I saw the sun today, albeit for a second. So it must be time to shake out a picnic blanket, dust off your wine and get pork pie making!
For years I yearned to make a pork pie, but due to the amount of processes involved was always put off. However, now that I have popped my pork pie cherry, I can announce that the work is easy and the rewards are divine. So go on, have a go…
To make the pastry, boil 40ml water and add the butter to melt, and then add the flour to a bowl. Crack an egg in, and then cover the egg with a little flour before you pour in the boiling water and butter. Stir (with a spoon as this is hot!) to form the dough, then cover with cling film and set aside for 30 minutes.
Roll out two-thirds of the dough onto a floured surface and put into a greased tin. Fill your pie with the seasoned chopped pork, bacon and herbs, then use the final third of your dough for a lid. Make a hole in the lid, then brush the lid with the egg yolk before putting into a pre-heated oven at 180°c for 1 hour until golden brown. Remove from the oven and cool overnight.
Boil the chicken stock with the gelatine and then pour into the hole in the lid of the pie. Cool overnight and serve.
Preparation time 5 minutes
Cook time 25 minutes
180g Plain flour (seasoned)
200g Pork shoulder (chopped)
2 Rashers of streaky bacon
2 Sage leaves
½ Teaspoon chopped thyme
½ Teaspoon chopped parsley
Salt and pepper
100ml Chicken stock
1 Sachet of gelatine
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