0:00:02 > 0:00:06They say every pie and pud tells a story and, today, I'll prove it.
0:00:06 > 0:00:10I'm on the trail of a long-lost recipe, uncovering an international cheese war
0:00:10 > 0:00:14and telling you all about me and my six years spent baking in Cyprus.
0:00:27 > 0:00:32Hello and welcome to Pies And Puds which is all about my affection for straightforward, honest food
0:00:32 > 0:00:35that is easy to cook, but delicious to eat.
0:00:35 > 0:00:39Here's what's coming up on the show today.
0:00:39 > 0:00:42'I uncover a forgotten part of Britain's baking past,
0:00:42 > 0:00:49'a tart that was born of both our seafaring heritage and the exotic flavours it carried to our shores.'
0:00:49 > 0:00:53- The Cumberland Rum Nicky is alleged to have come from here.- Alleged?!
0:00:53 > 0:00:57Of course it came from here. Where else is it going to come from?
0:00:57 > 0:00:59'Made to make your mouth water.
0:00:59 > 0:01:03'I make tasty snacks with a controversial Yorkshire cheese
0:01:03 > 0:01:05'that caused a continental bust-up.'
0:01:07 > 0:01:14'I'll be revisiting my days when I lived in Cyprus with my friend, Cypriot chef Tonia Buxton.'
0:01:15 > 0:01:22- So I've got the yeast as well going in there.- Maya.- Maya's lovely because it sounds like "magic".- It does.
0:01:22 > 0:01:27'And I unite the tastes of Cyprus and Britain in this beautiful pork pie.'
0:01:27 > 0:01:33- That must look amazing when you cut through it.- Let's hope so. Let's not build it up, shall we?
0:01:33 > 0:01:37'My guests get together to enjoy all these great treats.'
0:01:37 > 0:01:40- That's delicious.- Thank you. - Really, really good.
0:01:40 > 0:01:45'And if you want to try them, all my recipes are on the BBC website.'
0:01:50 > 0:01:55I love exploring Britain's food history and recreating long-lost dishes,
0:01:55 > 0:02:02so when I heard about an old recipe that preserves our maritime heritage I was straight on the case.
0:02:02 > 0:02:03It's said that families
0:02:03 > 0:02:05of the returning sailors
0:02:05 > 0:02:07made a dish from the contents of their ships.
0:02:07 > 0:02:09The fantastic Cumberland Rum Nicky.
0:02:13 > 0:02:17Packed with dates, apricots and rum it's rarely baked today but I
0:02:17 > 0:02:21want to have a go so to get to the bottom of the story
0:02:21 > 0:02:23I went to the local library to find out more.
0:02:26 > 0:02:29Now, this is in 1861.
0:02:29 > 0:02:32They're bringing in sugar - tick.
0:02:32 > 0:02:37They're bringing in rum, obviously, because these guys are rum traders,
0:02:37 > 0:02:40but they're also bringing in preserves.
0:02:40 > 0:02:42That's the killer blow for me.
0:02:42 > 0:02:45That would have been your apricots, your dates.
0:02:45 > 0:02:47The family would have had the flour.
0:02:47 > 0:02:51They're all the key ingredients for making a Rum Nicky.
0:02:51 > 0:02:58'So the 18th century merchants to the Caribbean were importing the rum and fruits needed
0:02:58 > 0:03:00'for the Cumberland Rum Nicky,
0:03:00 > 0:03:03'but they must have been exotic and expensive.
0:03:03 > 0:03:08'Jefferson's were one of the main shipping companies at the time
0:03:08 > 0:03:13'and their original offices are still here in Whitehaven, preserved as a museum.
0:03:13 > 0:03:16'The museum manager is Phil Haslehurst.'
0:03:16 > 0:03:20This is the heart of the Jefferson's empire. From here, they ran a worldwide business.
0:03:20 > 0:03:23Can I ask you if they had two key things? They're important.
0:03:23 > 0:03:27One of them is dates and the other one is apricots.
0:03:27 > 0:03:30Well, certainly dates because without dates,
0:03:30 > 0:03:34you couldn't have some of the dishes that are so known with Cumbria today.
0:03:34 > 0:03:39- The Cumberland Rum Nicky is alleged to have come from here.- Alleged?!
