Oven Baked Breaded Brunch Pork Pie

Pork Pie for Brunch? Of course i do

Is it pickle, mustard, brown sauce, piccalilli or A1 sauce, (yes it’s a thing, look it up)? What about a tangy pickle gherkin or a silver skinned onion or two? Maybe you’ve got a few jars of the spicy and flavoursome Mr Gs chilli and tomato jam left over from your last batch cooking (find it on my YouTube channel).

Side note, if you’ve any left, I’ve already ran out and Mr G is not in the making chilli jam mood, so come on and share them this way.

Whichever way you like to eat your pork pie, I’m wondering if you’ve ever tried Brunch Pork Pie? Yup, that’s what I said, pork pie for brunch. No, not just a slice of pork pie with a floppy piece of lettuce on the side, I’m talking about really transforming the pork pie into a stand-alone brunch dish that you can share with your friends when they come over for your Foodie Book Club.

 I’m assuming here that you’ve already started your own Foodie Book Club. If not, you need to get on it. There are some amazing things going to be happening with the Foodie Book Cub in the coming months and you won’t want to miss any of them.

What was I saying? Oh yes, Brunch Pork Pie. This is one of the dishes I made for Vale of Mowbray Pork Pie to add to the recipe page of their website. If you click the link you’ll see a few of my recipes including a pork pie soup, a favourite of mine, but that’s for another day.

As I’ve mentioned, I’m sent some great food and drink to work with, and I’m always happy when a box of pork pies turn up at my door.

Poor posty, I’m sure they draw straws to see who’ll be that day’s poor soul getting to deliver the package. Shortest straw loses and they have to transport whatever strange shaped cooler box turns up. When I first started this job from home, the post people, (none gender specific) were very curious, making sure to ask about the contents of each delivery. Not so anymore. Now they just give a resigned sigh of relief as they gingerly hand over the parcel.

Brunch Pork Pie is so easy to make and it’s a meal in itself. I do admit that when I make it, I usually add a big bowl of fresh and colourful herb salad. Brunch pork pie is surprisingly rich and the fresh herbs go so well with it. You won’t need a salad dressing, the roasted pepper and tomato topping gives it just the right amount of sauce, so don’t waste a drop from the oven tray.

The crusts of the pork pie are left on for the recipe, and this is like having some rich and flavoursome croutons, but instead of throwing them onto your leaves, you get a tasty morsel with every forkful.

Yes please.

Enjoy Your Sweet Life

P.S - Get your own Foodie Book Club started. Go to the Foodie Book Club page to see how it works.

Pork Pie For Brunch

What You Need

• County Pork pie sliced approx. ½ inch thick –Crust on - See Tip Box

• 250g Dried bread crumbs

• 1 beaten egg

• 2 hard boiled eggs – shelled and chopped very finely

•   250g Plain flour- See Tip Box

•    2 large tomatoes cut in half

• 1 yellow pepper  - chopped into 4

• Salt & Pepper

•   6 tablespoons olive oil

• 1 teaspoon paprika

Mr Gs favourite knife.It may need a little TLC.

How It’s Done

• Heat the oven to 180C – See Tip Box

• Add the olive oil to a shallow frying pan ad heat the oil slowly.

• Dip the slice pork pie first into the flour, then the egg then into the breadcrumbs. Make sure each slice is thoroughly covered at each stage before going onto the next.

• Place the covered pie into the hot oil and cook on a medium heat, turning once until the slices are golden brown. – See Tip Box

• Remove each slice and put the slices onto the same baking tray you cooked your tomatoes and the pepper.

• Place them into the oven and cook until piping hot all the way through. Approximately 20 Minutes – See Tip Box

• Remove from the oven to a serving plate, top with the tomatoes and chopped egg

  Enjoy

  Tip Box

• Pork Pie Pie Crust –I left the pie crust on before breading it, it does add something to the dish, but if you want to take it off, your choice. When cooked, the crust becomes a soft and delicious additional, so leave it on when you cook it.

• Pork Pie – I used 2 slices for me, which is what this recipe is for. For more people, just adjust the amounts.

• Oven – All oven temperatures may vary

• Turning the pie – Don’t turn the pies more than once in the hot frying pan. Turning too much or too soon can make the breadcrumbs stick to the pan.

Insides are soft and warm with a hint of pork pie spices