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Pork pies

These are a labour of love but will go down a treat served with a dollop of home-made piccalilli

25 APRIL 2011
Pork pie Enlarge
Ingredients (Makes 8)
  • 300g/11oz minced pork
  • 150g/5oz quality pork sausage meat
  • 1 tsp fresh sage leaves, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves, chopped
  • 1 onion, peeled and finely chopped
  • Salt and freshly ground black pepper
  • 2 leaves gelatine
  • 60ml/2½fl oz ham stock

For the hot water pastry
  • 800g/1¾lb plain flour
  • 1 tsp salt
  • 200g/7oz lard
  • 500ml/18fl oz water

For the egg wash
  • 1 whole egg
  • 3 tbsp milk

Method

Put the minced pork, sausage meat, sage, rosemary, thyme and onion into a large mixing bowl. Mix really well with your hands and season generously. Put the mixture in the fridge for 10 minutes.

For the hot water pastry, sift the flour and salt into a bowl. Repeat the sifting process a couple of times.

Place the lard and water into a medium saucepan and bring to the boil. Remove from the heat then gently fold in the flour and salt, mixing with a wooden spoon until it forms a dough. Tip onto a floured surface and knead until it all comes together.

Roll with a rolling pin until about 5mm/¼in thick. Cut out 8 x 9cm/3½in circles. Cut another 8 x 5cm/2in circles for the lids. Finally, cut another 8 x 1cm/½in circles for decorating the lids.

Grease 8 small muffin moulds (or an 8-hole Yorkshire pudding tray) and then put a 9cm/3½in pastry circle into each mould so that it lines it.

Take out the pork mix, tear off bits and, using your hands, roll into suitably sized balls that will fit into the moulds that you have just lined with the pastry – one per mould.

If you want the pie to contain jelly, then soak the gelatine in cold water and warm with the ham stock until hot but not boiling. Remove the gelatine from the water and squeeze to remove excess water, then stir into the ham stock to dissolve. Leave to cool to room temperature.

Preheat the oven to 170°C, 325°F, Gas 3.

Pour the jelly over the meat in the moulds, refrigerate and leave to set. Once set, brush the top edges of the pastry with water and press the 5cm/2in lids on top, making sure they are sealed properly and with no holes on the sides.

Brush the tops of the lids with a fingertip of water and place a small round decoration on each. Use a bamboo skewer to poke a small hole though the lid to help any steam escape during cooking.

Beat the egg and milk together and brush the pies with the egg wash, arrange on a non-stick baking tray and cook in the preheated oven for 15-20 minutes then leave to cool.

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