0:03:39 > 0:03:42Of course it came from here. Where else will it come from?
0:03:42 > 0:03:46This was the premier harbour. This was the M1 to the destination.
0:03:46 > 0:03:51This was a nexus that meant that Cumberland Rum Nicky basically had to be made here.
0:03:51 > 0:03:57There was nowhere else on the planet it could have been made.
0:03:57 > 0:04:01OK, so the rum and the dried fruits were arriving here. That's for sure.
0:04:01 > 0:04:04But how did they get into the hands of the locals?
0:04:04 > 0:04:06This was treasured cargo.
0:04:06 > 0:04:09those rum merchants would never have given it away.
0:04:10 > 0:04:14Back in the museum's basement the cargo store survives.
0:04:14 > 0:04:17But those bars look pretty strong to me.
0:04:17 > 0:04:20I can't see them taking it from here. It's too difficult.
0:04:20 > 0:04:23Once it comes into here, it's Fort Knox.
0:04:23 > 0:04:26It's been signed in. It has to be signed out by the taxman.
0:04:26 > 0:04:30It had to be purloined on the ship or in transit to here.
0:04:30 > 0:04:33So, basically, it was nicked from the ship coming up to here.
0:04:33 > 0:04:39Someone's probably been paid off. "I've just dropped one off there." For his buddy.
0:04:39 > 0:04:41It dropped off the back of a dray.
0:04:42 > 0:04:46So it's a Cumberland Rum Nicky because it was nicked.
0:04:46 > 0:04:51What a brilliant story. The locals must be dead proud.'
0:04:51 > 0:04:55- Hello.- Hello.- Cumberland Rum Nicky, do you know what it is?
0:04:55 > 0:04:58- Cumberland Rum...?- Nicky.
0:04:58 > 0:05:01- Have you heard of a Cumberland Rum Nicky?- Never.
0:05:01 > 0:05:04- Have you ever heard of one?- No.
0:05:04 > 0:05:07'To be honest, it probably is too far back in time
0:05:07 > 0:05:11'to really say for certain exactly how a tart like this was created,
0:05:11 > 0:05:15'but I don't care if it's a myth or not.'
0:05:15 > 0:05:20It's a great story. It's a tart that's been made using the contents of an 18th century ship
0:05:20 > 0:05:24to celebrate the return of the sailors that have been away at sea.
0:05:24 > 0:05:27I am looking forward to making one.
0:05:32 > 0:05:38- I had an exhausting day up in Whitehaven. It's good to see you, Phil. Are you all right?- I am.
0:05:38 > 0:05:40I'm glad you've brought some rum.
0:05:40 > 0:05:43We didn't think we'd had enough last time.
0:05:43 > 0:05:45There's a glass. I'll have a little bit.
0:05:45 > 0:05:48- Just the honest... - Yeah, an honest drop.
0:05:48 > 0:05:53What I'm going to show you is the dish that we've been trying to find out about in Whitehaven.
0:05:53 > 0:05:56It's the Cumberland Rum Nicky.
0:05:56 > 0:06:02For all you people in Whitehaven that I spoke to and I asked you, "What's a Cumberland Rum Nicky,"
0:06:02 > 0:06:06I'm about to show you. You need to rejuvenate this in your area.
0:06:06 > 0:06:12Now, to start with, I've got some butter which I'm going to put straight into the bowl.
0:06:13 > 0:06:15And then soften it up a little bit.
0:06:15 > 0:06:18While Phil makes himself useful chopping the dates I
0:06:18 > 0:06:23get the filling started with dark muscovado sugar and butter.
0:06:23 > 0:06:28'I'm a decent baker and rather than nick my preserved fruit off a ship, I bought it from a shop,
0:06:28 > 0:06:32'but these chopped apricots and this crystallised ginger are pretty much
0:06:32 > 0:06:36'what the tall ships brought to Whitehaven.'
0:06:36 > 0:06:40- How are you getting on? Oh, you beauty!- A few more than that?
0:06:40 > 0:06:42Um... Oh!
0:06:42 > 0:06:46That's potent, that. That's grand, that is.
0:06:46 > 0:06:50OK, we'll just throw that in there as well.
