Somerset Pork Pie
to make the pastry
500g plain flour
salt and black pepper
75 grams unsalted butter, cubed
75 grams lard, chopped
2 egg yolks, beaten
to make the Pork Pie filling
400g pork loin, chopped
100g streaky bacon, chopped
Parsley, finely chopped
Salt and black pepper
2 eggs, beaten
1 chicken stock cube
150ml boiling water
2 leaves gelatine
Preheat the oven to 200C. Grease a muffin tin.
To make the pastry, sift the flours into a bowl and rub in the butter
until the mixture resembles breadcrumbs. Bring the water and
salt to a boil then add the lard and stir until the lard has
melted. Pour the lard and water over the flour mixture and stir
to form a dough. Quickly work the dough into a smooth ball. Roll the pastry out to a thickness
of about 3mm. Cut out six 15cm circles and use each circle to
line a hole in the muffin tin. Cut six 10cm circles for the lids and set them aside.
To make the filling, put the onion, pork, bacon and parsley into a bowl, season with salt and freshly ground black pepper and mix until well combined. Spoon the mixture into each lined pie case.
Brush the edge of each pie case with a little beaten egg, place the lids on top and crimp the edges together to seal completely. Make a small hole in centre of each pie and bake in the oven for 45 minutes.
When the pies are cooked, set them aside to cool for 15 minutes.
To make the jelly, dissolve the stock cube in the boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock.
Pour the gelatine mixture into the hole in the top of each pie until the hollow cavity within the pie is filled. Allow the pies to set in the fridge overnight.
Serve with mustard or pickle.
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Somerset recipes taken from an early 20th century handwritten family
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