Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pork pies. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Pork Pies is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Pork Pies is something which I’ve loved my entire life. They are fine and they look wonderful.
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.
To begin with this recipe, we have to 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:
- Make ready for the hot water pastry
- Take 450 g x plain flour
- Prepare 200 ml x water
- Make ready 160 g x lard
- Get for the filling
- Prepare 400 g x pork shoulder
- Make ready 55 g x pork belly
- Get 55 g x ham or bacon
- Make ready herbs (opt) parsley sage and rosemary
- Prepare 1 x egg for brushing
- Get salt and peper
- Prepare 1 L x chicken stock reduced to 200ml
Make your own pork pies for a perfect picnic bite, buffet treat or lunchbox snack. Choose from our traditional raised shortcrust pies, individual mini pies and more. Making a traditional hand-raised pork pie is easier than you may imagine. These easy to follow instructions and tasty recipe will show you how. 🎦 Pork pie.
Steps 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
Pork, pork jelly, hot water crust pastry. Gala pie, Growler, Melton Mowbray Pork Pie, Growler, Katie's Growler. A traditional pork pie as I was taught to make it. For a more authentic pie, instead of using minced pork, use finely chopped pork chops and a few rashers of finely chopped bacon. Pork Pie tracks the escapades of a trio of accidental outlaws as they travel the length of the New Zealand in a yellow mini, protesting conformity and chasing lost love, with a posse of cops and a.
So that is going to wrap it up with this exceptional food pork pies recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