0:06:50 > 0:06:53Then you mix all these ingredients together.
0:06:55 > 0:06:58I'm going to get my hands in there.
0:06:58 > 0:07:02I'm using a simple shortcrust pastry that I made in advance.
0:07:02 > 0:07:05What's left over from the base is perfect for the lid.
0:07:06 > 0:07:09The filling is going to go in now as well,
0:07:09 > 0:07:11so we take a big scoopful of that...
0:07:11 > 0:07:15At this stage, because the ingredients are not particularly wet,
0:07:15 > 0:07:19you'll get away with...without getting too much of a soggy bottom.
0:07:19 > 0:07:25'The bit of pastry you saved will become the lid, but this will be no ordinary pie lid.'
0:07:25 > 0:07:29Now, what I'm doing here is just cutting strips off
0:07:29 > 0:07:33which is going to form the lattice work on the top.
0:07:33 > 0:07:38The best way to do it, I feel, is if you get some paper...
0:07:39 > 0:07:43Start placing your strips on there...
0:07:44 > 0:07:50'..and continue by alternating between horizontal and vertical until you've got a woven effect.
0:07:50 > 0:07:54Once you've done that, you end up with a basic latticework.
0:07:56 > 0:08:00If you put a bit of pressure down the outside
0:08:00 > 0:08:02to try and seal it together,
0:08:02 > 0:08:06then what you want to try and do is basically... This is the tricky bit.
0:08:06 > 0:08:09Flip it on to the top of the pie.
0:08:09 > 0:08:12So you grab it, flip it over...
0:08:12 > 0:08:15That deserves a round of applause.
0:08:15 > 0:08:21Then you neaten it all off, so you take a bit of time, just straighten it all off,
0:08:21 > 0:08:26then pinch all round the edge where it overlaps, just to force it down.
0:08:26 > 0:08:28Again you trim it round the outside.
0:08:31 > 0:08:35So you go from that, which you bake in an oven for about 25 minutes at 200 degrees C,
0:08:35 > 0:08:39and you end up with...this.
0:08:39 > 0:08:44There you have your Cumberland Rum Nicky.
0:08:44 > 0:08:48'I'm not sure how they served it in the 19th century,
0:08:48 > 0:08:52'but I'd suggest you serve it warmed with some rum butter on the side.'
0:08:53 > 0:08:56Whitehaven, I hope you're watching.
0:08:56 > 0:09:00- I'm looking forward to that. - Phil, you'll have to wait a little bit longer to try it.
0:09:07 > 0:09:13I lived in Cyprus for over six years, but there was one dish I never learned how to bake.
0:09:13 > 0:09:19That is a flaouna, so I've invited my friend Tonia Buxton along to show me how to do it.
0:09:19 > 0:09:22- Welcome, Tonia.- Hi, Paul.
0:09:22 > 0:09:26Now, you've got a full array of Cypriot delights here.
0:09:26 > 0:09:28I thought you might miss Cyprus,
0:09:28 > 0:09:31so I cooked you some things you'd have eaten there.
0:09:31 > 0:09:33Absolutely.
0:09:33 > 0:09:36'Tonia makes amazing Cypriot food.'
0:09:36 > 0:09:42- Have a look at that.- 'It's a passion that we share through our association with the island.
0:09:42 > 0:09:47'Together, we're going to make a traditional Cypriot pie we both love.'
0:09:47 > 0:09:52You're going to bake one of my favourite Easter delights and it's the flaouna
0:09:52 > 0:09:56which every village in Cyprus apparently makes the best in the world.
0:09:56 > 0:10:03'Flaounas are filled pastry parcels that are salty or sweet, depending on what village they're made in.
0:10:03 > 0:10:06'I can't think of anything similar in British baking.'
0:10:06 > 0:10:12- Would you like to take over?- OK. - If you need me to do anything, just shout.- I do. You're my baker.
0:10:12 > 0:10:14You're going to make the dough.
0:10:14 > 0:10:18A flaouna dough uses Cypriot village flour with lots of flavour added.
0:10:18 > 0:10:22Ground cherry pips, mastika, cinnamon, yoghurt and milk.
