Pork pie batch #3

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)

2 trotters
pig bones (enough to 2/3 fill pan)
1 bouquet garni (celery, bay leaf, thyme and parsley)
12 black peppercorns
4 cloves

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.


Filling
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
350g lard
450ml boiling water
3 tsp salt

Method.
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.

Trotters (Free from your 

butcher

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

Pork bones, also free from the butchers.

 

 

Whole grain mustard on top of a quarter of the meat.

250g of black pudding on one of the pies.

Lattice work on the black pudding pie.

The finished jelly

Below is the pork pie with black pudding and lattice top.

The black pudding makes for a moister pie and the lattice makes it lighter.