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Recipe for cooking a lovely golden brown pork pie.

Ingredients:

hot water paste 1 kg

onion 1 pc

pork shoulder meat 700 gm

chopped sage 2 tbs

pork sausage meat 300 gm

eggs 3 pc

milk 100 ml

Wensleydale cheese 100 gm

light chicken stock 1 lt

powdered gelatine.

Cooking Directions for Pork Pie:

Preheat the oven to 190ºC.

Finely chop the onion.

Cut the pork shoulder into 1/2 - 1cm dice or roughly mince.

Lightly grease mould(s).

Heat chicken stock to a simmer and sprinkle in the gelatine while stirring until thoroughly dissolved, set aside.

Cook the finely chopped onion in a little oil without colour.

Add the pork and sage, cook quickly for 5minutes.

Allow to cool and add the sausage meat, combine thoroughly with a wooden spoon.

Add the beaten eggs and milk and combine.

Line mould(s) with the hot water paste* (keeping 1/4 of it for the tops).

Spoon in the mixture to 3/4’s from the top.

Sprinkle with the Wensleydale cheese (or combine this with the pie mixture).

Moisten edges of pastry case with water, place a pastry lid on top and crimp sides to seal.

Brush pastry lid with some beaten egg.

Put mould(s) on a baking tray and bake for 40 minutes until golden brown.

Allow to go cold in the moulds.

Cut a small hole in the tops of the pastry.

Insert a piping tube into the each hole and pour in the stock until it starts to overflow.

Place in the refrigerator until set.

This page is from our Homemade Pork Pies category.

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