Pork Pies
We thought it might be fun to make some pork pies, following and emending various recipes.
Filling
1.5 kilos of pork, 500 g coarsely ground and the balance cut into 3/8" cubes
1 tsp thyme
2 tsp sage
2 tsp ground pepper
2 tsp salt
Pastry
500 g AP flour
200 ml water
175 ml suet, melted and finely sieved-- being unable to find any leaf lard here abouts, although the butcher's assistant at the local supermarket suggested I look in the produce section
2 tsp salt
Jelly
2 pigs feet
1 medium onion
1 medium carrot
a dozen peppercorns
1 celery rib
salt
pepper
Roll out a pie-sized piece of pastry and manipulate it into a cup.
Put in a bit of filling and add a top and pinch it together.
This is not a delicate crust!
:~:
Brush the finished pies with an egg wash. and bake.
We thought it might be fun to make some pork pies, following and emending various recipes.
Filling
1.5 kilos of pork, 500 g coarsely ground and the balance cut into 3/8" cubes
1 tsp thyme
2 tsp sage
2 tsp ground pepper
2 tsp salt
Pastry
500 g AP flour
200 ml water
175 ml suet, melted and finely sieved-- being unable to find any leaf lard here abouts, although the butcher's assistant at the local supermarket suggested I look in the produce section
2 tsp salt
Jelly
2 pigs feet
1 medium onion
1 medium carrot
a dozen peppercorns
1 celery rib
salt
pepper
Roll out a pie-sized piece of pastry and manipulate it into a cup.
Put in a bit of filling and add a top and pinch it together.
This is not a delicate crust!
:~:
Brush the finished pies with an egg wash. and bake.
When they are cool, you can add jelly.
We did on one, but decided it is not necessary.
Delicious.
With some cider and cheddar cheese, it makes a fine meal.
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