Pork pie
Pork pie is a classic British dish made with hot water pastry that is traditionally eaten cold. This makes it perfect for picnics or even as a quick snack snatched from the fridge while you're on the go.
Ingredients
- 375 gram 12 ounces minced (ground) pork
- 315 gram 10 ounces lean boneless pork,chopped coarsely
- 4 rindless bacon slices 260g, chopped finely
- 1 tablespoon each finely chopped fresh flat-leaf parsley and sage
- 1/2 teaspoon each ground nutmeg allspice and black pepper
- 1 drained anchovy fillet chopped finely
- 1 egg beaten lightly
- 3/4 cup 180ml water
- 90 gram 3 ounces butter, chopped coarsely
- 2 2/3 cup 400g plain (all-purpose) flour
- 1 cup 250ml chicken stock
- 1 cup 250ml water
- 5 teaspoon powdered gelatine
Instructions
- For hot water pastry, bring water and butter to the boil in small saucepan then add to processor with the flour; process until ingredients come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
- 2 For the jelly, bring chicken stock and the water to the boil in small saucepan. Remove from heat; stir in gelatine until dissolved.
- 3 Preheat oven to 220°C/425°F. Grease 20cm (8 inch) round spring form tin.
- 4 Combine pork, bacon, herbs, spices and anchovy in large bowl.
- 5 Roll two-thirds of the pastry on floured surface until large enough to line base and side of tin. Ease pastry into tin, press into side; trim edge, make sure there are no cracks in the pastry. Place tin on oven tray. Fill with pork mixture then pour over ¹/³ cup jelly; brush edge of pastry with egg. Roll remaining pastry to cover filling; pinch edge to seal. Cut 2.5cm (1 inch) circle from top of pie, discard circle; brush pastry top with egg.
- 6 Bake pie 30 minutes. Reduce heat to 200°C/400°F. Bake a further 1¼ hours. Cool.
- 7 Using a funnel, pour remaining slightly warmed jelly slowly into hole in pie. Cover, refrigerate overnight. Cut pie into wedges to serve.
Notes
This recipe is sponsored by Mediterranean Supermarket