Pork pies this week! This is another recipe from a Waitrose magazine and it was decided by everyone in my family that it was delicious! The most traditional pork pie is the Melton Mowbray and this recipe is a version of it.
The pie has hot water crust pastry and seasoned pork shoulder and belly inside, to make an amazing tasting pie of about 10 centimetres high and 7 across in diameter at the base. They are called hand-raised pies because to make the base you wrap the pastry around an upturned pint glass or jam jar, and allow it to rest in the fridge until it can hold its own shape (about 5mins).
Hand Raised Pork Pies - From "Waitrose Magazine, Issue 74, May Edition"
Making Time - 1hr 15mins as well as cooling and chilling time
Cooking Time - 45mins
Ingredients -
- 4 Pork Shoulder Steaks (about 700g), cut into 1cm dice
- 500g Pork Belly, skin removed and cut into 1cm dice
- 1 1/2tbsp Fine salt
- Vegetable Oil, for greasing
- 1 Egg
Hot Water Crust Pastry
- 800g Plain Flour, plus extra for dusting
- 1 1/2tsp Fine Salt
- 320g Lard
Jelly
- 200g Smoked Bacon Lardons
- 500ml Fresh Chicken Stock
- 4 Bay Leaves
- 3 Sheets Fine-Leaf Gelatine
1. Preheat the oven to 200 Degrees Centigrade/Gas Mark 6. Mix the diced pork shoulder and belly in a large bowl and season with the salt and plenty of black pepper. Divide into 6 rough balls (about 170 -180g) and space out on a baking tray; set aside.
2. For the pastry. mix the flour and salt into a large mixing bowl. Put the lard in a small pan with 240ml water and gradually bring to a boil. Quickly pour this over the flour, mixing it with a wooden spoon in the bowl until mostly incorporated. Knead the dough in the bowl for a few minutes, until smooth (take care as it will be warm).; Transfer to a clean work surface, divide into 6 pieces (about 230g each) and cover with cling film.
3. Dust the work surface with flour. Take one ball of dough; tear off 1/3 (about 70g) for the lid and re-cover with clingfilm. Press and flatten out the remaining dough on the work surface into an even round. Grease the base and sides of a jam jar or pint glass (7.5cm in diameter) and cover with clingfilm. Shape the dough around the base, pressing evenly at the sides rotating as you go, until it's about 8cm tall.
4. Chill for 3 - 5mins; the pastry needs to firm up a little but not dry out. Carefully remove the jar or glass and cling film, easing the pastry off the sides first (don't worry if it flops a little). Compact one of the balls of pork and put in the case; turn in your hands so the pastry sets around the sides - pinch it up a little, if needed, so it's higher than the filling.
5. Roll the pastry reserved for the lid to a rough circle, slightly larger than the top of the pi. Lay over the top of the base and pinch firmly to seal to the sides; crimp with your fingertips, if liked. Cup the pie with both hands and press the sides up to help retain the shape. Transfer to a parchment-lined baking sheet and cut a 1cm hole in the top of the pie. Repeat with the remaining dough and pork to make 6 pies.
6. Glaze the pies all over with the beaten egg; bake for 25mins, or until starting to turn golden. Remove, brush with more egg and bake with the tray rotated, for the final 15mins, or until deep golden. Transfer to a wire rack to cool completely.
7. For the jelly, cook the lardons in a small pan set over a medium-heat until crisp (about 4 -6mins). Add stock and bay; and boil rapidly until reduced to about 300ml; strain into a jug (top up with water if needed). Meanwhile, soak the gelatine in cold water for 5mins, until softened. Squeeze out the excess water, then stir into the hot stack. Cool completely, then chill for 10mins (reheat and chill again if it sets).
8. Place the pies on a wire rack over a baking tray. Carefully pour the chilled stock into the pie holes, letting it settle each time before adding more. Fill each pie as much as you can and don't worry if they leak a little. Chill for at least another hour, until the jelly has set. Serve at room temperature with English mustard or piccalilli, if liked. The pies will keep in he fridge for up to three days (or can be frozen for up to 3 months).
Please Enjoy!!!
3. Dust the work surface with flour. Take one ball of dough; tear off 1/3 (about 70g) for the lid and re-cover with clingfilm. Press and flatten out the remaining dough on the work surface into an even round. Grease the base and sides of a jam jar or pint glass (7.5cm in diameter) and cover with clingfilm. Shape the dough around the base, pressing evenly at the sides rotating as you go, until it's about 8cm tall.
4. Chill for 3 - 5mins; the pastry needs to firm up a little but not dry out. Carefully remove the jar or glass and cling film, easing the pastry off the sides first (don't worry if it flops a little). Compact one of the balls of pork and put in the case; turn in your hands so the pastry sets around the sides - pinch it up a little, if needed, so it's higher than the filling.
5. Roll the pastry reserved for the lid to a rough circle, slightly larger than the top of the pi. Lay over the top of the base and pinch firmly to seal to the sides; crimp with your fingertips, if liked. Cup the pie with both hands and press the sides up to help retain the shape. Transfer to a parchment-lined baking sheet and cut a 1cm hole in the top of the pie. Repeat with the remaining dough and pork to make 6 pies.
6. Glaze the pies all over with the beaten egg; bake for 25mins, or until starting to turn golden. Remove, brush with more egg and bake with the tray rotated, for the final 15mins, or until deep golden. Transfer to a wire rack to cool completely.
7. For the jelly, cook the lardons in a small pan set over a medium-heat until crisp (about 4 -6mins). Add stock and bay; and boil rapidly until reduced to about 300ml; strain into a jug (top up with water if needed). Meanwhile, soak the gelatine in cold water for 5mins, until softened. Squeeze out the excess water, then stir into the hot stack. Cool completely, then chill for 10mins (reheat and chill again if it sets).
8. Place the pies on a wire rack over a baking tray. Carefully pour the chilled stock into the pie holes, letting it settle each time before adding more. Fill each pie as much as you can and don't worry if they leak a little. Chill for at least another hour, until the jelly has set. Serve at room temperature with English mustard or piccalilli, if liked. The pies will keep in he fridge for up to three days (or can be frozen for up to 3 months).
Please Enjoy!!!
