Then reduce the oven to 160, and continue cooking for a further 50 minutes. This meat pie is an incredibly traditional British pie. Learn how your comment data is processed. Hi Cheryl! It’s usually eaten cold, and consists of a thick and crumbly hot water crust pastry encasing a pork filling. And it’s really good for you too. Fantastic step by step on how to make the perfect pork pie Working quickly, knead the dough when it is cool enough to handle. Do not cut into them until the stock has had plenty of time to solidify, preferably overnight. We serve traditional British food along with their local favourites and over the years we have introduced them to many traditionally British dishes. And, they were next level delicious. You don't want it to overflow so allow it time to soak down into all the gaps and crevices. Remove the dough from the refrigerator and cut in half. It’s worth noting you’ll need to make them the day before you want to eat them, as they need to cool overnight in the fridge. Oh that’s really interesting, I assumed it needed to still be warm to work. However nowadays, when I happily pay more for meat that I know has lived a life my farmer Dad would’ve been proud of, I have found a whole new world of deliciousness! An amazing looking pork or as we call them in Yorkshire a ‘Growler’. I use a Thermapen Professional which is a piece of kit that every foodie should have on hand. Just made these on Thursday as a special request from my husband for his birthday. Its been ages since I had a British Pork Pie – these look even better than the store b/restaurant ones I ‘ve had – that crust is fantastic! As always all thoughts, and leftovers, are my own. They would certainly be edible after defrosting and wouldn’t make you sick, but I’m wondering if the pastry would lose some of its texture and/or taste? Nowadays they are often served with salads, Branston pickle and perhaps a pickled onion or two. We live in Italy and every Christmas we hold a small party with our Italian (Calabrese) friends. From traditional dishes like mincemeat pies to modern takes on old classics, these savory pies are a British delight. Add the chicken thighs and breast to the stuffing and mix until evenly combined. Also i got weeping from the filling, which made attaching the lids tricky. When ready to eat, cut the pie into wedges to see your work of art, and enjoy! Turn oven down to 350 degrees and cook 1 hour more or until center registers 150 degrees on a meat thermometer and pastry is browned. Living the real-food dream on a Cornish smallholding. My friends say they’re just fine once thawed. I then freeze them. The pork is roughly chopped, seasoned and moistened slightly with pork jelly that lines the pastry sides. I like to split the trotter halfway through the cooking time to allow more of the gelatin to be released into the cooking water. Brush the pies generously all over with egg wash. Juices may bubble out of the hole in the top (more about that in a mo) leaving a caramelised top. I do not eat it but it is enjoyed by all the Brooks men . I use pigs trotters for my savoury pork pie jelly, but you can also use gelatin sheets if you prefer. I have been making pork pies from a family recipe for more than 25 years and I am so pleased to see the art of Pork Pies at home given a boost. Stay safe. I am going to have to try making them myself this year. Fingers crossed. But if you give it a go would you report back and let us know how you got on? But if it is well seasoned, it is delicious. The ideal winter warmer, Combine steak, chips, red wine gravy and wild mushrooms, then wrap it all up in a pie crust to enjoy one of the best mash-ups we’ve ever come up with, The ultimate comfort dish gets a superhealthy makeover, This puff pastry pie is filled with tender slow-cooked beef flavoured with cinnamon, Sichuan peppercorns, star anise and soy sauce- seriously sumptuous, Replace your roast this Sunday with a warming pie straight from the oven, A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy, Escape to your kitchen this weekend and make this comfort food classic – it's well worth the effort, Slow cook a cheap cut of meat like braising steak in rich red wine gravy for the perfect base to a classic pie. Huge thanks to Thermapen for inspiring this delicious bake to celebrate British Pie Week. Pigs trotters n all. I popped the papers back on for the photos for that very reason! Once the Hot Water Crust Pastry is not a commonly used recipe in British kitchens these days. Have to try these delicious Pork Pies. The trotter jelly is as good as you could get perfect! New! Try it once and you will always make hot water paste this way. This leaves you with a gap between that delicious, buttery pastry and the meaty bit in the middle. Many thanks for this recipe. Along with cheap sellotape, cheap bin bags and cheap aluminium foil, cheap processed meat products are 100% not worth the saving. Magazine subscription – save 44% and get a cookbook of your choice. Try beef cheek and lamb or ox kidney is this sumptuous pie with homemade pastry. Pork pies can safely be frozen with very little change to taste or texture. Very interested in making a pork pie. It is a dense, buttery pastry and is made by mixing melted lard and hot water into warm flour. . And cheap pork pies are beyond gross. In days gone by, when refrigeration was primitive, that gap could have posed serious health risks. I wrap them tightly in aluminium foil, then bag them in plastic from which I suck out the air. And lucky you (I’m not jealous, much!) It will feel just lovely! Oh Leanne, this is a fabulous message – thank you! Your recipe is quite close to mine. Thanks for this recipe! Will definitely make them again. And the best bit, the base becomes almost crispy with caramelisation. Strain the meat and onions, reserving the sauce. You used to be able to buy them in Hobart at the deli in Salamanca. This is where you will pour in your stock once baked, so the hole needs to be big enough to fit your funnel tip. Armed with reading the tips too late, i’ll assemble the filling at the last minute. My mother in law taught me the tradition which I have been making for over thirty years. Required fields are marked *. Absolutely brilliant explanation. When you’re ready to eat, simply defrost in the fridge overnight. Can I pass on a little tip about hot water paste? Set the cooked pies to cool on the kitchen counter. Cook on high for 4 hours, or on low overnight. Hey Mike, thanks for the message. The more egg used, the shinier the pies will be. I’ve never made pork pies, aspic or worked with hot water pasty before and nailed it. Lightly butter a 9 or 10-inch pie dish. :<), Absolutely! First time making hot crust pastry and it went great. Pour your hot stock into the hole slowly. I know a lot of people freak out about the jelly in a pork pie. Best wishes, Len. Sieve the flour into a large, ovenproof mixing bowl and pop in the oven to warm. As a Brit living in the US, I loved making these as described. We live in a QLD but always go to Wivenhoe Butchers For pork pies if we are visiting. From tasty wholesome meals to simple camping recipes, I guarantee a real foodie adventure! You're not trying to cook the flour, just warm it and the bowl through, so reduce the heat as necessary if you don't get to work on the pastry straight away. But, be warned: one slice just won't be enough, Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. I followed the recipe exactly and my pork pies turned out perfect.

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