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English Pork Pies
By Pig on a Spit - Apr 24, 2008 |
 
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These are delicious English style pork pies wrapped in hot short crust pastry baked in the oven and then served cold.
This recipe will make 10 seperate pork pies.
Ingredients for the Pastry
230 mL water
1 teaspoon salt
140 g lard
450 g plain flour
Ingredients for the Filling
Pinch mixed herbs
Salt and pepper, to taste
680 g minced pork
1 medium onion, finely chopped
Ingredients for the Jelly
2 chicken stock cubes
2 teaspoons gelatine
400 mL water
or you can use 3 pig trotters.
Cooking Method:
Pastry: Melt lard in water, and bring to the boil.
Sift flour and salt. Pour water/lard mixture into flour, combine, then knead well until smooth.
Divide into 10 balls, leaving enough dough to make 10 lids. Cover with a cloth to keep moist.
Form pie cases by flattening balls of pastry to about 8 cm round, then spread over the bottom of an upturned jar or glass about 6 cm round, using flour to prevent sticking.
Place in refrigerator for about 1 hour to harden.
Roll out remaining pastry and cut lids to fit (cut 2 holes in lids to allow jelly to be poured in later).
Filling: Mix pork mince, salt and herbs, spoon into cooled cases and place lids on top using beaten egg to seal.
Place on foil on oven tray and bake for 10 minutes at 210 C. then reduce to 180 C. for 30 minutes or until golden brown.
Jelly: Dissolve gelatine and chicken stock in the water, or boil 3 pigs trotters in water. Pour into pies when they are cool.
Place pies in refrigerator to cool, and serve cold with HP sauce or chutney.
Serves 10 People.
This page is from our Homemade Pork Pies category.
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