Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, hand raised pork pie. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Hand Raised Pork pie is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Hand Raised Pork pie is something which I’ve loved my entire life.
Making a traditional hand-raised pork pie is easier than you may imagine. These easy to follow instructions and tasty recipe will show you how. A traditional pork pie is made using hot water pastry which is then raised by hand using a mould or in my case a jam jar for support.
To begin with this recipe, we have to first prepare a few ingredients. You can cook hand raised pork pie using 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Hand Raised Pork pie:
- Take The Filling:
- Get 600 grams Shoulder of Pork cut in 5 cm dice
- Make ready 250 grams Diced pork Belly 5 cm
- Make ready 250 grams Bacon (l use smoked streaky), cut in 5cm dice
- Make ready 1/2 tsp dried sage
- Get 1/2 tsp dried thyme
- Get 1/2 tsp Mace
- Take 1 tsp ground white pepper
- Prepare 2 pinch Ground nutmeg
- Make ready 1 tsp salt
- Get For the Pastry:
- Take 200 grams Lard
- Prepare 220 grams water
- Make ready 575 grams Strong flour
- Get 1 pinch Salt
- Get 1 each eggs
- Prepare For the Stock:
- Make ready 1 Pork, Cicken or Vegetable stock cube
- Prepare 200 ml boiling water
- Get 5 leaves gelatine to set the stock
This easy-to-make pastry used for raised pies is crisp and crumbly. The trick is to shape it while the pastry is still warm and pliable as it loses its smooth texture and. The original Melton Mowbray pork pie is a thing of beauty, and this is our version. Place the pies on a wire rack over a baking tray.
Instructions to make Hand Raised Pork pie:
- Mix all the filling ingredients together with a half a teaspoon of corse black pepper and set to one side
- 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
- 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
- Fill the pastry with the pork filling. Brush the top of the edges with beaten egg and seal the lid in place
- 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
- 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
- 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!
Carefully pour the chilled stock into the pie holes, letting it settle each time before adding more. Our hand raised pork pie is a thing of beauty. This pie is so impressive and really worth the effort of making your own rather than buying one pre made. This hand raised pork pie is also a great meal to keep in the fridge and serve cold. Home » Pork Recipes » Traditional British Hand Raised Pork Pie.
So that’s going to wrap this up for this exceptional food hand raised pork pie recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
