York’s city centre is a maze of medieval streets packed with lunch spots, from historic pubs to modern cafes. This guide turns a lunch stop into a mini food crawl: a classic Yorkshire ham-and-pea soup from a traditional pub, a quick pork pie from a market stall, and a slice of Yorkshire curd tart for pudding. It’s practical, walkable, and gives you a real taste of the city without sitting down for a long meal.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 large onion, diced (about 1 cup / 150 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 2 carrots, diced (about 1 cup / 130 g)
- 2 garlic cloves, minced
- 1 lb (450 g) smoked ham hock or smoked pork shank, bone-in
- 6 cups (1.4 L) low-sodium chicken broth
- 2 cups (320 g) dried green split peas, rinsed
- 2 bay leaves
- 1 tsp (2 g) dried thyme
- Salt and freshly ground black pepper to taste
- For the pork pies (makes 4):
- 1 lb (450 g) pork shoulder, ground or finely chopped
- 1/2 cup (60 g) plain breadcrumbs
- 1 tsp (2 g) ground mace
- 1/2 tsp (1 g) ground nutmeg
- 1/2 tsp (1 g) salt
- 1/4 tsp (0.5 g) black pepper
- 1 sheet (about 9 oz / 250 g) puff pastry, thawed
- 1 egg, beaten (for egg wash)
- For the curd tart:
- 1 9-inch (23 cm) shortcrust pastry shell, pre-baked
- 1 cup (240 ml) heavy cream
- 3 large eggs
- 1/2 cup (100 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (1 g) ground nutmeg
- 1/4 cup (30 g) currants or raisins
Instructions
- Start the soup: In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the ham hock, chicken broth, split peas, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer gently for 30–35 minutes, or until the peas are tender and the ham is cooked through. The ham should reach a safe minimum internal temperature of 145°F (63°C) as checked with a food thermometer, but it will likely be well above that after simmering.
- While the soup simmers, make the pork pies. Preheat the oven to 400°F (200°C). In a bowl, mix the ground pork, breadcrumbs, mace, nutmeg, salt, and pepper until well combined.
- Roll out the puff pastry on a lightly floured surface to about 1/8-inch (3 mm) thick. Cut into four 5-inch (12 cm) rounds. Divide the pork mixture among the rounds, placing it in the center. Fold the pastry up and over the filling, pinching the edges to seal. Place the pies seam-side down on a baking sheet lined with parchment paper.
- Brush the pies with the beaten egg. Cut a small slit in the top of each to allow steam to escape. Bake for 20–25 minutes, until the pastry is golden brown and the filling reaches a safe minimum internal temperature of 160°F (71°C) as checked with a food thermometer. Set aside to cool slightly.
- For the tart, lower the oven to 350°F (175°C). In a bowl, whisk together the cream, eggs, sugar, vanilla, and nutmeg until smooth. Stir in the currants. Pour the mixture into the pre-baked pastry shell.
- Bake the tart for 25–30 minutes, until the filling is set but still slightly jiggly in the center. It will firm as it cools. Let it cool on a wire rack for at least 15 minutes before slicing.
- When the soup is done, remove the ham hock. Shred the meat, discarding the bone and any fat. Return the meat to the pot. Season with salt and pepper to taste. Discard the bay leaves.
- Ladle the soup into bowls. Serve with the pork pies and a slice of curd tart for dessert.
Tips
- Substitutions: If you can’t find a ham hock, use a smoked pork shank or even a smoked turkey leg. For a vegetarian soup, skip the ham and use vegetable broth, adding a tablespoon of liquid smoke for depth.
- Pork pie shortcut: Instead of making individual pies, you can make one large pie in a 9-inch pie dish. Adjust baking time to 30–35 minutes.
- Curd tart texture: The tart filling will look underdone in the center when you take it out; that’s okay. It will set as it cools. Overbaking will make it rubbery.
- Make ahead: The soup actually tastes better the next day. You can make it a day ahead and reheat gently. The pork pies and tart are best eaten the day they’re made, but they’ll keep in the fridge for a couple of days.
Serving Suggestions
Serve the soup with crusty bread or a Yorkshire pudding on the side. The pork pies are great with a dollop of English mustard or piccalilli. For the tart, a spoonful of clotted cream or a dusting of powdered sugar is a nice touch.
Variations
- Add greens: Stir in a handful of chopped kale or spinach to the soup during the last 5 minutes of cooking.
- Spice it up: Add a pinch of cayenne pepper or a chopped chili to the pork filling for a bit of heat.
- Fruit swap: Use dried cranberries or chopped dates instead of currants in the tart.
- Herb twist: Add a tablespoon of chopped fresh parsley or chives to the soup just before serving.
Storage and Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, until hot, about 5–7 minutes. The pork pies and tart can be refrigerated for up to 2 days. Reheat the pies in a 350°F (175°C) oven for 10 minutes to crisp the pastry. The tart is best served at room temperature; if you refrigerate it, let it sit out for 15 minutes before serving.
Frequently Asked Questions
Can I use dried split peas without soaking? Yes, dried split peas do not require soaking before cooking. They will soften during the simmering time. If you use whole peas, soak them overnight.
Can I make the soup in a slow cooker? Yes, after sautéing the vegetables, transfer everything except the ham to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, then add the ham for the last hour.
What if I don’t have puff pastry? You can use shortcrust pastry for the pies, but it will be denser. Alternatively, skip the pastry and form the pork mixture into patties and pan-fry them.
Can I freeze the soup? Yes, the soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The pies and tart are not recommended for freezing as the texture will suffer.
Is the curd tart very sweet? It’s moderately sweet, similar to a cheesecake. If you prefer less sugar, reduce to 1/3 cup (65 g).
Can I use a different meat in the pies? Yes, ground turkey or chicken works, but remember to cook it to 165°F (74°C) for poultry.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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