Every year for Christmas Mum likes to have a Pork Pie in for cutting at. Last year I bought the last pork pie in the shop after I left it a little late (read, Christmas Eve) and ended up with a 9″ monster! (Although, I think secretly Mum was a little pleased!) This year, having seen it on The Great British Bake Off and various blogs and magazines I announced that I was going to make the Pork Pie this year!
I went to the same butcher that produces divine Pork Pies for the meat and they were so helpful and encouraging. I got the meat minced by the butcher, which took almost all of the hard work out of it. You can, of course, buy the necessary pork from the supermarket but unless you have the ability to mince the pork belly and shoulder yourself I really must recommend you find a local butcher and explain to them what you’re doing. I’ve never been let down by my butcher, even though it can be daunting, be brave, tell them what you’re up to and they should be able to help you out.
665g pork belly, half diced to 5mm, half minced
165g smoked lardons or bacon, chopped to 5mm chunks
1kg pork shoulder, minced
1/2tsp ground mace
1 tbsp sage leaves, chopped
1 tsp thyme leaves
575g plain flour
600g hot chicken stock
12 leaves of gelatine
1 beaten egg for glazing
– Heat the oven to gas mark 4/180C and grease a 23cm springform cake tin with a little lard.
– In a large bowl mix the meats and herbs with your hands until well mixed.
– Season very well with salt and pepper.
– Fry off a teaspoon of the mixture in a frying pan and test it to see if you think it’s tasty.
– In a saucepan heat the water and lard until the lard is melted.
– Add it to the flour in a large mixing bowl and mix, first with a spoon then knead with your hands, until it comes together into a smooth dough. Make sure all the lumps of flour are gone.
– Take 2/3 of the dough and use your hands to press it into the greased tin to cover the bottom and totally up the sides and a little bit over the edge.
– Press the meat into the pie to make sure it doesn’t have any air bubbles in in.
– Roll out the remaining 1/3 of the dough to approximately 23cm round.
– Cut a hole in the centre of the dough so you can pour in the jelly later.
– Brush beaten egg round the top of the pie.
-Place the lid of the dough over the top of the pie and press gently.
– Trim off any excess pasty and then crimp the edges with your fingers.
– Brush the top of the pie with the remaining egg wash.
– Bake in the middle of the oven for 1 hour 40 minutes.
– Leave in the tin to cool completely.
– Soak the gelatine in cold water for 5 minutes then squeeze out and add to the hot stock.
– Mix until all the gelatine has dissolved then leave to cool to room temperature.
– Use a funnel or a piping bag and insert it into the hole in the centre of the pie.
– Pour in the gelatine mixture a little bit at a time until the pie is full and can’t take anymore.
– Pop it in the fridge and chill overnight until the gelatine is set.
– Release from the tin and serve Yorkshire style with chips and mushy peas!