0:10:23 > 0:10:27- I'm going to make the filling.- OK. - I've chopped some fresh mint.- Yeah.
0:10:27 > 0:10:30Everything just gets put in the bowls.
0:10:30 > 0:10:35In Cypriot cooking, we don't measure anything. Everything is done by a glass or a cup.
0:10:35 > 0:10:39As long as you use the same glass or cup throughout, it works out fine.
0:10:39 > 0:10:41- It saves on the washing as well. - It really does.
0:10:41 > 0:10:48I've got a cup of Cheddar cheese which is how we English Cypriots make it now because we can't always get...
0:10:48 > 0:10:54- You're called BBCs.- I'm BBC, British-born Cypriot.- Isn't that cool? BBC.- I quite like that.
0:10:54 > 0:10:59'After the Cheddar, Tonia adds a classic Cypriot cheese - grated halloumi.
0:10:59 > 0:11:05'Raisins will add some sweetness, then a cup of semolina and flour.'
0:11:05 > 0:11:09And then it's the spices.
0:11:09 > 0:11:11'Tonia is using mastika again
0:11:11 > 0:11:17'and another popular Cypriot flavour - mahlepi, ground cherry kernels.'
0:11:18 > 0:11:23- So I've got the yeast as well that's going in there.- Maya.- Maya's lovely because it sounds like "magic".
0:11:23 > 0:11:28- It does.- That's all of that done. I've got a lot of eggs to go in here.
0:11:28 > 0:11:34Bear in mind that these flaounas are eaten after everyone's been fasting for 40 days, a vegan fast...
0:11:34 > 0:11:39- Are you doing this for me?- No. I'm just standing up to give this dough a bit of a wallop.- OK.
0:11:39 > 0:11:44I thought it was too much to ask for! I'll put about five eggs in there.
0:11:44 > 0:11:47It's a very rich flaouna, a very rich pie.
0:11:47 > 0:11:49I'll just beat these up really well.
0:11:49 > 0:11:52Then a bit of milk to bind it all.
0:11:52 > 0:11:55OK. What do you think of my dough?
0:11:56 > 0:11:58- It's all right.- OK.
0:11:58 > 0:12:00SHE LAUGHS
0:12:00 > 0:12:05So I'm going to pour that into here, then I'm going to just give it a really good mix,
0:12:05 > 0:12:11but I think the best way is to put my hands in and get really messy. That's the way it mixes best.
0:12:11 > 0:12:16Mix that really well. You have to get your hands in there and really bind it well together.
0:12:16 > 0:12:20- You need some milk in there?- A tiny bit just to make it a bit more...
0:12:20 > 0:12:22Perfect, thank you. That's it.
0:12:22 > 0:12:25I'd like you to roll out the dough.
0:12:27 > 0:12:32'Roll out the dough fairly thinly, but not so thin it won't hold the filling,
0:12:32 > 0:12:38'then cut out circles. Tonia's little bowl is perfect as a guide.'
0:12:38 > 0:12:42Now I'm going to take them and press them into the dampened sesame seeds,
0:12:42 > 0:12:48then to that, you're going to add a tablespoon of the flaouna mixture, just like that.
0:12:48 > 0:12:50Yeah.
0:12:50 > 0:12:54You can do triangles, but my family always did squares.
0:12:54 > 0:12:57Yeah, it was always squares.
0:12:57 > 0:13:00Then I'll just put a little egg wash on top here.
0:13:00 > 0:13:05You want this lovely, glossy egg wash on the top. That's why I've put sesame seeds in the egg as well.
0:13:05 > 0:13:09That gets on to the filling and you leave a little hole at the top there,
0:13:09 > 0:13:13so it can swell and open up, otherwise the pastry will crack.
0:13:13 > 0:13:18- It looks great.- Et voila!- Fantastic. They're going to go into the oven now.
0:13:18 > 0:13:21- You've got some over here.- I have.
0:13:21 > 0:13:24Now, these look fantastic.
0:13:24 > 0:13:27That is what I remember as a flaouna.
0:13:27 > 0:13:30You can see the sesame seed all the way around.
0:13:30 > 0:13:34You can see the filling begin to pull that apart slightly.
0:13:34 > 0:13:37They smell so good. They smell of that mastika.
