Hot water Dough Crust or Pastry pork-pie recipe
just add gravy
Family Pork Pie
This dish was always a favourite at my Grandma’s house, and served with fresh boiled vegetables it makes a great dinner. I've made a few of my own varioations over the years, I hope you like it.
1 lb flour [you can use a bread flour for this]
4 oz lard
3 oz butter
½ teaspoonful salt
½ cup of water
1 teaspoon coriander
1 teaspoon paprika
2 cloves of garlic
1 ½ ld lean pork mince
1 teaspoon sage.
1 teaspoon balsamic vinegar
1 small onion.
For the jelly.
1 pig’s trotter [you should get them for free as most butchers just throw them away.]
Salt, to taste
Carrot, celery whatever is to hand.
To make the meat mix.
Finely chop the onion and the garlic and place in a hot pan, allow some of the water to evaporate from them and then add the butter fry until golden brown, and then add the coriander, paprika, sage, salt and pepper. Fry for a few minutes then add your pork, fry until all the pork is sealed, and stir the mixture well.
I have sometimes added dry sage and onion stuffing which gives it a real kick.
THE PERFECT PIE
Since I originally wrote this hub, I have experimented with another way to roll out and make the dough.
all the same ingredients except; change the flour to bread flour, this gives a far strechier dough which will be easier to fit to your baking tins. Rather than packing the dough into the baking tin roll it out and then place into the tin as you would any pie pastry.
The perfect accompanyment for your pie
- Piccalilly, a tasty go with anything Victorian pickle with spices.
Picalilli, spicy, tasty, a pickle that will make every dish come to life.
To make the hot pastry;
Hot water crust pastry breaks all the usual rules of pastry making, as normally all the ingredients have to be kept as cool as possible, it will produce a less crumbly and much firmer pastry. So place the water and fat into a pan and slowly bring to the boil, once boiling pour in the seasoned flour and mix into dough. Let it rest for about an hour.
Place half the dough in a well greased tin and press it into the shape of the tin.
Fill with the meat mix. I have found that if you ro;; the meat into a ball, it leaves a space all around it for the gravy to fill up later.
Now roll out the rest of the dough to make a lid for the pie, it's nice to be a bit artistic adding leaves and such like made from dough.
Don’t forget to cut a couple of holes in the lid and then to glaze it with a mixture of egg and milk.
Cook for 1hour 30 minutes at gas mark 7 around 200C
boil the trotters in a covering of water, add onions garlic, carrots this will take about three hours, [yes I know you can buy leaf gelatin, but this is more fun.] reduce the stock and when reduced by about half leave to cool. strain the stock and set aside. You pick little tasty pieces of meat from the trotters and add them into your pie. before it completely cools pour in your jelly mix through the holes.
serve hot or cold with whatever you like or eat them just on their own, they are great for a picnic or just to sit by the fire.
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