Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, pork pies. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
A pork pie is a traditional English meat pie, served either at room temperature or cold. It consists of a filling of roughly chopped pork and pork fat. Ever wondered how pork pies are made?
Pork Pies is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Pork Pies is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pork pies using 19 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Pork Pies:
- Prepare Pork filling———-
- Get 2-1/2 pound ground pork or minced pork
- Get 1 teaspoon ground sage
- Prepare 1/2 teaspoon allspice
- Prepare 1 teaspoon chopped thyme
- Get 1 teaspoon salt
- Prepare 1/2 teaspoon ground black pepper
- Take Hot water crust————-
- Make ready 6 ounces lard or shortening
- Prepare 16 ounces all purpose flour more if needed
- Make ready 16 ounces water
- Make ready 1/2 teaspoon salt
- Get 1/2 teaspoon granulated garlic powder
- Make ready Egg wash———
- Get 2 large eggs beaten
- Get 1/8 teaspoon salt
- Take Gelatin———-
- Make ready As needed your favorite broth
- Get As needed per instructions on package unflavored gelatin
Herby pork housed in hot water crust pastry, they're a brilliant addition to a picnic or party table. We have pork pie recipes from Paul Hollywood, Hairy Bikers and more. Pork Pie is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles.
Instructions to make Pork Pies:
- I minced my pork so mince it up taking out any parts that are unwanted like silver skin membrane.
- Form into balls
- Add spices
- Cover the pork balls and refrigerate
- Preheat oven 350 degrees Fahrenheit
- Beat the eggs and salt together to make the egg wash. Set aside.
- Get the water hot add the lard, salt, and garlic. Don't boil the water just get it hot enough to melt the lard. Cut the lard small pieces so it will melt easier.
- When the lard melts, add flour and stir till it starts forming of a paste. The paste will be fairly easy to work with as long as it is hot so speed is needed here.
- Press the warm hot water crust paste into a greased muffin or pie mould.Try to press it into and even thickness.
- In each paste-lined moulding, add one of the balls of the meat filling, remove some of the meat mixture if it's too much. Then quickly roll out a small ball of paste into a circle to top the pie.
- Pinch it onto the lining paste to form a good seal. Make a hole in the center of top.
- When this is done add the egg wash to the top of pie tops.
- Put into oven for 45-50 minutes.
- Let them cool.
- While they cool boil the gelatin with the broth as instructed on package.
- When the Pies are cooled pour the gelatin mixture into the holes till full.
- Serve room temperature or chilled.
- Take them on a picnic or anywhere.
- I hope you enjoy!
Pork pie is a classic British meat pie which is sold in varying sizes. While usually eaten cold, as a snack or part of a meal, it is an essential picnic item and a typically British savoury snack often enjoyed with. Making a traditional hand-raised pork pie is easier than you may imagine. Waitrose Melton Mowbray If only all supermarket pork pies were like the Waitrose Melton. Over the years, Pork Pie™ has become the place where a drummer can hot rod an existing kit with edges and refinishing, or design the kit of their dreams.
So that is going to wrap this up for this special food pork pies recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
