Pork Pies Recipe
Pork Pies Recipe
Creating an authentic pork pie is a rewarding experience that celebrates the art of British baking. This traditional savory pastry, often enjoyed at picnics, holidays, and pub lunches, combines spiced, minced pork and a rich, hot water crust pastry. It’s a favorite in the UK, particularly in the Midlands, where the famous Melton Mowbray pork pie originates.
Here’s a comprehensive guide on making pork pies, including tips for working with hot water crust pastry, seasoning the filling, and achieving the signature look and texture of this British classic.
1. Introduction to Pork Pies
Pork pies are a staple in British cuisine, notable for their dense, flavorful filling and thick pastry crust. Originating in the 18th century in Melton Mowbray, these pies were initially popular among hunters who needed a portable, nutritious food. They’re traditionally served cold, showcasing the contrast between the savory meat filling and the slightly salty, firm pastry.
2. Ingredients for Authentic Pork Pies
To make an authentic pork pie, you’ll need the following ingredients:
For the Filling:
- 500g pork shoulder, finely chopped
- 100g fatty bacon, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground white pepper
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- Fresh thyme (optional, for extra flavor)
For the Hot Water Crust Pastry:
- 400g all-purpose flour
- 100g lard
- 100ml water
- 1/2 tsp salt
For the Jelly (optional but traditional):
- 1 pork stock cube
- 200ml boiling water
- 2 gelatin leaves or 1 tbsp powdered gelatin
3. Preparing the Pork Pie Filling
- Choosing the Pork: Pork shoulder provides the right balance of meat and fat, giving the filling a tender and juicy texture. Finely chop the pork and bacon into small pieces, as grinding the meat can result in a less authentic texture.
- Seasoning: In a large bowl, combine the chopped pork and bacon with salt, black pepper, white pepper, nutmeg, and allspice. Mixing spices thoroughly helps distribute flavor throughout the filling. Adjust the seasoning according to taste, remembering that pork pies are typically well-seasoned.
- Adding Herbs (Optional): Fresh thyme or sage can add depth to the flavor, though they’re not always included in traditional recipes. Use them sparingly to avoid overpowering the meat.
4. Making Hot Water Crust Pastry
Hot water crust pastry is essential for pork pies, as it’s sturdy enough to hold the filling without collapsing. Here’s how to prepare it:
- Combine Flour and Salt: In a large mixing bowl, sift the flour and add salt. Create a well in the center.
- Heat Water and Lard: In a saucepan, heat the water and lard together until the lard melts and the mixture begins to boil. Hot water and fat might splatter, so use caution.
- Mix to Form a Dough: Pour the hot water and lard mixture into the flour well, stirring with a wooden spoon to bring the dough together. Once it’s cool enough to handle, knead the dough lightly to ensure it’s smooth and pliable.
- Chill the Dough: Wrap the dough in plastic wrap and allow it to rest in the refrigerator for about 30 minutes. Chilling the dough makes it easier to roll out and mold into the pie form.
5. Assembling the Pork Pies
To create individual pies or a large pie, follow these steps:
- Roll Out the Pastry: Divide the chilled dough into portions if making individual pies. Roll each portion into a circle, keeping the pastry about 1/4 inch thick. Reserve some dough for the pie lids.
- Molding the Pastry: Press the rolled dough into a greased pie mold or tin, making sure there are no cracks. Leave a small overhang of dough to help seal the pie later.
- Fill with Pork Mixture: Spoon the seasoned pork filling into the pastry shell, pressing down to compact it slightly. Fill up to the top, leaving a small space for the lid.
- Add the Lid: Roll out the remaining dough for the lids. Place each lid on top of the filling, pressing the edges to seal. Using your fingers or a fork, crimp the edges of the pastry and trim off any excess.
- Make a Steam Hole: Make a little hole in the middle of each lid with a skewer.. This allows steam to escape during baking and will be useful later when adding the jelly.
6. Baking the Pork Pies
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Bake: Place the pies on a baking tray and bake for 50-60 minutes or until the pastry is golden brown. The filling should reach an internal temperature of 70°C (160°F) to ensure the pork is fully cooked.
- Cool the Pies: Once baked, remove the pies from the oven and let them cool in the molds. Pork pies are traditionally eaten cold, so cooling allows the flavors to meld.
7. Making the Jelly Filling (Optional)
Traditional pork pies include a savory jelly, poured into the pie through the steam hole. This adds moisture to the filling and helps preserve the pie.
- Dissolve Gelatin: In a bowl, dissolve gelatin in 200ml of boiling water with a pork stock cube. Stir until fully dissolved.
- Pour into Pies: Using a funnel, pour the liquid gelatin into each pie through the steam hole until it’s full. Let the pies cool in the fridge to allow the jelly to set.
8. Tips for Success
- Patience with the Pastry: Hot water crust pastry can be challenging to work with. If it cracks or dries out, a little warm water can help smooth it out.
- Don’t Skip Seasoning: Pork pies are known for their robust flavor. Taste the filling before assembling to ensure it’s well-seasoned.
- Allow Cooling Time: Pork pies taste best when allowed to cool completely, as this helps set the filling and enhances the flavors.
9. Serving and Storage
Pork pies are traditionally served cold, often with a side of pickles, chutney, or mustard. Here’s how to store and enjoy them:
- Refrigerate: Store pork pies in the fridge for up to 5 days. They make excellent picnic fare or snacks.
- Freeze: Pork pies can also be frozen for up to 2 months. Before serving, thaw them in the fridge.
Final Thoughts
Making authentic pork pies is a delicious journey into traditional British cuisine. The combination of spiced pork filling and sturdy hot water crust creates a flavor-packed treat perfect for any occasion. Follow this recipe and the steps outlined, and soon you’ll be able to enjoy a homemade version of this British classic!
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