Recipe of Ultimate Old fashioned pork pies
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Make Homemade Old fashioned pork pies. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Old fashioned pork pies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Old fashioned pork pies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Old fashioned pork pies is Makes: 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Old fashioned pork pies estimated approx Prep: 50 cook time: 55 minutes..
To begin with this particular recipe, we have to first prepare a few components. You can have Old fashioned pork pies using 15 ingredients and 4 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Old fashioned pork pies:
- Hot water crust pastry
- 250 g plain flour
- 1/2 teaspoon fine sea salt
- 1 large egg
- 50 g unsalted butter
- 50 g lard
- 85 ml water
- 1 medium egg yolk, lightly beaten With 1 tablespoon water, to glaze
- Filling
- 400 g minced Pork (roughly equal quantities of belly and shoulders meat)
- 250 g sausagemeat
- 1 tablespoon chopped parsley
- 1 tablespoon chopped sage
- Finely grated zest of 1 lemon
- 5 juniper berries, ground with a pinch of salt pinch of allspice sea salt and black pepper
Steps to make Old fashioned pork pies
- To make the pastry, sift the flour and salt into a large bowl and make a well In the middle. Crack the egg into the well and sprinkle over some of the flour. Put the butter, lard and water into a small pan and heat gently until melted, then bring to the immediately pour around the edge of the flour and quickly stir together, using a butter knife, to combine. Knead the dough lightly until smooth; it will be quite soft at this stage. Wrap in cling film and chill for at least an hour until firm.
- Meanwhile, for the filling,mix all the ingredients together, seasoning well. Divide into 8 portions, about 80og each, and roll into balls. Cut off one- third of the pastry for the pie lids; re- wrap and chili. Roll out the remaining pastry on a lightly floured work surface to the thickness of a 1 coin. Using a saucer, about 11cm in diameter, as a temple, cut out 8 circles. Roll out the reserved pastry to the same thickness and cut out 7cm rounds for the lids, using a pastry cutter.
- To assemble each pie, place a stuffing ball in the middle of a pastry base and flatten it slightly to get a flat base and straighter sides. Put a pastry lid on top. Brush the pastry base border with egg glaze, then draw up it up around the filling to meet the lid. Curl the edge of the lid up to meet the top inside edge of the pie case and pinch together to seal. Repeat with other pies, then crimp the edges. Chill until firm.
- Preheat the oven to 190C./Gas 5. Place the pies on a baking sheet and make a hole in the centre of each lid with a skewers. Bake 15 minutes, then reduce the setting to 170C./Gas 3. Brush the pies evenly with egg glaze and bake for a further 10 minutes until cooked. To test, insert a skewer into the centre of a pie for a few Seconds; it should feel hot to the touch as you remove it. Transfer the pies to a wire rack to cool.
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