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Pork Pies

Steps Making Recipes Pork Pies using 12 ingredients and 10 steps

Pork Pies - Get Pork Pie delivered to your door. Try Drive Up, Pick Up, or Same Day Delivery. 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. Top individual servings with catsup or mustard before serving. - In case you have a passion for cooking and you spend plenty of time in your kitchen, then most certainly you've gotten a substantial quantity of recipes available. Some cooks have an orderly group system and some do not. If you end up usually shuffling via mounds of recipes and not discovering what you're on the lookout for, then it's essential do some organizing.

Pork Pies

Mostly because my younger self only bought very cheap food.

And cheap pork pies are beyond gross.

You can have Pork Pies using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients make Pork Pies

  1. It's for the hot water pastry.
  2. It's 450 g x plain flour.
  3. You need 200 ml x water.
  4. It's 160 g x lard.
  5. Prepare for the filling.
  6. Prepare 400 g x pork shoulder.
  7. It's 55 g x pork belly.
  8. You need 55 g x ham or bacon.
  9. Prepare herbs (opt) parsley sage and rosemary.
  10. You need 1 x egg for brushing.
  11. You need salt and peper.
  12. Prepare 1 L x chicken stock reduced to 200ml.

Pork Pies step by step

  1. 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..
  2. 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..
  3. 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..
  4. 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).
  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.
  6. 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..
  7. 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.
  8. 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..
  9. 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.
  10. 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 Pies - Topped with flaky puff pastry, this golden brown pie is stuffed with a filling of seasoned ground beef and pork, diced vegetables, and shredded Cheddar cheese. For the filling: Mix together the bacon, pork shoulder, Worcestershire, mustard, fish sauce, salt, nutmeg and some pepper in a bowl. Transfer pork mixture to pie shell. Fold edges of top crust under edges of bottom crust, tucking dough until flush with edge of pie plate. Crimp edges with the tines of a fork. 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. Thank you and good luck