250g strong plain flour
½ x 5ml spoon salt
3 x 15ml spoon milk
½ x 5ml spoon fresh sage
300g boneless shoulder of pork
½ x pork stock cube
Pie mould, weighing scales, large mixing bowl, small saucepan, measuring jug, flour dredger, rolling pin, 2 x small bowl, measuring spoons, knife, 2 x chopping boards, cling film, fork, pastry brush, oven gloves, baking tray, kettle.
1. Pre-heat the oven to 230 - 250⁰C or Gas mark 8.
2. Grease the pie mould.
3. Sift the flour and salt into a large bowl.
4. Boil the lard, margarine and water together in a small saucepan.
5. Pour the boiling liquid into the flour.
6. Mix the ingredients together until a smooth paste is formed and cover.
7. Soak the bread in milk in a small bowl.
8. Finely chop the sage.
9. Using a clean knife and chopping board cut the pork and bacon into small even pieces.
10. Mix the bread, sage, pork, bacon and black pepper in a large mixing bowl.
11. Divide the pastry into quarters and set one quarter aside covered and in a warm place.
12. Roll out three-quarters of the pastry on a lightly floured surface.
13. Line the pie mould with the pastry and carefully trim the edges.
14. Place the pork filling in the middle of the pie mould and press down firmly
15. Roll out the remaining pastry to make a lid.
16. Beat the egg in a small bowl.
17. Brush the edges of the pie and lid with beaten egg.
18. Place the pastry lid on top of the pie and crimp the edges closed.
19. Pierce a 1cm diameter hole in the centre of the pie lid
20. Brush the top of the pork pie with beaten egg.
21. Bake in the oven for 1½ - 2 hours.
22. Remove the pie from the pie mould and place on a baking tray.
23. Brush the sides of the pie with beaten egg and return to the oven for 5 minutes or until golden brown.
24. Make up the stock and add the gelatine.
25. Remove from the oven and fill with the stock and gelatine.
• The pork pies can be served cold with pickles and a suitable salad.
• Left-over pastry can be used to make decorations on the lid of the pork pie.
• If the pie browns too quickly in the oven, cover with greaseproof paper or foil.
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