Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pork pies. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
A pork pie is a traditional English meat pie, served either at room temperature or cold. It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. It is normally eaten as a snack or with a salad.
Pork Pies is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Pork Pies is something which I have loved my whole life. They’re nice and they look wonderful.
To get started 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 cook that.
The ingredients needed to make Pork Pies:
- Make ready for the hot water pastry
- Take 450 g x plain flour
- Prepare 200 ml x water
- Prepare 160 g x lard
- Prepare for the filling
- Prepare 400 g x pork shoulder
- Take 55 g x pork belly
- Get 55 g x ham or bacon
- Get herbs (opt) parsley sage and rosemary
- Prepare 1 x egg for brushing
- Prepare salt and peper
- Make ready 1 L x chicken stock reduced to 200ml
Over the years, Pork Pie™ has become the place where a drummer can hot rod an existing kit with edges and refinishing, or design the kit of their dreams. My signature is on the inside of every Pork. There are few things better in the world than biting into a hot pork pie and having the luscious savoury jelly dribble down your chin. A traditional pork pie as I was taught to make it.
Instructions to make Pork Pies:
- 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.
- 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.
- 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.
- 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)
- 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
- 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.
- 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
- 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.
- 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
- 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
For a more authentic pie, instead of using minced pork, use finely chopped pork chops and a few rashers of finely chopped bacon. In the Midlands, pork pie is a traditional Christmas breakfast. But could you face it first thing? Must it always be served cold? Or do you scarf it with chips and gravy?
So that’s going to wrap it up with this exceptional food pork pies recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
