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Hand Raised Pork pie
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A picture of Hand Raised Pork pie.

Hand Raised Pork pie

Randyn
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

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

Read more

Hand Raised Pork pie

Randyn
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

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

Read more
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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
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Steps

120 mins
  1. 1

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

  2. 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. 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. 4

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

  5. 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. 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. 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!

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Randyn
Randyn @cook_2950213
on August 22, 2014 16:06

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Keywords

Pie Vege Pork Belly Sage Pepper Pork Egg Bacon

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