out the pork and place to one side to cool. Strain the pan juices through a fine sieve into a small saucepan. Keep the rhubarb to one side.
The Pastry:
Put the water, butter and lard into a saucepan and bring to a gentle heat, simmer until the butter and lard are melted, then bring to a gentle boil.
Place the flour, icing sugar and salt into a roomy baking bowl. Add the egg and mix loosely with a knife. Pour the water, butter and lard into the bowl with the flour and egg and mix thoroughly. Remove from pastry from the bowl and knead on a floured surface to create a silky, smooth dough.
To Make the Pastry Cases:
Smear the bottom and sides of the moulds or jars with a little oil. Cut 6 strips of greaseproof paper 7cm deep and wide enough to wrap around the moulds/jars.
Take 2/3 of the pastry and roll out on a floured surface to 5mm thick. Keep the remaining 1/3 wrapped. Cut 6 x 15cm circles. Lay the pastry circle over the bottom of moulds/jars and press to come up the side. Cover with a strip of greaseproof and tie into place with string. Trim the top edge to create a neat edge. Place into the refrigerator to harden.
Assemble the Pies:
Once the pork is cooled, remove the covering fat, then shred the pork using 2 forks. Place into a bowl, season with salt, pepper, mace and nutmeg.
Place the sauce over a high heat and boil down to create a thick sauce. Add ½ the sauce to the pork and stir.
Remove the pastry shells from the refrigerator. Carefully slide the shells from the moulds/jars. Place on a baking tray. Two-thirds fill each case with the meat and sauce and place a heaped teaspoon of the rhubarb on top.
Roll the remaining pastry to 5mm and cut circles to make lids for the pies. Dampen the edges of the pies and lids with cold water, place a lid on each pie, press gently into place and crimp the edges. Cut a hole in the centre of each lid, glaze with a little beaten egg and bake for 40 minutes, until golden brown and crisp.
Pour a little of the remaining sauce into the hole and either serve hot, to leave to cool. Either way is delicious.
***If you want to make this recipe at home when rhubarb is out of season, use 300g of peeled and cored baking apple, chopped into large chunks and proceed as with the rhubarb in the recipe.
© Elaine Lemm
Terms & Conditions for the Malton Pie Cooking Competition
All entries [over 18] must include the name of the cook, a valid mobile telephone number, email address, and postal address.
We can only accept one entry per person.
Incomplete entries and entries received after the competition closing date will be disqualified from the competition.
The pie submitted must adhere to the recipe as appeared in the Malton Gazette and Herald on April 25th 2012.
The winner’s name will be published on this website, and will be used in publicity to promote both the Malton Food Lovers Festival and the town of Malton.
If the winner cannot be available on May 20th at 4pm for the announcement, they will be contacted at a later date and prizes given then, or they can make arrangements for a nominated person to collect on their behalf, giving these details as they leave their pies for the judging.
The meal at Burythorpe House will include 3 courses for two people plus one bottle of house wine only.
No correspondence will be entered into regarding the competition.
Entry to the competition assumes acceptance of these terms and conditions.
No cash alternative will be provided for the prize and the organisers reserve the right to substitute prizes of equal or greater value at any time.
The organisers of the competition can take no responsibility for any of the entries, and they will not be available to return to entrants after the judging.
The competition is organised by Malton CIC on behalf of the Malton Food Lovers Festival
All information correct at time of going to press.