0:13:37 > 0:13:42- They're not the most beautiful pies. - They are.- You make much prettier things.- No.
0:13:42 > 0:13:45This is proper, rustic Cypriot baking.
0:13:45 > 0:13:47Rustic or not I love these.
0:13:47 > 0:13:50But before I share them with my guests at the end of the show
0:13:50 > 0:13:53I've got a tale of international cheese wars to tell you.
0:13:57 > 0:13:59These cheesy parcels may look Mediterranean
0:13:59 > 0:14:04but their main ingredients can be found a lot closer to home.
0:14:04 > 0:14:05In Yorkshire.
0:14:07 > 0:14:12When it comes to cheese, I've always associated Yorkshire with the likes of Wensleydale,
0:14:12 > 0:14:18but there's a lady who has made it her mission to bring a southern European cheese to the Dales,
0:14:18 > 0:14:22though it hasn't been an easy journey.
0:14:22 > 0:14:27Judy Bell began making her home-made sheep's milk feta almost 30 years ago.
0:14:27 > 0:14:31It was her own allergy to cow's milk that inspired her.
0:14:31 > 0:14:35I started Shepherds Purse because I realised there were a lot of people
0:14:35 > 0:14:39who were intolerant to bovine products, cow's milk products.
0:14:39 > 0:14:45I decided to investigate and came home and said to my husband, "Shall we milk sheep and make cheese?"
0:14:46 > 0:14:48As you do, Judy.
0:14:48 > 0:14:52Experimentation began in her own farmhouse kitchen
0:14:52 > 0:14:59and soon created a white, crumbly, Greek-style feta cheese.
0:14:59 > 0:15:05So we made Yorkshire feta and we salted it not quite so heavily as Greek feta.
0:15:06 > 0:15:13In 1993, things really took off with a prestigious award at the Great Yorkshire Show.
0:15:13 > 0:15:18Her business and her feta were going from strength to strength, but that was all about to change.
0:15:20 > 0:15:24A letter dropped on our desk from Defra,
0:15:24 > 0:15:30telling us that we would not be able to make feta any longer. It was a great surprise.
0:15:30 > 0:15:37It turned out that Greece wanted its feta to have a Protected Designation of Origin,
0:15:37 > 0:15:42meaning only feta from Greece could use the name and so a battle commenced.
0:15:43 > 0:15:48But eventually, we actually had to stop branding it as "Yorkshire feta".
0:15:48 > 0:15:53Despite having created a highly respected and popular cheese,
0:15:53 > 0:15:59Judy and her family were no longer allowed to sell it. Their Yorkshire feta needed a new name.
0:15:59 > 0:16:04We got lots of support from the general public, lots and lots of letters suggesting...
0:16:04 > 0:16:09But everything that we sent to Defra, they rejected,
0:16:09 > 0:16:15until we eventually came up with Fine Fettle Yorkshire Cheese.
0:16:16 > 0:16:21But would a feta cheese not called "feta" really catch on?
0:16:21 > 0:16:24Look at that - finished product!
0:16:24 > 0:16:29Despite her long international battle, Judy is pretty upbeat about the future.
0:16:29 > 0:16:34Fine Fettle to us Yorkshire folk means that we've fixed it,
0:16:34 > 0:16:37so Yorkshire Fettle is here to stay.
0:16:37 > 0:16:40We are going from strength to strength.
0:16:40 > 0:16:45I reckon Judy's cheese will bring a Yorkshire twist to my Cypriot dish.
0:16:49 > 0:16:55I'm delighted that Judy has travelled down from Yorkshire and has brought some Fettle cheese
0:16:55 > 0:16:59which will make a wonderful addition to my spinach and pine nut parcels.
0:16:59 > 0:17:04- Welcome, Judy.- Hi there. - What a fascinating story that is about the Fettle!
0:17:04 > 0:17:07I started the business making sheep's milk cheeses.
0:17:07 > 0:17:11I thought everybody will know this is a sheep's milk cheese, so I'll call it Yorkshire feta.
0:17:11 > 0:17:16- I like the idea of the wax.- The wax keeps it nice and fresh.
0:17:16 > 0:17:17Great in sauces.
