Hand Raised Pork pie

hd4000    Desember 20, 2019    Comment   

Hand Raised Pork pie.

You can have Hand Raised Pork pie using 20 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Hand Raised Pork pie

1. It's of The Filling:.
2. It's 600 grams of Shoulder of Pork cut in 5 cm dice.
3. It's 250 grams of Diced pork Belly 5 cm.
4. You need 250 grams of Bacon (l use smoked streaky), cut in 5cm dice.
5. You need 1/2 tsp of dried sage.
6. Prepare 1/2 tsp of dried thyme.
7. Prepare 1/2 tsp of Mace.
8. You need 1 tsp of ground white pepper.
9. Prepare 2 pinch of Ground nutmeg.
10. You need 1 tsp of salt.
11. You need of For the Pastry:.
12. It's 200 grams of Lard.
13. It's 220 grams of water.
14. Prepare 575 grams of Strong flour.
15. Prepare 1 pinch of Salt.
16. You need 1 each of eggs.
17. You need of For the Stock:.
18. It's 1 of Pork, Cicken or Vegetable stock cube.
19. You need 200 ml of boiling water.
20. You need 5 leaves of gelatine to set the stock.

Hand Raised Pork pie instructions

1. Mix all the filling ingredients together with a half a teaspoon of corse black pepper and set to one side.
2. Make the pastry by boiling the lard and water together when the lard has melted fold into the flour & salt and mix with a wooden spoon to make the pastry.
3. Allow the pastry to cool a little so you can handle it but it must be warm. Cut a quarter of the pastry and set aside for the lid. with The remainder line a 20cm (8 inch) cake tin with a loose bottom using your hands to raise it up the side of the tin and level the bottom as evenly as you can.
4. Fill the pastry with the pork filling. Brush the top of the edges with beaten egg and seal the lid in place.
5. Brush the top with egg. Make a hole in the top of the lid ro allow the steam out. Place on a baking sheet/tray and place in the oven at 180C for 30 minutes then reduce to 150C and bake for a further 90 minutes.
6. After 90 minutes remove from the tin, brush all over with egg and return to the oven for a further 30 minutes until the pastry is a nice pale gold.
7. When cooking has finished allow to cool. when cold add the stock with the gelatine through the hole in the top (a small funnel is very useful) and refrigerate overnight. Eat and enjoy the following day!.