Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, pork pie. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Pork Pie is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Pork Pie is something that I’ve loved my entire life. They are nice and they look fantastic.
Artisanal Food & Gifts for Any Occasion. Pork Pie is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles. A French Canadian meat pie usually served Christmas Eve, this pie has a lightly spiced and herbed pork filling with a pastry crust.
To get started with this recipe, we have to prepare a few components. You can have pork pie using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pork Pie:
- Get 800 grams pork shoulder finely diced
- Prepare 209 grams smoked bacon lardons
- Prepare 600 grams pork belly finely diced
- Prepare Heaped tsp of salt and pepper
- Take Heaped tsp of paprika (optional)
- Prepare 1 heaped tbsp of mixed herbs
- Prepare The Pastry
- Prepare 200 grams lard
- Get 200 ml cold water
- Prepare 575 grams plain flour
- Take 1 beaten egg for washing the pastry
- Prepare For the jelly
- Get 6 gelatine leaves soaked in cold water for 5 mins
- Get 300 ml chicken stock (a couple of cubes)
A traditional pork pie is made using hot water pastrywhich is then raised by hand using a mould or in my case a jam jar for support. Paul Foster lends a gourmet touch to this pork pie recipe, using minced pork belly and pork shoulder to create a stunning version of a picnic classic. The sour note of stilton and sharpness of chicory both serve to cut through the fattiness of the pie. He recommends using Dingley Dell pork for this sumptuous pork pie recipe.
Steps to make Pork Pie:
- Set your oven to 190 degrees. Dice the meat and then place in a large bowl, add the mixed herbs, plenty of salt and pepper and the paprika (optional). Leave to marinate preferably over night!
- In a pan set it on a high heat add the water and the lard, bring to the boil. In a large bowl add the flour, then pour into flour the lard and water. Bring it together with a spatula so it forms a dough! Kneed it then cut off a third, this is for the lid. Butter a 20 cm spring formed tin. Put the large portion of the dough in the tin. With your knuckles push out the pliable dough, up around the sides! Next add the meat pushing it down well.
- Roll out the last bit of dough roughly into a round, place it on top of the pie, crimping the edges as you go! Make sure you leave a whole in the top, this is for the gelatine. Wash the pie with egg. Place in the oven at 190 degrees for 30 mins.
- Next lower the oven and cook for another 1 hour 50 minutes. Keep an eye on the dough if it’s looking a bit dark cover it with tin foil leave it to cook. Lift out and let cook.
- With the soaked gelatine leaves, add to hot stock storing well! Once the pie and stock have cooled, use a funnel to pour in the hole bit bye but. Place in the fridge!! Then tuck in once the gelatine has set!! Delicious 😋
The sour note of stilton and sharpness of chicory both serve to cut through the fattiness of the pie. He recommends using Dingley Dell pork for this sumptuous pork pie recipe. As pork pie pastry bakes, it caramelises into a deep golden brown. Juices may bubble out of the hole in the top (more about that in a mo) leaving a caramelised top. And the best bit, the base becomes almost crispy with caramelisation.
So that’s going to wrap this up for this special food pork pie recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
