Hog and Dough

Ellen Linford has devised a warming combination of pork and vegetables topped with a suet pastry crust to create a lovely winter meal
Hog and Dough
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: medium


  • 350 g self-raising flour, plus extra for dusting
  • 175 g reduced-fat shredded suet
  • sunflower oil, for drizzling
  • 1 kg joint leg of pork
  • 18 small potatoes, scrubbed and halved
  • 6 parsnips, halved
  • 6 plain pork sausages
  • 2 large onions, sliced
  • 600850 ml beef stock


1. Preheat the oven to 200C / gas 6. Grease a deep-sided roasting tin or ovenproof dish and set aside. Mix the flour, suet and salt in a bowl, then stir in enough cold water to make a soft dough. Make sure you combine these ingredients lightly so that the resulting pastry is light too. Wrap the dough in cling film and place it in the fridge to chill.

2. Put the pork in the prepared tin or dish and drizzle over a little sunflower oil, then roast it for 30 minutes. Meanwhile, put the potatoes and parsnips in a pan of salted water and cover, then bring it to the boil and cook for 5 minutes. Drain and put to one side. Cook the sausages in a frying pan until they are browned all over. Remove them from the heat and set aside.

3. Take the meat out of the oven and add the potatoes, parsnips and sausages, together with the sliced onions, and arrange them around the joint. Pour the stock over the top, adding enough to cover the vegetables, and season with salt and pepper.

4. Remove the dough from the fridge and divide into 4 equal portions. Roll out the portions on a lightly floured surface into 4 strips which are long enough to cover the length and width of the tin or dish. These strips should be about 4 cm in width, but that depends on the size of the container. Dampen the edges of the tin or dish with water and lay the strips over the edges, making sure the pastry is wide enough to cover the vegetables and sausages, while leaving the joint uncovered in the centre.

5. Return the tin or dish to the oven and bake for a further 30-35 minutes, or until the meat, vegetables and pastry are all cooked. The cooked pastry should be crisp on the top and more 'doughy' underneath. If you find that the pastry is browning too quickly during cooking, cover the tin loosely with foil.

6. Remove the pork from the tin and leave it to rest, covered, in a warm place for 15 minutes, then carve the joint and serve each portion with the vegetables, a sausage and a portion of pastry.

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