Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pork pies. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Pork Pies is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Pork Pies is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have pork pies using 12 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Pork Pies:
- Take for the hot water pastry
- Make ready 450 g x plain flour
- Take 200 ml x water
- Make ready 160 g x lard
- Make ready for the filling
- Prepare 400 g x pork shoulder
- Make ready 55 g x pork belly
- Get 55 g x ham or bacon
- Prepare herbs (opt) parsley sage and rosemary
- Take 1 x egg for brushing
- Get salt and peper
- Make ready 1 L x chicken stock reduced to 200ml
Instructions to make Pork Pies:
- Dice all the meat, I used a braised ham hock so that I shredded with my hands, then chop herbs if using and combine all in a large bowl.
- Add a generous amount of seasoning and with your hands mix thoroughly, if you are not sure about the seasoning levels, cook a small amount of the mixture and let it cool before tasting.
- Combine the lard and water in a pan and bring to a simmer, make a well in the centre of the flour and pour in the melted water and fat mixture. Then stir to a dough with a spoon.
- Work the mixture with your hands into a smooth dough and cover with cling film to prevent it drying out, grease 5 Dario moulds with butter or lard and divide the dough into 5 even pieces (I originally planned to make 4 but there was enough pastry and filling for 5)
- Cut 1/4 of each piece of dough and reserve for the pie lid, form the rest into a ball and roll out to around 1/2 cm. Then work into the greased Dario mould and with your fingers raise the pastry so that it protrudes the lip of the mould by about 1/2 cm
- Divide the meat filling evenly between the 5 moulds, roll out the pie lid to 1/2cm, brush the rim of the pastry with water to help the pastry lid stick.
- Sit the pie lid onto the pie and gently press the 2 pastries together and press them to a thickness of 1/2 cm. There should be too much pastry now so with a knife or kitchen scissors give a trim but leave a lip of 1/2 cm. Now crimp forefinger of one and and tomb and forefinger of the other work your way around the rim, this aids presentation but also make sure the pastry with stay in place
- Make a hole for steam to escape while baking, I insert a small knife and twist through 90 degrees. Then brush with egg wash thoroughly, I do them all once and then repeat.
- Bake at 180c for 90 minutes, use a knife to create another smaller hole and if needed re-open the hole you made prior to baking. This helps to fill in the jelly. I made this heavily reduced chicken stock but you can buy a good quality one and reduce it to about 1/5 this should make it jellify'd. take your time to pour in the stock
- These pies eat best either cold from the fridge or room temperature, in the second image I'm demonstrating how much I like pickle with mine, these images are taken from my youtube channel, feel free to see me there.https://www.youtube.com/watch?v=tALwiPOvBEk
So that’s going to wrap it up for this exceptional food pork pies recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