0:17:18 > 0:17:24- Hmm!- There is nothing better than a 100% sheep's milk feta.
0:17:24 > 0:17:29Now, this dish is going to be a spinach and pine nut parcel.
0:17:29 > 0:17:33I'm going to use this Fettle inside it which will work extremely well.
0:17:33 > 0:17:36Would you like me to crumble it?
0:17:36 > 0:17:40Do you know what? Yes. I'm going to get you a little plate. Hang on.
0:17:40 > 0:17:43There you go, Judy.
0:17:43 > 0:17:47If you could break down that Fettle for me, that would be fantastic.
0:17:49 > 0:17:52'This recipe is based on a Middle Eastern speciality
0:17:52 > 0:17:55'called a fatayer which I've eaten before.
0:17:55 > 0:17:57'Rather than using pastry,
0:17:57 > 0:18:02'the filling is wrapped in a soft bread dough. It might seem unusual for a pie over here,
0:18:02 > 0:18:06'but in the Med, it's how they've been making them for centuries.'
0:18:06 > 0:18:10To make the dough I'm mixing strong flour and a little salt.
0:18:10 > 0:18:14And adding in dried yeast.
0:18:14 > 0:18:18We need to divide this up. We're going to make some parcels with it.
0:18:18 > 0:18:22First of all, that'll be enough for one.
0:18:23 > 0:18:24Two.
0:18:24 > 0:18:28The balls are roughly about 100g each, maybe a little bit more.
0:18:29 > 0:18:31There you go.
0:18:31 > 0:18:35Now in a pan, I'm just going to put this heat on at the moment.
0:18:35 > 0:18:40What I'll use as the base is spinach. I'm using frozen spinach.
0:18:40 > 0:18:45You might be surprised to see me using frozen spinach, but it's quite easy to use
0:18:45 > 0:18:50and if you get a good quality one, it's less watery than fresh stuff.
0:18:50 > 0:18:56You evaporate off the liquid and this will turn into a beautiful mush,
0:18:56 > 0:18:59not too dissimilar to this.
0:18:59 > 0:19:05Into this bowl, I'm going to add some pine nuts. I've toasted these.
0:19:05 > 0:19:08Pop that in there as well.
0:19:08 > 0:19:13- Obviously, you've crumbled down some beautiful Fettle.- Yes.
0:19:13 > 0:19:17And this is going to go inside there as well.
0:19:17 > 0:19:19I'll add a little bit of mint.
0:19:19 > 0:19:23And basically fold all these ingredients together.
0:19:23 > 0:19:26This is the key ingredients in the parcels.
0:19:26 > 0:19:30Now a little bit of flour on the bench.
0:19:30 > 0:19:32Get my...
0:19:32 > 0:19:36I have to have at least one. It's like a lucky spin.
0:19:36 > 0:19:43Roll out the pieces of dough. You want to make it to a rough circle.
0:19:43 > 0:19:49- There you go. And all you do is grab...- That smells delicious. - It is gorgeous.
0:19:49 > 0:19:54I don't really want my parcels to look like a Cornish pasty, so I have another plan.
0:19:54 > 0:20:01This is the funny bit. Flatten it down. I want these quite triangular, so you shape it with your hands.
0:20:01 > 0:20:05Shape the filling into a rough triangle. Like so.
0:20:05 > 0:20:09And then you grab the sides and pinch that down,
0:20:09 > 0:20:13like so, to seal it. You bring up the base here,
0:20:13 > 0:20:17lift it up, pinch that down that side
0:20:17 > 0:20:22and again the other side. Pinch it all the way down again.
0:20:22 > 0:20:27So what you end up with is almost a triangle pastry, like so.
0:20:28 > 0:20:34Bake them at 220 for 15 minutes and they should look like this.
0:20:34 > 0:20:41- You have spinach...- Amazing. - ..pine nut, Fettle parcels.
0:20:42 > 0:20:47These are proper little hand-sized pies. Leave them to cool for a bit
0:20:47 > 0:20:50and they'll be perfect to take on a family picnic.
0:20:54 > 0:21:01Earlier, Tonia Buxton showed me how to make flaounas - tasty, traditional Mediterranean snacks.
