Pork Pies
Pork Pies

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pork pies. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

All Your Favorite British FoodsEnglish Groceries in the USA. 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. Pork Pie is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine.

Pork Pies is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Pork Pies is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have pork pies using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pork Pies:
  1. Get for the hot water pastry
  2. Prepare 450 g x plain flour
  3. Make ready 200 ml x water
  4. Take 160 g x lard
  5. Take for the filling
  6. Take 400 g x pork shoulder
  7. Prepare 55 g x pork belly
  8. Take 55 g x ham or bacon
  9. Get herbs (opt) parsley sage and rosemary
  10. Prepare 1 x egg for brushing
  11. Take salt and peper
  12. Prepare 1 L x chicken stock reduced to 200ml

They are a robust little pie and travel exceptionally well. A traditional pork pie is made using hot water pastry which is then raised by hand using a mould or in my case a jam jar for support. Most commercial pork pies use cured pork so the meat appears pink. Using uncured, fresh pork, ground or chopped, the inside of the Melton Mowbray pork pie is pink to start, but turns gray-ish once baked.

Steps to make Pork Pies:
  1. Dice all the meat, I used a braised ham hock so that I shredded with my hands, then chop herbs if using and combine all in a large bowl.
  2. Add a generous amount of seasoning and with your hands mix thoroughly, if you are not sure about the seasoning levels, cook a small amount of the mixture and let it cool before tasting.
  3. Combine the lard and water in a pan and bring to a simmer, make a well in the centre of the flour and pour in the melted water and fat mixture. Then stir to a dough with a spoon.
  4. Work the mixture with your hands into a smooth dough and cover with cling film to prevent it drying out, grease 5 Dario moulds with butter or lard and divide the dough into 5 even pieces (I originally planned to make 4 but there was enough pastry and filling for 5)
  5. Cut 1/4 of each piece of dough and reserve for the pie lid, form the rest into a ball and roll out to around 1/2 cm. Then work into the greased Dario mould and with your fingers raise the pastry so that it protrudes the lip of the mould by about 1/2 cm
  6. Divide the meat filling evenly between the 5 moulds, roll out the pie lid to 1/2cm, brush the rim of the pastry with water to help the pastry lid stick.
  7. Sit the pie lid onto the pie and gently press the 2 pastries together and press them to a thickness of 1/2 cm. There should be too much pastry now so with a knife or kitchen scissors give a trim but leave a lip of 1/2 cm. Now crimp forefinger of one and and tomb and forefinger of the other work your way around the rim, this aids presentation but also make sure the pastry with stay in place
  8. Make a hole for steam to escape while baking, I insert a small knife and twist through 90 degrees. Then brush with egg wash thoroughly, I do them all once and then repeat.
  9. Bake at 180c for 90 minutes, use a knife to create another smaller hole and if needed re-open the hole you made prior to baking. This helps to fill in the jelly. I made this heavily reduced chicken stock but you can buy a good quality one and reduce it to about 1/5 this should make it jellify'd. take your time to pour in the stock
  10. These pies eat best either cold from the fridge or room temperature, in the second image I'm demonstrating how much I like pickle with mine, these images are taken from my youtube channel, feel free to see me there.https://www.youtube.com/watch?v=tALwiPOvBEk

Most commercial pork pies use cured pork so the meat appears pink. Using uncured, fresh pork, ground or chopped, the inside of the Melton Mowbray pork pie is pink to start, but turns gray-ish once baked. A classic English pork pie has a hand-formed hot water crust pastry, a minced or chopped pork filling, seasoned simply with salt and pepper and topped up with meat jelly, added after baking. The recipe itself has not changed. **Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Homestyle Pork Pot Pie is available near the end of this post, OR click on the "Jump to Recipe" button "found above" to be taken. French Canadian Pork Pie (Tourtière) Meat pies are a staple of Acadian cooking, particularly around the holidays.

So that’s going to wrap it up with this exceptional food pork pies recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!