Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pork pie. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Pork Pie is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Pork Pie is something that I’ve loved my entire life.
Pork Pie is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles. A French Canadian meat pie usually served Christmas Eve, this pie has a lightly spiced and herbed pork filling with a pastry crust. Transfer pork mixture to pie shell.
To begin with this particular recipe, we have to first prepare a few components. You can have pork pie using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pork Pie:
- Prepare 800 grams pork shoulder finely diced
- Make ready 209 grams smoked bacon lardons
- Take 600 grams pork belly finely diced
- Prepare Heaped tsp of salt and pepper
- Take Heaped tsp of paprika (optional)
- Take 1 heaped tbsp of mixed herbs
- Prepare The Pastry
- Make ready 200 grams lard
- Prepare 200 ml cold water
- Get 575 grams plain flour
- Prepare 1 beaten egg for washing the pastry
- Get For the jelly
- Make ready 6 gelatine leaves soaked in cold water for 5 mins
- Prepare 300 ml chicken stock (a couple of cubes)
Pork Pie Recipe - Tourtiere Recipe. I come from a large Greek And French family, so basically that means food, food and more food. My family is known for planning a big feast whether it be a Sunday dinner, simple family get-together or a holiday. Line a pie plate with the larger crust and spoon in the pork/potato mixture.
Steps to make Pork Pie:
- Set your oven to 190 degrees. Dice the meat and then place in a large bowl, add the mixed herbs, plenty of salt and pepper and the paprika (optional). Leave to marinate preferably over night!
- In a pan set it on a high heat add the water and the lard, bring to the boil. In a large bowl add the flour, then pour into flour the lard and water. Bring it together with a spatula so it forms a dough! Kneed it then cut off a third, this is for the lid. Butter a 20 cm spring formed tin. Put the large portion of the dough in the tin. With your knuckles push out the pliable dough, up around the sides! Next add the meat pushing it down well.
- Roll out the last bit of dough roughly into a round, place it on top of the pie, crimping the edges as you go! Make sure you leave a whole in the top, this is for the gelatine. Wash the pie with egg. Place in the oven at 190 degrees for 30 mins.
- Next lower the oven and cook for another 1 hour 50 minutes. Keep an eye on the dough if it’s looking a bit dark cover it with tin foil leave it to cook. Lift out and let cook.
- With the soaked gelatine leaves, add to hot stock storing well! Once the pie and stock have cooled, use a funnel to pour in the hole bit bye but. Place in the fridge!! Then tuck in once the gelatine has set!! Delicious 😋
My family is known for planning a big feast whether it be a Sunday dinner, simple family get-together or a holiday. Line a pie plate with the larger crust and spoon in the pork/potato mixture. Add the top crust and flute the edges. Brush the top with milk and prick with a fork. The Melton Mowbray pork pie used uncured pork and was hand raised (without a mould).
So that is going to wrap it up for this special food pork pie recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
