Lesley Posted January 2, 2009 Share Posted January 2, 2009 We were very proud of our pork pie - centre-piece of the table for my Dad's birthday tea yesterday....... All home-grown pork and the jelly made from one of the trotters! Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted January 2, 2009 Share Posted January 2, 2009 It looks fabulous and my mouth is watering just looking at it = the home made things are always the greatest and home grown is just the very best. I am very Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 2, 2009 Share Posted January 2, 2009 (edited) Wow! That looks beautiful.....and I'm a vegetarian. Any chance of the recipe? Him Indoors loves a pork pie. No trotters or snouts please! Edited to say that I've just spotted that the jelly is made from a trotter! Just the one....what did you do with the other three? Edited January 2, 2009 by Guest Quote Link to comment Share on other sites More sharing options...
Nicola H Posted January 2, 2009 Share Posted January 2, 2009 I love pork pie..........That looks very tasty Lesley...... Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 2, 2009 Author Share Posted January 2, 2009 I suppose you'd use a savoury gelatine for the jelly if you didn't fancy making the jelly from a trotter (and the othet 3 are in the freezer.....with about another 10 ) Our first pork pie, just before we moved here was made with pork from the butcher - I told him exactly what i wanted and it was ready waiting for me, along with a couple of trotters. As long as you ask in advance, they can usually oblige. Pork Pie Makes one 10" pie or two smaller ones - or make mini ones. Oven 200C Filling 2lbs minced pork shoulder - not too fatty 2 thick pork chops 4 rounded teaspoons of salt - we use some celery salt Pinch of black pepper - to your taste, we don't like it peppery Half teaspoon freshly grated nutmeg Hot Water Crust 1lb plain white flour 1 teaspoon salt 5oz lard (ask the butcher if they have any) 7 fl.oz water Jelly 1 or 2 trotters stick of celery - optional small onion or shallot bay leaf salt Make the jelly Cover the trotters with water, add all ingredients except salt and simmer, partly covered, for a couple of hours until reduced by half. Test the jelly by placing a couple of teaspoonsful into a small dish, place in the fridge for 5 minutes. It should set to a jelly. Remove all the bones etc. Add salt to taste and set aside. Filling Cut the meat only from the pork chops, cut into 1cm - 2 cm cubes. Mix all the filling ingredients together and keep cool. As soon as the jelly is ready and the filling set aside, turn on the oven and make the pastry. Pastry Sift the flour and salt into a bowl. Heat water and lard until just boiling and add to the flour. Mix with a wooden spoon until it is cool enough to handle. Knead well until a smooth ball of hot pastry is acheived. Use three quarters of the paste and roll out to fit your tin - I used a 10" springform tin. Add the filling, making it slightly domed. Roll out the remaining paste to make the lid. Brush with beaten egg and water mixed together, cut leaves out of pastry s"Ooops, word censored!"s and add to the top. Brush leaves with egg wash. Make a cross in the middle and open up the four points - this is to help with adding the jelly later. I pop a greased, metal, piping tube in the hole but it should be OK without. Bake at 200C for 20 mins then reduce the temp. to 170C and cook until the pie is a deep golden brown. (I think it was about another 40mins) Leave to cool until it is warm to the touch - not hot. Using a funnel placed in the hole, gradually add the liquid jelly. Lift the pie crust with the end of the funnel very carefully and tip the pie (still in the tin) so that the jelly runs to the outer edges. Keep adding jelly slowly and tipping the pie. This can take some time - just keep coming back to it and adding more. When it appears to have reached saturation point then leave it to go cold. I filled the hole in the middle with a few fresh cranberries, but you could use parsley or just leave it. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 2, 2009 Share Posted January 2, 2009 Ta Duck....as they say in Sheffield. Will deffo have a go at this. It would be rude not to after you have gone to all the trouble of typing this up. :D Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted January 2, 2009 Share Posted January 2, 2009 That is beautiful Lesley - I am drooling just looking at it! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 2, 2009 Share Posted January 2, 2009 Me too - I love a bit of pork pie with branston Quote Link to comment Share on other sites More sharing options...
Geoid Posted January 3, 2009 Share Posted January 3, 2009 Hot water crust pasty is one of the easiest pastries to make. Quote Link to comment Share on other sites More sharing options...
Janty Posted January 3, 2009 Share Posted January 3, 2009 I use the pork pie recipe from the first edition of Home Farmer. Be careful though as they got the recipe for hot water crust pastry wrong. I use a Prue Leith recipe for the pastry. Quote Link to comment Share on other sites More sharing options...
missuscluck Posted January 5, 2009 Share Posted January 5, 2009 Lovley pie Lesley. We have made the HFW pie from his meat book a couple of times. I wouldnt want to do it to often. Its a bit long winded for me. It is yummy though. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted January 5, 2009 Share Posted January 5, 2009 Lovely looking Pie Lesley Quote Link to comment Share on other sites More sharing options...
