Northern Style Pork Pies @Pie Recipes

pork fat

🥗Healthier: olive oil

💰Cheaper: beef fat

Olive oil offers a healthier fat option, while beef fat can be a cost-effective substitute.

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is a plant-based alternative, while cornstarch can thicken without adding calories.

Mix salt with flour in a bowl.

Melt lard into hot water in a pan over high heat until fully melted.

Stir the molten lard and hot water into the flour and salt mixture.

Knead the mixture briefly until combined and smooth.

Wrap the dough in plastic film and chill in the fridge until cool, or place in the freezer for a short time to cool.

Prepare the pork filling by mixing minced pork with the seasoning mix evenly.

Divide the filling into 12 equal portions, about 50-60 grams each, and refrigerate until ready to use.

Butter the inside of pudding tins to prevent sticking, then dust with flour.

Roll out the pastry to about 3 millimetres thick and cut out 12 discs for the lids using a cutter or glass.

Make a hole in the center of each lid to allow steam to escape and for jelly to be added later.

Roll out pastry for the bases, cutting into squares to fit the tins, ensuring no creases or holes.

Press the pastry into the tins, trimming excess but leaving a rim for the lid.

Place a portion of filling into each pastry case and moisten the rim with cold water.

Seal the lids onto the pastry cases, pressing down to ensure they are secure.

Glaze the tops with beaten egg and sprinkle with thyme for decoration.

Preheat the oven to 180 degrees Celsius.

Bake the pies for 20 minutes, then remove from the tins to allow the sides and bottoms to cook properly.

Return the pies to the oven and bake for an additional 30 minutes, turning them halfway through if desired.

Prepare the jelly by dissolving a chicken stock cube in 400 millilitres of boiling water.

Dissolve 6 grams of gelatine in 50 millilitres of hot tap water, then combine with the hot stock and simmer to ensure everything is dissolved.

Allow the pies to cool for 15 minutes before adding the jelly.

Use a syringe or funnel to fill the pies with the jelly through the hole in the lid.

Let the pies sit for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens