James Martin Pork Pie Food

MINI PORK PIES

Steps:

• Mix the filling ingredients and season. Grease 12 holes of a muffin tin and line each with a strip of baking parchment, to make pies easier to remove from tins.
• To make pastry, bring the lard and 250ml water to the boil in a small pan. Sieve the flour into a food processor and add 2 tsp salt. While processor is on, pour in lard and water mix, then blend until you have a smooth dough. Turn out into a bowl and remove two-thirds, covering the final third with a tea towel to keep warm.
• Roll larger piece out on a floured surface to about 2-3mm thick - work quickly as the dough is easier to work with when warm. Cut out 12 x 11cm circles using a pastry cutter. Line each hole of the tin with the circles, pushing them in with your fingers and leaving a slight overhang.
• Heat oven to 180C/160C fan/gas 4 and put in a baking tray. Divide filling between pastry cases, pushing down lightly. Roll out remaining pastry on a floured surface and stamp out 12 x 8cm circles. Brush edges of filled cases with egg, then put lids on top. Pinch together and crimp the edges with your fingers. Brush with beaten egg and set aside the rest for later.
• Bake in oven for 30 mins, then remove the tin and tray, and gently take the pies out of the holes. Brush the sides and top again with egg and place directly onto the baking tray. Turn oven to 200C/180C fan/gas 6 and cook for 25-30 mins until the sides are set and tops a deep golden colour. Remove and cool on a wire rack.

PORK PIE

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince.
• Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper.
• For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside.
• In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted.
• Bring the milk mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough.
• Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes.
• Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid.
• Spoon the meat mixture into the pastry-lined pork pie tin.
• Roll out the remaining quarter of pastry so that it's slightly larger than the tin all round.
• Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal.
• Cut a small hole in the top of the pastry and transfer into the oven for 45 minutes to one hour, or until the pastry is golden-brown and the meat is completely cooked through.
• Remove from the oven and allow to cool in the tin.
• To serve, turn the pie out of the tin and slice.

PORK PIE (RAISED)

Steps:

• Put first four ingredients into a saucepan, cover with water.
• Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup.
• Strain and cool.
• Mix pork with spices and herbs, salt and pepper.
• Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl.
• Knead 3-4 minutes.
• Roll out two thirds of the pastry, line an 8" spring form pan.
• Add the meat mixture and 4 Tbsp.
• of the meat stock to the pie case.
• Roll out remaining dough to form lid, seal edges well with water.
• Make a hole in center of pie.
• Glaze with beaten egg.
• Bake at 425 degrees for 30 minutes.
• Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours.
• Cool pie.
• Warm the remaining jellied stock, then pour into the center hole in the pie.
• Chill.
• Note: If you don't have bones for the stock, use 2 tsp.
• of Gelatine to 1/2 pint stock.