0:21:01 > 0:21:08Now it's my turn to do a slightly British thing. Now this is a raised pork and egg pie,
0:21:08 > 0:21:13- but I'd like you to add a Cypriot twist to it. - I have a few ideas for that.- OK.
0:21:13 > 0:21:19I'm quite proud of this pie. Done right, it has a magic egg running all the way through.
0:21:19 > 0:21:25The sausage meat flavour is simple and British. Well, it is unless you've invited your Cypriot friend.
0:21:25 > 0:21:32- Tonia, I'm going to ask you to do a few Cypriot twists. - I've brought you some loukanika,
0:21:32 > 0:21:34which are Cypriot chorizo, really.
0:21:34 > 0:21:39OK, if you can chop them up and add them to the sausage meat and onion,
0:21:39 > 0:21:45- also coriander - yes, please! And coriander seeds.- Yeah.
0:21:45 > 0:21:51A little bit of that ground down and in there. If you throw that together, that's the pie filling.
0:21:51 > 0:21:56Now this is a hot water crust pastry. In here I've got my flour
0:21:56 > 0:21:59to which I'm going to add some salt.
0:21:59 > 0:22:01And some butter.
0:22:01 > 0:22:07Now the butter needs to go in and I'm going to crumb this down, break it into the flour now.
0:22:07 > 0:22:15While I'm breaking this in, over in this pan I've got some water and a good lump of lard.
0:22:15 > 0:22:22I've heated that water up. All the lard's melted. That's really, really hot.
0:22:22 > 0:22:27The melted lard will soak right into the flour and make a good, strong pastry.
0:22:28 > 0:22:31I'm going to add one egg for richness
0:22:31 > 0:22:35and then quickly use the hot, lardy liquid to bring it all together.
0:22:35 > 0:22:38- Feel this, Tonia. It's lovely. - That's hot.
0:22:38 > 0:22:40- It's lovely.- See?
0:22:40 > 0:22:43Now the pastry is about right.
0:22:43 > 0:22:46I'm going to cut a little bit off for the lid.
0:22:46 > 0:22:48That'll probably be enough.
0:22:48 > 0:22:51I've got my rolling pin here.
0:22:51 > 0:22:56And you begin to roll it out to line that tin.
0:22:56 > 0:22:58- How are you getting on?- I'm done.
0:22:58 > 0:23:02It's the quickest I've seen you work.
0:23:02 > 0:23:04Pop your tin on there.
0:23:04 > 0:23:07What you need to do is be careful. Lift up the pastry.
0:23:07 > 0:23:08Just dollop it in.
0:23:08 > 0:23:10Try and build it all up.
0:23:10 > 0:23:12It's quite tricky to work this dough sometimes.
0:23:12 > 0:23:16But what I'm going to do is just take a knife and trim
0:23:16 > 0:23:20just a little bit of excess round the outside. That is now ready.
0:23:20 > 0:23:24- If I can take your...- There you go. - Beautiful.
0:23:24 > 0:23:29I'm going to start by layering the bottom with this beautiful heavy mix
0:23:29 > 0:23:34of sausage meat, right the way down. Pack it right into the corners.
0:23:35 > 0:23:38Perfect.
0:23:38 > 0:23:40Now I'm going to make a little ridge right down the middle.
0:23:40 > 0:23:44Make a little ridge and then you get your eggs.
0:23:44 > 0:23:50- That must look amazing when you cut through it.- Let's hope so! Let's not build it up!
0:23:50 > 0:23:56Now how do I get that magic egg that runs right through the middle of the pie on every slice?
0:23:56 > 0:24:02It's easy, really. Top and tail some hard-boiled eggs and line them down the middle.
0:24:02 > 0:24:04Then you get the rest of the meat
0:24:04 > 0:24:09and then you pack it around the eggs that you've put in there.
0:24:09 > 0:24:12So again this seals the whole thing in.
0:24:12 > 0:24:16This is where you get your hands dirty. Don't be scared.
0:24:16 > 0:24:20Just pat it all down, spread it all over the top.
0:24:20 > 0:24:26- This is going to taste great. - It's the Cypriot spices I can smell over this side.
0:24:26 > 0:24:31I'm smelling the British pork. And I think it's going to be good, though.
