This is the beautiful Pork Pie I made.
It was very ruff around the edges but it tasted wonderful.
I used a Lakeland Pork Pie tin to cook it, and a number of different recipes combined. The tin itself comes with a recipe inside, and I used this as a quality reference, as it was developed to fit the tin.
Using traditional hot-water pastry, bacon, cured pork and quails eggs to finish it off.
Instead of using traditional supermarket bacon, I went to a very good local butcher and told him what I wanted to make, he was then able to recommend cuts and his own personally cured pork.
I highly recommend you do the same if you want to create a traditional (pink inside) pork pie.
I made mine with a friend, hence the ‘T’ and ‘P’ to mark our own work – immature but fun.
Below is the uncooked pie.
For the Pie Filling
- Thick Cut bacon
- Cured Pork (available from good butchers)
- Fresh finely chopped herbs (sage, thyme and rosemary work very well, but anything you are growing is good)
- 4 Hard boiled quail eggs (or two small eggs)
- Lots of salt and pepper
- Pork or Chicken Stock (homemade or good quality shop bought)
For the Hot-Water Pastry
- Plain flour
- Hot Water
- 1 egg
- Salt and Pepper
- Put all the meat in a food processor and blitz until more combined but not throughly chopped.
- Add finely chopped herbs and seasoning, and lightly blitz again.
- Boil eggs and allow to cool before peeling.
- Mix the pastry and after it has cooled a little (it must stay warm to be workable! This is very important!!!) and is more malleable and less floppy line the tin with 2/3 of it, reserving a 1/3 to make the lid.
- Fill the pastry lined tin with 1/4 of meat in the bottom.
- Add the eggs spaced equally across the bottom of the tin. Then stuff the remaining pork mix over and around the eggs so they are covered with a flat top of meat.
- Add the lid of pastry and pinch it shut against the tin lining pastry.
- Poke a hole in the lid to allow the stock to be poured in after cooking.
- Cook pie.
- Mix stock and gelatine and pour through the hole. Refrigerate.
- Remove from tin, slice (hopefully to show the lovely egg inside) and enjoy!
For a more detailed idea of method have a look at Pease Pudding.