Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, pork & chilli jam pies. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pork & Chilli Jam Pies is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Pork & Chilli Jam Pies is something that I’ve loved my whole life.
Pork rinds start out as dried pork skin cut into squares and seasoned before being packaged for use in the microwave. Pork Belly Ribs and Bacon Guide. Hundreds of trusted recipes, plus photos, reviews and videos to help you cook pork right.
To begin with this recipe, we must prepare a few components. You can have pork & chilli jam pies using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pork & Chilli Jam Pies:
- Make ready For the hot crust pastry
- Make ready 400 g plain flour
- Prepare 80 g strong plain flour
- Get 80 g unsalted butter
- Make ready 100 g melted lard (or vegetable shortening)
- Prepare 1 teaspoon salt
- Prepare 200 ml boiling water
- Get 1 beaten egg (to glaze)
- Take For the filling
- Prepare 600 g pork loin (finely chopped)
- Prepare 130 g pancetta
- Take 1 large onion (finely chopped)
- Prepare 1 teaspoon dried parsley
- Get 1 teaspoon dried sage
- Take Black pepper & fine sea salt to season
- Prepare 3 tablespoons chilli jam
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Instructions to make Pork & Chilli Jam Pies:
- First, prepare the filling. Finely chop your pork loin and place in a bowl with the pancetta. Do the same with the onion; add the dried parsley, sage, salt and pepper. Mix it all around so that the pork & pancetta are well seasoned. Finally add the chilli jam and stir the lot together. Cover the bowl and pop into the fridge whilst you prepare your pastry.
- At this point it’s a good idea to pop the oven on so preheat your oven to 190c/375f/gas mark 5. Lightly grease a 12 holed muffin tin.
- To make the pastry, add both flours to a large bowl and rub in the butter. Add the salt to the boiling water so that it dissolves. Add the melted lard into the boiling water/salt and then pour this into the flour mixture. Initially, because it will be HOT, mix this with a spoon so that the pastry starts to form. Once cool enough take the dough out of the bowl and transfer to a lightly floured surface. Work the dough into a ball.
- Roll it out to a thickness of around 4mm and then cut into circles of around 10cms, enough to fit each “well” of the muffin tin. Press these into the muffin tins and then cut out another 12 circles of around 8cms for the lids of the pies.
- Add a good heaped teaspoon (or more) to each pastry case so that it nearly fills each one and then place the lid of each pie on top. Carefully seal the lid to the edge of each case and crimp it well so that it minimises the risk of any juices leaking whilst they bake. Poke a hole in the top of each pie to allow steam to escape and brush the top of each one with some beaten egg – this will give each pie a lovely golden finish.
- Pop them into the oven to bake for 50 minutes. Once they’ve finished get them out and carefully remove each one and transfer to a wire baking tray to cool. Once cooled you can either eat them as is or pop them into the fridge where they will be good for up to 3-4 days.
This meal in one is a different way to use pierogi. Ree Drummond fries up pork chops for her family on calf-working day. These thin-sliced pork chops are dredged in a mixture of flour, salt, black pepper, seasoned salt and cayenne pepper for a. Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. While providing a greater amount of vitamins and minerals, many cuts of pork are as lean or leaner than chicken.
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