Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pork pies. One of my favorites. This time, I am going to 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’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Pork Pies is something that I have loved my whole life.
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 get started with this particular recipe, we have to prepare a few ingredients. You can cook pork pies using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Pork Pies:
- Take for the hot water pastry
- Get 450 g x plain flour
- Take 200 ml x water
- Get 160 g x lard
- Make ready for the filling
- Get 400 g x pork shoulder
- Take 55 g x pork belly
- Take 55 g x ham or bacon
- Take herbs (opt) parsley sage and rosemary
- Make ready 1 x egg for brushing
- Get salt and peper
- Take 1 L x chicken stock reduced to 200ml
Pork pie's are a British classic. Herby pork housed in hot water crust pastry, they're a brilliant addition to a picnic or party table. We have pork pie recipes from Paul Hollywood, Hairy Bikers and more. Hubs has a hidden talent for Pork Pie making, though the How to make a 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
It's a British favourite and the king of pies, but how many people can say. 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 is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles.
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