Emiliano’s Humble Pie

In medieval times the wealthy people of England, historically would have enjoyed prime meat cuts, game and poultry in their pies whilst the poorer folks would eat ‘umble’ pie, made with entrails of calves, pigs or sheep – hence the saying ‘to eat (h)umble pie.’

Perhaps in these challenging times of food insecurity and climate change, we should all be eating humble pie…

For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.

Serves 6 people

Method

Pre heat the oven to 220°C

For the filling:

Place a frying pan on a medium heat and add the oil.
Add the tarragon and stir for a minute. Add the onions and sauté for 5-10 mins until translucent.
Pour in 2 tbsp sherry and stir with a wooden spoon to deglaze the pan (scraping up any sticky bits!)
Add the kidneys and cook for 4 mins.
Add the liver and cook for a further 10 mins.
Deglaze the pan again with the remaining 2 tbsp sherry.
Pour in the cream. Add 1 tbsp of flour and stir well
Season well with salt and pepper

For the pastry case:

Line a 20cm cake tin with baking parchment, bottom and sides.
Take 2/3 of the pastry and use it to cover the parchment, bottom and sides. If there are any tears or gaps, you can patch it with the spare pastry.
Use a fork to prick the base, this will prevent your pie from having a soggy bottom!
Add the pie filling.
Use the remaining pastry to cover the pie. Lay it over the top and then using a sharp knife, cut around the edge of the tin to leave a perfect circular lid.
Take a fork and push the pastry against the rim of the tin, working your way around, sealing the lid to the sides of the pastry case.
Place in the oven and bake for 30mins or until golden brown.
Leave to stand for 10 mins or so before serving.