Classic Pork Pies
This pie filing is super easy, but be sure to buy good quality pork mince with a good fat ratio, if it’s too lean the pie will turn out dry.
- Serves: 12-14 |
- Difficulty: a little effort
- Prep Time : 40 mins |
- Cook Time : 60 mins
2 large egg yolks
1 C (250 ml) boiling water
220 g butter (or pork lard)
+/- 1 tsp salt
200 g smoked streaky bacon minced
1½ Tbsp (7.5 ml) fresh sage, chopped
1 tsp parsley (5 ml), chopped
½ tsp (2.5 ml) sage
2 tsp (10 ml) fresh thyme
1 tsp (5 ml) fresh ground nutmeg
1 tsp (5 ml) ground cloves
1-2 Tbsp (15-30 ml) ice cold water
salt and black pepper
butter for muffin pan
2 eggs for egg wash
4/5 C (200 ml) clear chicken stock
4 tsp (20 ml) sherry
Sift the flour into a large mixing bowl.
Heat the water, add the butter and heat slowly to bring to the boil. Remove from the heat.
Slowly mix the water into flour, mixing gently until combined. Add the egg and knead till well combined.
Add a little more water if needed.
Wrap in clingfilm and keep in a warm place to rest until needed.
Combine all of the ingredients together and season. Ensure that the mixture is kept cold through out the mixing process. Cover and refrigerate until ready to use.
Preheat the oven 180 °C.
Split the dough into ¾ and ¼ .
Split the bigger piece of dough into 12 equal sizes. To ensure that you do this evenly,weigh the piece of dough first, divide the full weight by 12 and then roll individual balls to the measured weight.
Roll the pastry out to about 2mm, with a diameter of about 12-14cm, depending on the depth
Split the smaller piece of dough into 12 pieces, use the same method as above to ensure equal pieces..
Roll out pastry lids to cover your pies – lids should be about a 7-8cm diameter; cut out a 1 cm hole in the centre.
Grease or butter a muffin tray. Use the alrger pieces of pastry to line the muffin cups, allowing edges to hang over.
Spoon the filling into the pastry. Top with the smaller pastry disk lid.
Pinch the edges to seal.
Brush with the beaten egg.
Bake in the oven for around 40 minutes or until the pastry is golden brown.
While the pies are baking, get the aspic ready. Soften the gelatine in cold water.
Heat the clear stock and add the sherry. Increase the heat to bring the pan to the boil to cook out the sherry and adjust the seasoning. Remove from the heat and allow to cool slightly before adding the softened gelatine.
Once the pies have been removed from the oven allow to cool. Pour a little aspic into each pie..
Leave in the fridge overnight and serve the next day with pickled onions and a kale and spinach salad.