PORK PIES.How To Make The Ultimate Pork Pie.TheScottReaProject.

pork fat

🥗Healthier: lean turkey

💰Cheaper: chicken skin

Lean turkey reduces fat content while maintaining moisture.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative for gelatin.

Start by making a hot water pastry using 100 g of butter and 100 g of lard.

Melt the butter and lard with 200 ml of water in a pan.

In a bowl, mix 500 g of plain flour and 2 eggs.

Make a well in the flour and add the melted fat and water mixture.

Mix with a wooden spoon until a dough forms, then knead quickly until smooth.

Chill the dough in the refrigerator for at least 1 hour.

Dice half of the pork shoulder and mince the other half along with the belly pork.

Dice 250 g of bacon and add it to the minced meat.

Mix the diced bacon, minced belly, and minced shoulder together in a bowl.

Add 1 tsp of salt, 1 tsp of white pepper, 1 tsp of black pepper, 2 tsp of thyme, 2 tsp of sage, a pinch of mace, and 1 tsp of cayenne pepper to the meat mixture and mix well.

Chill the meat mixture while preparing the pastry.

Roll out 3/4 of the chilled pastry to line a greased 20 cm cake tin.

Fill the pastry-lined tin with the meat mixture, pressing down to pack it tightly.

Roll out the remaining pastry for the lid, about 1 cm thick.

Wet the edges of the pastry with water and place the lid on top, crimping the edges to seal.

Cut a small hole in the center of the lid to allow steam to escape.

Preheat the oven to gas mark 4 (approximately 350°F or 175°C).

Bake the pie in the preheated oven for about 1 hour until golden brown.

Remove from the oven and allow to cool slightly before filling with chicken stock and gelatin mixture.

Chill in the refrigerator for several hours to set the jelly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens