British Raised Pie Mold Food
RAISED PORK PIE
Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success
Provided by Valerie Barrett
Categories Lunch
Time 3h5m
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
- To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
- Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
- Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
- Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
- Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.Watch our pork pie video for techniques and tips.
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- Start by making the filling so the flavours have time to develop. Put all the filling ingredients into a large bowl. Add a little salt and pepper, then mix everything together with your hands until thoroughly combined. Take a teaspoon of the mixture, shape it into a small ‘burger’ and fry it for a minute or so on each side until cooked through, then taste and add more seasoning to the filling mixture, if necessary. Cover and chill while you make the pastry.
- Heat the oven to 200°C/180°C fan/400°F/Gas 6. Combine both flours and a pinch of salt in a mixing bowl. Add the butter and rub in lightly using your fingertips. Pour the water into a small pan and add the salt and lard. Heat gently until the lard has melted, then bring to the boil. Pour the hot mixture onto the flour and quickly mix everything together with a wooden spoon to make a dough. As soon as the dough is cool enough to handle, tip it out onto a floured worktop and knead it just until smooth and even.
- This pastry becomes crumbly as it cools, so you need to work quickly now. Cut off a third of the pastry and wrap it tightly in clingfilm. Roll out the remaining pastry to an oval or disc large enough to line your tin. Carefully lift the pastry into the tin and press it onto the base and side, smoothing out any wrinkles. Leave the excess pastry hanging over the rim. Check there are no cracks or holes in the pastry case – if there are, press the pastry together or patch with small scraps of pastry.
- Roll out the remaining pastry to an oval or disc, slightly larger than the top of your tin, to form the lid. Cover with clingfilm and leave on the worktop for now.
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