Warm Gala Pie With "Matson" Spiced Sauce

Aaron Mulliss

Aaron Mulliss

10th February 2016
Aaron Mulliss

Warm Gala Pie With "Matson" Spiced Sauce

As part of The Staff Canteen Live- Skillery, Aaron Mullis will be creating Warm gala pie with "matson" spiced sauce for his demonstration at Hotelympia 2016- supported by the Craft Guild of Chefs and in association with Westlands and Franke Coffee Systems. Tickets are still available and can be purchased here- www.hotelympia.com/whats-on/the-staff-canteen-skillery. If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel- youtube.com/user/StaffCanteen


  • Farce Meat
  • 1 pork cheek minced
  • 100g lardo minced
  • 225g pork shoulder minced
  • 1 small clove of garlic grated
  • 1 English onion fine diced
  • ½ tsp chopped sage
  • ½ tsp picked thyme
  • 1 pinch of cracked back pepper
  • 1 x egg
  • 2 x splashes of Worchester sauce
  • 30g bread crumbs
  • 6 quail eggs
  • Pastry
  • 250g strong flour
  • 50g polenta
  • ½ tsp bicarbonate of soda
  • 75g lard
  • ½ tsp table salt
  • 95g warm water
  • Matson sauce
  • 15g butter
  • ½ pint brown chicken stock
  • 1 large onion diced
  • 1 clove of garlic grated
  • 3 tbsp mild curry powder
  • 3 tbsp raisins
  • 3 tbsp malt vinegar
  • 1 star anise
  • Salt to taste
  • 1 tbsp corn flour mixed with a little cold water
  • Pinch of cayenne pepper
  • 1 lemon juiced
  • 6 large leaves of spinach blanched, chilled and dried on cloths
  • 1 tsp chopped coriander
  • 2 egg yolks
  • 1 tsp black mustard seeds
  • 1 tsp sea salt
  • 1 tsp picked thyme leaves


Serves 6.

First make the sauce by heat the butter in a heavy based sauce pan.

Add the onions and cook until nice and soft.

Next add the garlic and spices cook out for a further five minutes just to release the flavour.

Pour in the stock and bring to the boil add the raisins & vinegar reduce by half.

Once reduce you should have equal amounts of liquid to onion , whisk in the corn flour.

Cook out for a few more minutes, then remove the star anise and discard.

Blend the onions until a smooth puree.

Pass through a fine sieve and chill.

To make the stuffing for your pie cook the onions in a little butter with out colour until soft , remove from the pan and leave to chill.

Once the onions are cool mix with the minced shoulder, lardo , cheek and bread crumbs. Next add the thyme, pepper, Worcester egg and Worcester sauce, add the seasoning and fry a little to test the seasoning level if needed add a little more.

Place in the fridge to chill, bring a small pan of water to the boil add the quails eggs and boil for two minutes, remove from the water and plunge into ice water to stop the cooking.

Once thee eggs are cold peel the carefully and place onto a cloth to dry out, his will help the sausage mix stick to the egg, to make the pies all the same size, weight the egg and then add the sausage it should total 60g.

Repeat the process leave to dry in the fridge over night.

The next day remove the balls from the fridge and lay the spinach leaves out a chopping board sprinkle over the coriander and then wrap each leaf over the pies nice and tight, next wrap in pigs caul this will stop juices leaking from the pie.

Place spinach balls in the fridge.

To make the pastry crumble the flour, bicarbe, salt, lard and polenta together, once the fat is fully incorporated pour in the warm water and work until fully mixed, keep the pastry warm as its easier to work with.

Divide the pastry into 50g balls and roll out into 3mm thick discs, wrap the pies crimping the bottom of each pie so that they are perfectly round, glaze with a beaten egg yolk and chill for ten minutes, glaze again and sprinkle with back mustard seeds sea salt and picked thyme leaves , bake in a pre heated oven 185 for 10 minutes tuning at the half way point , whilst the pies are cooking warm the sauce and serve together.

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