Vickys Traditional British Pork Pie

How to Making Recipes Vickys Traditional British Pork Pie using 18 ingredients and 21 steps

Vickys Traditional British Pork Pie - 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. Traditional meaty snacks that once you've made them you'll be sure to bake them time and time again. Traditionally designed to be eaten on the back of a. - In case you have a passion for cooking and also you spend numerous time in your kitchen, then almost certainly you've got a considerable amount of recipes on hand. Some cooks have an orderly group system and a few do not. If you end up usually shuffling via mounds of recipes and never discovering what you are on the lookout for, then you want to do some organizing.

To celebrate I am sharing this traditional British Pork Pie recipe.

I truly hope you recreate it in your kitchen too.

You can have Vickys Traditional British Pork Pie using 18 ingredients and 21 steps. Here is how you achieve it.

Ingredients make Vickys Traditional British Pork Pie

1. It's Pastry.
2. It's 145 grams gluten-free / plain flour.
3. Prepare scant 1/2 tsp xanthan gum if using GF flour.
4. It's 2 grams salt.
5. Prepare 60 grams lard.
6. Prepare 40 ml water.
7. Prepare milk of choice to glaze.
8. You need Filling.
9. Prepare 125 grams minced pork belly.
10. Prepare 80 grams minced pork shoulder.
11. It's 15 grams minced bacon.
12. You need 2 grams salt.
13. Prepare 1 1/2 grams white pepper.
14. You need 12 grams rusk / gluten-free breadcrumbs.
15. Prepare Jelly.
16. Prepare 1 pigs trotter.
17. Prepare 5000 ml water.
18. Prepare 15 grams gelatine.

Vickys Traditional British Pork Pie instructions

1. Sieve the flour & salt together and rub in 30g of the lard.
2. Heat the rest of the lard with the water and bring to the boil. Mix into the flour. When cool enough, knead well with your hands.
3. Break a fifth of the dough off for the pie lid later, form both pieces into balls, wrap and refrigerate overnight.
4. Mix the pork, bacon, salt, pepper and water together and add the rusk as required if the mixture is too wet. Don't add any more than the 12g stated.
5. Form into a ball, cover and let sit in the fridge overnight for the bacon to cure the pork. This is what makes the baked pie meat look pink.
6. Take the pastry from the fridge a couple of hours before you need it to let it come to temperature.
7. Knead it until it's pliable then flour a surface and form it into a ball again.
8. Get an ordinary sized jam jar and push it down hard into the middle of the dough. This will force up the dough that will become the walls of the pie.
9. Turn the dough round and as you go, push and form it up the jar like as if you were making a clay pot on a rotating table.
10. Squeeze it and work it up to the top of the jar, rotating to keep it the same thickness all the way around.
11. Gently prise the dough away from the jar and slip it out.
12. Firmly add the filling inside and mould the pastry to it, making sure there's no air trapped inbetween the sides of the filling and dough.
13. Use some milk of choice - I use coconut milk - to wet around the rim, then roll out the dough for the lid and place it on top.
14. Pinch the lid and wall of the pie together really well so it won't burst open, then using your fingers at opposite sides, gently squeeze in to give the pie it's traditional crimped shape.
15. Chill a good 4 hours before baking.
16. Meanwhile, for the jelly, put the pigs trotter in a pan with the water, bring to the boil then simmer for 3 or 4 hours until the liquid has reduced to around 500mls. Don't let the pan boil dry, add extra water as required.
17. Remove the 500mls stock from the pan and stir in the gelatine. Do this so it'll be ready as your pie is coming out of the oven.
18. Preheat the oven to gas 4 / 180C / 350F, glaze the lid with the rest of the milk and bake on a lined tray for 75 to 90 minutes until nicely golden brown. The pie walls will bow out, this is how it should look so don't worry that it's collapsed.
19. Let the pie cool for 20 minutes, then poke a hole in the top and pour in the jelly mixture. Pour until the pie starts to overflow to completely fill it.
20. Let the pie cool completely then refrigerate overnight. Remove from the fridge an hour before eating.
21. These pies are meant to be eaten cold so don't reheat! Recipe makes one 450g traditional British Pork Pie.

Vickys Traditional British Pork Pie - Pork pies are one of those recipes. For any of our readers who are unfamiliar, the traditional British pork pie is a hearty, venerated and highly portable vittle served cold and protected from the elements with a robust pastry. The pastry in a traditional pork pie is unusual in that it is made with hot water, not cold. This needs no explanation, but in keeping with the tradition of pork pies, it is recommended that they be eaten as part of a picnic. In British food culture, savory meat pies rank highly as both pocket-sized snacks and Yorkshire variations are slightly smaller and molded, but still bear that traditional The one thing pork pie aficionados can agree on? Pork pies are one the oldest and most popular of all our cold savoury dishes. The recipe can be traced back to medieval times when cooked meats were often One of the most famous of all Pork Pie recipes comes from the Leicestershire village of Melton Mowbray. Thank you and good luck