0:24:31 > 0:24:36We've left a little piece of dough and a little bit of excess there.
0:24:36 > 0:24:39Again, flatten it down. A little bit of flour.
0:24:40 > 0:24:44Roll it out to the size of the tin itself.
0:24:46 > 0:24:47That then goes over the top.
0:24:49 > 0:24:51Like so. Another knife trim round.
0:24:53 > 0:24:54That will do.
0:24:54 > 0:24:56Get it out the way.
0:24:56 > 0:24:59And then just crimp it all the way round the outside.
0:24:59 > 0:25:04And if you do make a mistake - I know you don't - can you just patch it over?
0:25:04 > 0:25:06Oh, yeah.
0:25:06 > 0:25:12I've got a little piece of dough left over, a little bit of flour. This is just decoration on top.
0:25:12 > 0:25:14Knock out a little piece of dough.
0:25:15 > 0:25:22- You don't have to do this, but if you want to show off. - And you always do. A little bit.
0:25:22 > 0:25:24Me?! Me? Never.
0:25:25 > 0:25:29Now don't waste those off cuts. Make something pretty for the top.
0:25:29 > 0:25:30Very decorative on the top.
0:25:32 > 0:25:36Again, brush that. A little bit of egg wash.
0:25:36 > 0:25:40And that's it. It's as simple as that.
0:25:40 > 0:25:42That is a pork and egg pie.
0:25:42 > 0:25:46To bake this, I'll pop it into the oven at 200 degrees for 30 minutes.
0:25:46 > 0:25:49Quite high. It begins to cook inside and sting the outside.
0:25:49 > 0:25:51And when it has baked...
0:25:51 > 0:25:54I've got one here that has been nice and cool.
0:25:56 > 0:25:57Want me to hold that?
0:26:01 > 0:26:03There you go. Look how solid it is.
0:26:03 > 0:26:07This is the beauty of hot water crust pastry. There you have it.
0:26:07 > 0:26:12Now what I want to do is show you what it's like inside. Grab a knife.
0:26:12 > 0:26:17We'll just cut down. Be quite forceful with this pastry.
0:26:17 > 0:26:23I'm hoping they get an egg somewhere down the middle of it. And there you have it.
0:26:23 > 0:26:29There is your gorgeous raised pork and egg pie.
0:26:29 > 0:26:31Although it works well as a picnic pie
0:26:31 > 0:26:37I think it's rich and hearty enough to be a winter treat on a cold day.
0:26:41 > 0:26:47'Today I've had some fun welcoming both new and old friends to create some wonderful pies and puds.
0:26:47 > 0:26:50Now it's time to tuck in. Please help yourself.
0:26:50 > 0:26:54'First, the flaounas, that Cypriot Easter treat.'
0:26:54 > 0:27:00- That's delicious.- Thank you. - Really good. Thank you, Tonia. It's taken me back to Cyprus.
0:27:00 > 0:27:07- 'And from the Mediterranean to Yorkshire.'- The pine nuts come through well. The cheese binds it.
0:27:07 > 0:27:09It adds a little creaminess to it.
0:27:09 > 0:27:16- These are delicious, Paul. - And the dough's not normal dough because it's soft, you know?
0:27:16 > 0:27:20- 'And from the parcels to the pie.' - It's lovely.
0:27:22 > 0:27:27It's the water crust pastry that holds it all together. Any other pastry would crumble.
0:27:27 > 0:27:31'Listen up, people of Whitehaven. It's your Cumberland Rum Nicky.'
0:27:31 > 0:27:35- Absolutely amazing. - I'd have it with a pint of cream.
0:27:35 > 0:27:38- That's a serious filling. - A proper pie.
0:27:38 > 0:27:41That is absolutely delicious!
0:27:43 > 0:27:45And the pastry's not bad either.
0:27:46 > 0:27:50- Yes, very nice. - I've had a great time today.
0:27:50 > 0:27:55There's no better way to end than sharing good food in good company.
0:27:56 > 0:27:59I think I better raise a glass to Whitehaven.
0:27:59 > 0:28:04- A nod to Whitehaven, but also a big yamas to Cyprus.- Yamas!
0:28:04 > 0:28:05Yamas!