Cornish King Scallops and Black Pudding

Ingredients:

For the Filling:
1 tablespoon vegetable oil
1kg minced (ground) pork
375ml beef stock
3 onions, finely chopped
3 garlic cloves, minced
150g (2 cups) sliced mushrooms
100g (1 cup) celery, finely chopped
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp freshly-ground black pepper
1/2 tsp dried summer savory
1/4 tsp ground cloves
60g (1 cup) fresh breadcrumbs
15g (1/2 cup) fresh parsley, chopped
1 egg beaten
1 tsp water

For the Flaky Pastry:
300g (2 1/2 cups) plain (all-purpose) flour
3/4 tsp sea salt
115g (1/2 cup) cold unsalted butter, cubed
115g (1/2 cup) cold lard, cubed
60ml water (approx)
3 tbsp sour cream
1 egg
1 egg yolk

Method:

For the filling: Place a large frying pan over medium-high heat. Once hot add the oil and cook the pork, breaking it up with a spoon, until the meat is no longer pink (about 7-10 minutes). Drain off all the excess fat.

Stir in the stock along with the onions, mushrooms, celery, garlic, salt, cinnamon, pepper, savory and cloves then bring everything to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until only 2 tbsp of liquid remains (about 35 minutes).

At this point stir in the breadcrumbs and parsley. Cover and set aside until coolde (about 1 hour). You can make the filling the day ahead and chill in the refrigerator over night until needed.

For the Flaky Pastry: Whilst the filling is cooling, prepare the pastry. In large bowl, sift together flour with salt. Using pastry blender or 2 knives, cut in butter and lard into the flour until the mixture resembles coarse crumbs with a few larger pieces. In separate bowl, whisk together ice water, sour cream and egg. Drizzle the liquid ingredients over flour mixture, tossing with a fork to form a ragged dough and adding up to 1 tsp more ice water if necessary to bring everything together.

Work the ingredients into a dough, kneading lightly, then divide the dough in half and pat into discs. Wrap each piece in plastic wrap (clingfilm), transfer to your refrigerator and chill for about 1 hour. (This can also be made ahead, and will keep, refrigerated, for up to 3 days.)

When ready to assemble and bake: On lightly floured work surface, roll out 1 of the pastry discs to generous 3 mm thickness; rolling until large enough to line the base and sides of a 23cm diameter deep pie dish. Trim to fit, leaving 2cm overhang. Scrape the filling into the pie dish, pressing down lightly to pack. Whisk egg yolk with 1 tsp water; brush some of this egg wash over edge of pastry.

Roll out remaining pastry disc to a generous 3mm in thickness, then fit this pastry over filling. Trim to fit, leaving a 2cm overhang then tuck overhang under and fluted edge. Cut decorative shapes from pastry scraps. Brush some of the remaining egg mixture over pastry and arrange the shapes over top. Brush the top all over with some of the remaining egg mixture then using a sharp knife cut steam vents in the top.

Sit the pine on a rimmed baking tray then place in on the bottom rack of an oven pre-heated to 190°C (375°F) and bake for about 1 hour, until the filling is bubbling and the pastry is golden (if cooking too quickly cover the top with kitchen foil).

Remove from the oven and allow to cool for 10 minutes before slicing into wedges and serving.