My latest batch of pork pies.
Still using spring form tins but hand raising the pastry up the moulds.
I release (Fold) the pastry away from the sides before filling loosely with the filling,
Notes to self:
Next time I need to make more pastry. ( Made do with a lattice on the smaller pie and it worked well.
I added a little bread flour to the plain flour.
Used onion and carrot instead of celery
On the larger pie I experimented with spreading whole grain mustard
Jelly. (Makes enough for multiple pie batches)
pig bones (enough to 2/3 fill pan)
1 bouquet garni (celery, bay leaf, thyme and parsley)
12 black peppercorns
Add the trotters, bones and herbs
Fill pan with water,
Boil, then simmer for 3 hours.
Strain. ( I use a cotton kitchen towel)
Reduce to 2 litre of jelly.
Enough for 2 large pies
1,7kg pork shoulder after rind removed rough minced (or fine hand chopped)
250 good black pudding (Optional)
4 anchovy fillets
1 tsp chopped fresh sage
1 tsp dried sage
1 teaspoon ground allspice
1 teaspoon fine grated nutmeg
1 level teaspoon salt
2 tsp ground black pepper,
Hot water crust Pastry
1000g plain flour
450ml boiling water
3 tsp salt
Cooked for 20 minutes at 220 then 120 minutes at 180
I covered with parchment and foil at 30 minutes to go.
Many recipes state leave to cool before filling with jelly.
I like to put some jelly in whilst warm to get the penetration.
I then put on a plate in the fridge to cool and top up as required with jelly.
|The rough minced pork shoulder.|
If you get you butcher to do it ask him to only run it through the mincer once on a course grin