Pork Pie

20210814 204754s 

 Ingredients

  • 500g shoulder pork
  • 500g belly pork
  • 250g of bacon
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp ground black pepper
  • a pinch of mace
  • 1 tsp cayenne pepper
  • 2 tsp thyme
  • 2 tsp sage
  • 300ml of a good chicken stock
  • 6g gelatine
  • a mix of Hot Water Pastry

 

 Method  

  1. cube half the shoulder pork and all the bacon into 5mm cubes
  2. mince the other half of shoulder pork with the belly pork
  3. cube the bacon
  4. place in a bowl and mix together
  5. add the salt, white pepper, ground black pepper, mace, cayenne pepper, thyme and sage
  6. mix well again
  7. place in the refrigerator preferably overnight
  8. grese and line pie tins prefereably with clamps
  9. roll out the pastry to about 4mm  thin and lline the pastry tins.
  10. place a handful of the meat mixture in each pastry case pushing down lightly
  11. cut lids and brush the pastry cases  with water
  12. place the lids in the cases and seal using fingers
  13. trim off any excess
  14. bake in an oven at 160C for 30 minutes
  15. lower the temperature to 150C
  16. take the pies out of the tins but you can leave the bases on the pies
  17. brush with eggwash and bake for a further 60 minutes
  18. brush again with eggwash and bake for a further 30 minutes
  19. remove the pies from the bases to a wire rack
  20. leave for 45 - 60 minutes
  21. place the stock in a pan and warm, add the gelatine and stir to dissolve
  22. when the pies are cooler take a funnel and pour the stock mix into each pie until full
  23. allow to cool for 24 hours in a cool place

 Note the pork mix is sufficient for 6 x 10cm spring fold moulds so freeze half the pork mix for next week.