Pork pie
Pork pie is a classic British dish made with hot water pastry that is traditionally eaten cold. This makes it perfect for picnics or even as a quick snack snatched from the fridge while you're on the go.
- 2 hrs 20 mins cooking
- Serves 10
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Ingredients
Pork pie
- 375 gram (12 ounces) minced (ground) pork
- 315 gram (10 ounces) lean boneless pork,chopped coarsely
- 4 rindless bacon slices (260g), chopped finely
- 1 tablespoon each finely chopped fresh flat-leaf parsley and sage
- 1/2 teaspoon each ground nutmeg, allspice and black pepper
- 1 drained anchovy fillet, chopped finely
- 1 egg, beaten lightly
- 3/4 cup (180ml) water
- 90 gram (3 ounces) butter, chopped coarsely
- 2 2/3 cup (400g) plain (all-purpose) flour
- 1 cup (250ml) chicken stock
- 1 cup (250ml) water
- 5 teaspoon powdered gelatine
Method
Pork pie
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1For hot water pastry, bring water and butter to the boil in small saucepan then add to processor with the flour; process until ingredients come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
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2For the jelly, bring chicken stock and the water to the boil in small saucepan. Remove from heat; stir in gelatine until dissolved.
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3Preheat oven to 220°C/425°F. Grease 20cm (8 inch) round spring form tin.
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4Combine pork, bacon, herbs, spices and anchovy in large bowl.
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5Roll two-thirds of the pastry on floured surface until large enough to line base and side of tin. Ease pastry into tin, press into side; trim edge, make sure there are no cracks in the pastry. Place tin on oven tray. Fill with pork mixture then pour over ¹/³ cup jelly; brush edge of pastry with egg. Roll remaining pastry to cover filling; pinch edge to seal. Cut 2.5cm (1 inch) circle from top of pie, discard circle; brush pastry top with egg.
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6Bake pie 30 minutes. Reduce heat to 200°C/400°F. Bake a further 1¼ hours. Cool.
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7Using a funnel, pour remaining slightly warmed jelly slowly into hole in pie. Cover, refrigerate overnight. Cut pie into wedges to serve.
Notes
Use as much of the jelly mixture as the pie will hold keep topping it up slowly to allow time for the jelly to settle through the meat mixture.
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