Make Your Own Pork Pie & Scotch Eggs (Afternoon)

Make Your Own Pork Pie & Scotch Eggs (Afternoon)

Festive Pork Pie and Scotch Egg

Celebrate the festive season with this hands-on half-day workshop led by Sally, designed to showcase seasonal twists on classic British savoury bakes. Participants will prepare two standout recipes: a Festive Scotch Egg and a Jewelled Pork Pie, both ideal for entertaining. In addition, Sally will demonstrate other inspiring variations, including a hearty Boxing Day pork pie and a vegetarian wild mushroom option. The session also includes expert guidance on festive pastry decoration, storage techniques, and presentation ideas for serving or gifting.

Participants Will Make:

• Festive Scotch Egg
• Jewelled Pork Pie

Sally Will Demonstrate:

• Boxing Day Pork Pie (black pudding, tomato sausage meat, streaky bacon)
• Vegetarian Wild Mushroom & Vegetable Porkless Pie

Additional Highlights:

• Decorative pastry techniques
• Storage and prep tips
• Gifting and presentation ideas

No prior pie making experience is necessary; just enthusiasm and a willingness to learn alongside other lovers of good food.

The School of Artisan Food is on the Welbeck Estate in the heart of Sherwood Forest, Nottinghamshire, just a few minutes from the A1 and M1.

Refreshments will be available throughout the day. All ingredients, equipment, and recipes will be provided.

Please Note:

Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss prior to making a booking.

The School of Artisan Food makes a conscious effort to minimise waste and packaging. Students are welcome to bring their own containers to transport their food home.