This is a fantastic Pork Pie Recipe which I have practised over and over to ensure this is a Pork Pie tastes delicious and will impress everyone at your party.
Pork Pie Recipe
Serves: 2 large Pork Pies or 12 mini pork pies
Prep Time: 1 hour
Cooking Time: 50 mins
Total Time: 1hr and 50 mins
Ingredients for Pork Pie Recipe
For the filling:
1 onion, peeled and finely chopped
380g pork loin, finely chopped
100g unsmoked back bacon, finely chopped
3 tbsp of freshly chopped parsley
1/4 tsp cayenne pepper
Sea salt and freshly ground black pepper (about 1/4 tsp of each according to taste)
1/2 tsp white pepper
And for the jelly:
1 large or 2 small sheets of leaf gelatine
300ml chicken stock
For the hot water crust pastry:
265g plain flour, plus extra for dusting
55g strong white bread flour
55g unsalted butter, cubed
1 tsp salt
135ml boiling water
1 egg, lightly beaten for glazing
Heat your oven to 180 degrees Celsius and have either 2x 10cm pork pie moulds or a 12 hole muffin tray ready.
Start by making the filling: Put the chopped onion, pork, bacon and parsley into a bowl with salt and pepper and mix well.
Tip! Check the seasoning of the mix by frying a tiny nugget of the mixture in a frying pan until cooked through. Leave to cool, then taste and adjust your mixture accordingly. Cover and set aside while you make the pastry.
To make the hot water crust: Put both flours into a bowl. Add the butter and rub in with your fingertips. Heat the lard in a pan until melted. Dissolve the salt in the boiling water, then add to the melted lard. Pour this liquid into the flour. Mix with a spoon then, as soon as it is cool enough, tip the dough onto a lightly floured surface and work together into a ball. Be careful that the dough is not too hot when you start to work it. Once the dough ball is formed, leave it to cool slightly.
If it’s still lumpy, work it a minute or two longer. Divide the dough in two, making one piece slightly bigger than the other if you going to make 12 mini pork pies. If you are going to make 2x 10cm Pork Pies then divide the dough into 2 and then take about a quarter off each half for the lids.
Now you need to work as quickly as you can: To make the mini Pork Pies: roll out the larger piece of dough to about 3mm thickness; it should be glossy and still warm enough to touch. Using an 11-12cm cutter, cut out 12 rounds to line the muffin moulds. Put them into the moulds, shaping to fit the sides. The pastry should come slightly above the rim of each mould. Roll out the other piece of dough and use a 6-7cm cutter to cut out 12 lids. Lift away the trimmings and re-roll the pastry if you need to cut more, but only once. As it cools, it stiffens and becomes more brittle.
To make the 2x 10cm Pork Pies: roll out the larger pieces of dough so that they will cover the base and sides of the pork pie moulds. Roll the pastry over your rolling pin and gently place the dough over your moulds and gently push down and around the sides. Using another piece of dough push the dough to the bottom and sides, try not to tear the pastry. The pastry should come slightly above the rim of each mould. Next roll out the lids from the quarter pieces and place to one side.
Put a heaped tablespoonful of the filling into each pastry case or split the filling between the 2x 10cm pies and press down firmly. Use a chopstick or something similar to make a good-sized hole, about 5mm in diameter, in the middle of each pie lid or for the lids of the 10cm pies use a knife to cut a hole about 1.5cm.
Brush the pastry case rims with beaten egg and place the lids on top. Crimp the edges together well to seal. Brush the pastry lids with beaten eggs. Bake the pies for 50 minutes until golden brown.
While the pies are in the oven, soften the gelatine in cold water to cover for 5 minutes or so. In a jug, dissolve the chicken stock cube in the boiling water. Drain the gelatine and squeeze to remove the excess liquid, then add to the stock and stir in completely dissolved.
When the pies come out of the oven, enlarge the holes in the top if necessary, then carefully pour in a little of the gelatine mixture. Leave the pies to cool and settle overnight before serving. Or once cold, chill for a couple of hours.
Serve cold garnished with picked watercress and salad.