Up to 4 people
Try making this traditional meat pie with hot water crust pastry.
1 beaten egg
75 ml boiling water
35g cubed lard
300g minced / diced pork
½ tsp. all spice
1 tsp. dried sage
1 tsp. salt
beaten egg to glaze
gelatine leaf / powdered gelatine (follow manufactures instructions)
1 x 11cm pork pie tin
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Hot Water Crust Pastry
1. Sieve the mix and salt together and stir in the beaten egg.
2. Add the measured boiling water to a saucepan and add the cubed lard. Melt the lard in the water and bring to the boil.
3. Carefully mix the lard & water mix into the mix, bringing it together to form a soft dough.
4. Cover the dough and set aside for 10 minutes.
5. Grease the inside of your pork pie tin and place on a parchment lined oven tray.
6. Cut a quarter of the dough, wrap in cling film and set aside. Roll out the remaining dough to a circle larger than your tin.
7. Carefully line the inside of your pork pie tin with your pastry avoiding any holes and ensuring a thicker bottom piece and overlap at the top.
Pork Pie Filling
1. Pre-heat oven to 220°C/ 200°C fan / Gas Mark 7
2. Mix the meat with the herbs and spices. Add the filling to the tin and press firmly into the mould.
3. Roll out the remaining pastry for the lid. Brush the edges of the pie lightly with the beaten egg before adding the lid, neatening the edges and decorate if desired.
4. Grease the inside of your pork pie tin and place on a parchment lined oven tray.
3. Carefully line the inside of your pork pie tin with your pastry avoiding any holes and ensuring a thicker bottom piece and overlapping at the top, saving a third of the dough for your lid and any decoration.
4. Mix the meat filling with the herbs & spices, add the filling to the tin, press firmly into the mould.
5. Roll out the remaining pastry for the lid, egg wash the pastry overlap, add to the top and neaten the edges, decorate if desired.
6. Make a small hole in the top of the pie and egg wash.
7. Wrap the brown paper around the pie tin as a protection.
8. Place the tin on a tray and bake for 10 minutes. Reduce the temperature down to 170ºC/ 150ºC fan Gas 4 and bake for a further hour.
9. Carefully remove the pie from the tin, egg wash the pie all over and return to the oven for a few minutes until all over golden.
10. Remove from the oven and fill the pie through the hole with 100g of stock in which the gelatine has been dissolved.
11. Mix up 100ml of stock with leaf or powdered gelatine (following the manufacturers instructions) fill the pie through the hole.
12. Allow to cool and refrigerate.