Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys traditional british pork pie. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Vickys Traditional British Pork Pie This is a very traditional version of the British Pork Pie. This traditional British Pork Pie recipe is a classic! It's made with 'Hot Water Crust Pastry', filled with chopped, seasoned pork and a strong stock which sets into a savoury jelly. The sour note of stilton and sharpness of chicory both serve to cut through the fattiness of the pie.
Vickys Traditional British Pork Pie is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Vickys Traditional British Pork Pie is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook vickys traditional british pork pie using 18 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to make Vickys Traditional British Pork Pie:
- Make ready Pastry
- Get 145 grams gluten-free / plain flour
- Take scant 1/2 tsp xanthan gum if using GF flour
- Take 2 grams salt
- Make ready 60 grams lard
- Make ready 40 ml water
- Get milk of choice to glaze
- Take Filling
- Take 125 grams minced pork belly
- Make ready 80 grams minced pork shoulder
- Make ready 15 grams minced bacon
- Prepare 2 grams salt
- Get 1 1/2 grams white pepper
- Take 12 grams rusk / gluten-free breadcrumbs
- Get Jelly
- Take 1 pigs trotter
- Prepare 5000 ml water
- Prepare 15 grams gelatine
Between the layer of meat and pastry is a set aspic jelly. A traditional pork pie as I was taught to make it. For a more authentic pie, instead of using minced pork, use finely chopped pork chops and a few rashers of finely chopped bacon (use a food processor). Pork Pie,Showing the whole process,in HD,Close up and in great detail,the most comprehensive video on YouTube on.
Steps to make Vickys Traditional British Pork Pie:
- Sieve the flour & salt together and rub in 30g of the lard
- Heat the rest of the lard with the water and bring to the boil. Mix into the flour. When cool enough, knead well with your hands
- Break a fifth of the dough off for the pie lid later, form both pieces into balls, wrap and refrigerate overnight
- Mix the pork, bacon, salt, pepper and water together and add the rusk as required if the mixture is too wet. Don't add any more than the 12g stated
- Form into a ball, cover and let sit in the fridge overnight for the bacon to cure the pork. This is what makes the baked pie meat look pink
- Take the pastry from the fridge a couple of hours before you need it to let it come to temperature
- Knead it until it's pliable then flour a surface and form it into a ball again
- Get an ordinary sized jam jar and push it down hard into the middle of the dough. This will force up the dough that will become the walls of the pie
- Turn the dough round and as you go, push and form it up the jar like as if you were making a clay pot on a rotating table
- Squeeze it and work it up to the top of the jar, rotating to keep it the same thickness all the way around
- Gently prise the dough away from the jar and slip it out
- Firmly add the filling inside and mould the pastry to it, making sure there's no air trapped inbetween the sides of the filling and dough
- Use some milk of choice - I use coconut milk - to wet around the rim, then roll out the dough for the lid and place it on top
- Pinch the lid and wall of the pie together really well so it won't burst open, then using your fingers at opposite sides, gently squeeze in to give the pie it's traditional crimped shape
- Chill a good 4 hours before baking
- Meanwhile, for the jelly, put the pigs trotter in a pan with the water, bring to the boil then simmer for 3 or 4 hours until the liquid has reduced to around 500mls. Don't let the pan boil dry, add extra water as required
- Remove the 500mls stock from the pan and stir in the gelatine. Do this so it'll be ready as your pie is coming out of the oven
- Preheat the oven to gas 4 / 180C / 350F, glaze the lid with the rest of the milk and bake on a lined tray for 75 to 90 minutes until nicely golden brown. The pie walls will bow out, this is how it should look so don't worry that it's collapsed
- Let the pie cool for 20 minutes, then poke a hole in the top and pour in the jelly mixture. Pour until the pie starts to overflow to completely fill it
- Let the pie cool completely then refrigerate overnight. Remove from the fridge an hour before eating
- These pies are meant to be eaten cold so don't reheat! Recipe makes one 450g traditional British Pork Pie
For a more authentic pie, instead of using minced pork, use finely chopped pork chops and a few rashers of finely chopped bacon (use a food processor). Pork Pie,Showing the whole process,in HD,Close up and in great detail,the most comprehensive video on YouTube on. How to make a Pork Pie. PORK PIES Our Porky Pies are handmade and full of meat! Choose from a variety of different flavors including our own Staffordshire style Pork Pie or a more traditional 'Melton Mowbray' style, with or without gelatin.
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