Growing up pork pies were so popular you would find them on every corner kiosk. It is the best snack of all time and I could never get tired of eating them. After not having a pork pie for almost a decade I found myself day dreaming of having one. I have tried many different versions and have adjusted my recipe to the version that work best for me.
and here is the recipe
- Preheat oven to 180c
- Cut your meats into small cubes
- Mix all your meats and spices and set aside, for the filling
- In a small pot bring to boil your water and lard until your lard melts
- In a separate bowl mix salt and flour
- Add your water and lard mixture to the dry ingredients
- Mix well with a wooden spoon
- When it starts to come together knead your dough until smooth for about a 3 minutes . You do not want to overmix it.
- Separate your dough for the lid
- Separate extra dough into 6 balls
- Roll out each ball and use a water glass as a mold. I sometimes use a muffin tin if I am in a rush
- Place rolled dough on a glass
- Press the dough evenly around the glass , working quickly while the dough is warm and pliable. If you are using a muffin tin you would roll it then place your dough inside the each muffin cup.
- Remove from your glass and set aside and it should look like this
- Roll out the rest of dough with the exeception of dough for the lid and make your pie shells
- Fill your pie shells with the meat mixture
- Roll out the dough for the lid and place on top of the pie
- Using an egg as a glue , pinch the edges of the pie then follow with a folk
- Make a hole on the center to let out the steam
- Brush the pie with egg
- Wrap the pie with wax paper and tie with cooking string
- Bake for 30 minutes at 180 degree Celsius, reduce heat to 170 and bake for 2 hours.
- Boil the pig trotters with thyme, rosemary salt and pepper for 2 hour
- Using a sieve drain the stock and let cool to room temperature
- After the pies are cooked, remove from oven and cool completely
- Use a small funnel to fill the pie, keep in refrigerator over night for them to set.
- 6 tablespoons of Lard
- 3/4 water
- salt and spices( worcestershire sauce + 1/2 tsp sage) you can add your own other favourite spices.
- 3 slices of bacon
- 2 handfuls of pork mince
- 1 handful of pork shoulder
- 1 sausage
- 3 cups of flour
- 1/2 teaspoon of Salt
- 1 egg for brushing
- For the Jelly
- Pig feet
- Sat and pepper