RAISED PORK PIE RECIPE | BBC GOOD FOOD
Provided by: Valerie Barrett
Total time: 3 hours 5 minutes
Prep time: 45 minutes
Cook time: 2 hours 20 minutes
|800g pork shoulder, minced or finely chopped|
|400g pork belly, half minced and half chopped|
|250g smoked bacon, cubed|
|½ tsp ground mace|
|2 large pinches ground nutmeg|
|1 tbsp fresh chopped sage|
|1 tsp fresh chopped thyme|
|½ tsp salt|
|1 tsp ground white pepper|
|575g plain flour|
|1 egg, beaten|
|6 gelatine leaves|
|300ml chicken stock|
- Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
- To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
- Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
- Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
- Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
- Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight. Watch our pork pie video for techniques and tips.
PROPER PORK PIES RECIPE | PIE RECIPES | TESCO REAL FOOD
Provided by: Tesco Real Food
Categories: Lunch,Side dish
Total time: 2 hours 0 minutes
Prep time: 50 minutes
Cook time: 50 minutes
Yield: 8 (makes 4 pies)
|3 tbsp milk|
|40g (1 1/2oz) lard, diced|
|40g (1 1/2oz) butter, diced|
|340g (11 1/2oz) plain flour, plus extra for rolling out|
|1/2 tsp salt|
|500g (1lb) pork shoulder, cut into small (1cm) cubes or roughly blitzed in a food processor|
|120g (4oz) pork sausage meat (2 plump sausages)|
|180g (6oz) smoked bacon lardons or chopped streaky bacon|
|¼ tsp ground mace or nutmeg|
|1/2 tbsp finely chopped fresh sage|
|½ tsp ground white pepper|
|1 egg, lightly beaten|
|150ml chicken stock|
|3 leaves gelatine|
- To make the pastry, put 110ml water in a small saucepan, add the milk, diced lard and butter and heat through gently until the fat melts. Turn up the heat and bring the mixture to the boil.
- Sift the flour and salt into a large mixing bowl. Have a table knife ready and carefully pour in the just-boiled liquid. Immediately stir with the table knife to form a rough dough. Knead lightly until the dough is smooth and silky, being careful not to overwork. Wrap in clingfilm and set aside to rest at room temperature for 20 minutes.
- Combine the pork shoulder, sausage meat, bacon, mace or nutmeg, sage, white pepper in a mixing bowl with a large pinch of salt, making sure the ingredients are evenly mixed. Take one-third of the dough and wrap it in clingfilm.
- To make four small pies, have ready 4 x 340g jars (about 8.5cm/3.5in diameter). Wrap the (outside) bases of the jars in clingfilm. Divide the remaining two-thirds of the pastry into four even pieces. Keeping any unused pastry covered with clingfilm or a tea towel to stop it drying out, mould one pastry piece evenly around the base of the jar, bringing it about 8-9cm/3.5in up the sides.
- Make sure the base isn’t too thick and that the pastry is even, without any holes (mould/press these out or patch with a little extra pastry, as necessary). Repeat with the other three jars and turn upside down. Refrigerate for 1 hour, until chilled and hard. Divide the reserved third of pastry into four. Roll each piece out to form a circle, about 8cm/3.5in in diameter, cover with clingfilm and set aside at room temperature while the jars chill.
- Preheat the oven to 180°C, 160°C fan, gas 4.
- To remove the pastry cases, turn the jars right-side up and carefully pour boiling water from the kettle into the jars themselves. The pastry case can then be gently pulled downwards to remove it from the jar in one piece. Sit the cases on a baking sheet.
- Divide the pork mixture between the four pie cases, pressing it in firmly with the back of a teaspoon while supporting the sides. Lay the circles on top and pinch the edges together firmly, crimping right the way around between finger and thumb to make a raised crimped crown. Repeat to seal all 4 pies. Brush the tops of the pies with beaten egg and use a small knife or skewer to make a small hole in the top of each.
- Bake for 50 minutes, until the pastry turns a rich golden brown. Check halfway through and cover the tops loosely with foil if they appear to be over-browning. Set aside to cool for 5 minutes.
- While the pies cook, heat the chicken stock in a small pan until almost boiling, then remove from the heat. Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes, until softened. Squeeze out the excess water and add to the hot stock, stirring to dissolve. Cool to room temperature, stirring occasionally.
- Using a very small funnel or a plain piping nozzle, pour the stock into the hot pies via the central holes, adding it slowly to give it time to soak in and run into the gaps between the meat and the pastry at the sides and on the tops. Leave to cool completely, then chill the pies for at least 4 hours or overnight to set the jelly.
Calories 420 calories, FatContent 20 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 35.9 grams carbohydrate, SugarContent 1 grams sugar, FiberContent 1.9 grams fibre, ProteinContent 25.6 grams protein
BRITISH MEAT PIES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Provided by: Food Network Kitchen
Total time: 45 minutes
Prep time: 15 minutes
Cook time: 30 minutes
- Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3-inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.