
Homemade Sharing Pork Pie
Check out the video using the link below for a more detailed description on how to cook this lovely meal.
Servings
8
Prep Time
30
Cook Time
120
Author:
Steve Shore
Ingredients
- 500g Minced Belly Pork
- 500g Minced Shoulder of Pork
- 250g Streaky Bacon - Cubed
- 100g Chopped Prunes
- Salt, Pepper & Mace for seasoning
- 110g Lard
- 280g Water
- 500g Plain Flour
- 1 tsp Salt
- 1 Pigs Trotter
- 1 Onion (Cut in Half)
- 2 Celery Sticks (Cut of Half)
- 1 Carrot (Cut in Half)
- 1 Garlic Clove
Filling
Hot Water Pastry
Jelly
Directions
Hot Water Pastry
- Bring the water a lard to the boil
- Once melted add to the plain flour and salt.
- Combine with a spoon until you are able to work with your hands.
- Work with your hands until a smooth dough is formed – approx. a minute.
- Remove ¼ of the paste for the lid.
- Roll out both pieces to 5mm thick.
- Then line an 8” ring or tin with the pastry.
Filling
- Combine all the filling ingredients and load into the pie pastry.
- Ensure you fill the pastry case evenly.
- Egg wash the rim of the pastry lid and place onto of the pie.
- Crimp the edges together, either with a fork or your finger.
- Pierce a small hole in the middle of lid to allow the steam to come out.
To Cook
- Preheat the oven at 180 degrees.
- Place pie in the oven for 30mins.
- Remove and egg wash the top.
- Then turn the oven down to 160 for approx. 1 hour.
- Leave to cool over night or at least 10 hours and pour in the jelly.
Pork Jelly
- While the pie is cooking you can make the jelly.
- Brown off the ingredient on a medium heat on the hob.
- Cover with water and simmer for 2 hours.
- Once cooked, put through a sieve to strain.
- Leave to cool until room temperature before it sets.
To Finish the Pie
- Pour the jelly into the cooled pie and leave to set for approx. 3-4hours.
Recipe Video
Posted on June 24, 2020
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