Snail pie with salt pork and walnuts
By: Frank Bordoni
Printer friendly version
-
Snail pie with salt pork and walnuts
- Prep time:
- 20 mins
- Cook time:
- 1 hr
- Serves:
- 4
For a pie with a difference, try Frank Bordoni's meaty dish, studded with succulent snails and topped with crisp pastry
Similar recipes
Related Videos
Ingredients
- 100ml Olive oil
- 500 g salted boneless pork shoulder, (or butt), or gammon joint, cut into 2cm pieces
- 1 medium Onion, finely chopped
- 48 large snails, tinned
- 4 cloves Garlic, chopped
- 1 Bay leaves
- 8 tinned anchovies, canned, chopped
- 150ml dry White wine
- 150g shelled walnut pieces
- 100ml double cream
- 1 x 250g ready-made shortcrust pastry
- 1 Egg, beaten, for the glaze
To serve
- mashed potato
- green beans
Method
1. Pour the olive oil into a heavy-based pan and add the pork. Cook over a medium-high heat until the meat is sealed - about 10 minutes. Add the onion, snails, garlic, bay leaf and anchovies. Sauté for 3-4 minutes before pouring over the wine.2. Simmer for a further 10-15 minutes to reduce about a third of the cooking liquid. Scatter over the walnut pieces, add the cream and continue cooking over a low heat for 10-15 minutes. Leave on one side to cool slightly and tip into an 18cm diameter pie dish. Preheat the oven to 180C/gas 4.
3. Roll out the pastry on a floured surface and use to cover the pie dish. Make a hole in the centre of the pie to allow steam to escape while it cooks.
4. Brush the pie with the beaten egg and bake for 30 minutes, until the pastry is golden. Serve with fluffy mashed potato and green beans.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register