Hand Raised Pork pie

Name: Hand Raised Pork pie
Total time: 7200 s
Yield: 12 servings
Cuisine: American
Ingredients: The Filling:; 600 grams Shoulder of Pork cut in 5 cm dice; 250 grams Diced pork Belly 5 cm; 250 grams Bacon (l use smoked streaky), cut in 5cm dice; 1/2 tsp dried sage; 1/2 tsp dried thyme; 1/2 tsp Mace; 1 tsp ground white pepper; 2 pinch Ground nutmeg; 1 tsp salt; For the Pastry:; 200 grams Lard; 220 grams water; 575 grams Strong flour; 1 pinch Salt; 1 each eggs; For the Stock:; 1 Pork, Cicken or Vegetable stock cube; 200 ml boiling water; 5 leaves gelatine to set the stock

Randyn @cook_2950213

Make sure the pastry has no holes in it as any liquid will leak out and will not hold the additional jelly

Randyn @cook_2950213

Make sure the pastry has no holes in it as any liquid will leak out and will not hold the additional jelly

Saved

Ingredients

120 mins

12 servings

The Filling:
600 gramsShoulder of Pork cut in 5 cm dice
250 gramsDiced pork Belly 5 cm
250 gramsBacon (l use smoked streaky), cut in 5cm dice
1/2 tspdried sage
1/2 tspdried thyme
1/2 tspMace
1 tspground white pepper
2 pinchGround nutmeg
1 tspsalt
For the Pastry:
200 gramsLard
220 gramswater
575 gramsStrong flour
1 pinchSalt
1 eacheggs
For the Stock:
1Pork, Cicken or Vegetable stock cube
200 mlboiling water
5 leavesgelatine to set the stock

Saved

Steps

120 mins

1

Mix all the filling ingredients together with a half a teaspoon of corse black pepper and set to one side
2

Make the pastry by boiling the lard and water together when the lard has melted fold into the flour & salt and mix with a wooden spoon to make the pastry
3

Allow the pastry to cool a little so you can handle it but it must be warm. Cut a quarter of the pastry and set aside for the lid. with The remainder line a 20cm (8 inch) cake tin with a loose bottom using your hands to raise it up the side of the tin and level the bottom as evenly as you can
4

Fill the pastry with the pork filling. Brush the top of the edges with beaten egg and seal the lid in place
5

Brush the top with egg. Make a hole in the top of the lid ro allow the steam out. Place on a baking sheet/tray and place in the oven at 180C for 30 minutes then reduce to 150C and bake for a further 90 minutes
6

After 90 minutes remove from the tin, brush all over with egg and return to the oven for a further 30 minutes until the pastry is a nice pale gold
7

When cooking has finished allow to cool. when cold add the stock with the gelatine through the hole in the top (a small funnel is very useful) and refrigerate overnight. Eat and enjoy the following day!