As part of my plans for Spain I will be developing a site dedicated to Pigs and their yummy products – the site is hogworks
Any recipes, ideas etc will be greatly appreciated but this blog will also keep you appraised
Pork Pies
Making pork pies this week to ensure I can perfect in readiness for Liam’s wedding in September – he wants a Pork Pie and Cheese cake.
My Recipe (for a 9inch Pie)
Ingredients for filling: –
- 1.5 lb of Pork Shoulder
- 1/2 lb of Belly Pork
- Dry Cured Bacon (quantity usually 3 rashers cut into small pieces)
- 1/2 teaspoon Mace
- Fresh Thyme (I use about a teaspoon of the leaves)
- Yorkshire Relish
- 1/2 teaspoon Paprika
- Salt & Pepper
Ingredients for ‘Hot Crust Pastry’: –
- 500g of Plain Flour
- 2 teaspoons salt
- 200g Lard
- 250mls Cold Water
- 1 teaspoon Icing Sugar
For the Jelly: –
- 1/2 pint of chicken stock
- juniper berries
- 1 Onion
- Gelatine (leaf or Powder)
Step 1 -Pre-heat onen to gas mark 6 /220C
Step 2 – coarsely mince the shoulder and belly pork and add the other ingredients mixing well in a large bowl. At this stage you may wish to fry a small amount to check your seasoning is to your taste. Set aside
Step 3 – prepare the pastry. Sift the Flour, Icing Sugar and Salt into a large bowl. Boil the water with the lard until all the lard has melted. Add the liquid to the flour and mix the two together well, use hands to knead in the bowl once it has cooled sufficiently. Wrap in cling film and refridgerate for about 30 mins.
Step 4 – One the dough has refridgerated knead on a floured surface and then remove about a third (for the lid). Roll the rest until about 1/4 inch thick and carefully place into a pre-greased 9 inch Pie Tin, trimming to allow about a 1/2 inch overlap. Add the Mixture until the pie is full. Role out the lid to the same thickness and cut out size to fit the pie tin. using egg wash to ‘Glue’ crimp the overlap and top to seal. use the handle of a spoon to place a hole in the centre of the lid. Cover with foil and place in the oven for 1 hour.
Step 5 – Soak the gelatine leaf or powder in cold water. lightly fry the onion in a saucepan until golden and then add the chiken stock and Juniper berries. Simmer for about 20 mins then take off the heat and add the gelatine, mixing thoroughly – sieve into a bowl and allow to cool
Step 6 – After 1 hour remove the foil and brush the lid of the pie with egg wash. Return to the oven uncovered for a further hour.
Step 7 Remove Pie from the oven and allow to cool for about 30 minutes in the tin.
Step 8 – add the jelly using a funnel through the hole in the lid and then allow Pie to fully cool before removing from the Pie Tin.
Hope that you enjoy these as much as me.
