Mix well to combine, until the mixture comes together to form a dough. On a floured work surface, roll out the remaining three-quarters of pastry into a round disc about 3cm/1¼in thick. Pinch off a quarter of the pastry and set aside. Brush the top inner parts of the pastry casing with some of the beaten egg and place the pastry circle on top. But opting out of some of these cookies may have an effect on your browsing experience. Line a pork pie dolly (or a jam jar) with cling film to prevent the pastry from sticking. Preheat oven 180/350/Gas 4. We'll assume you're ok with this, but you can opt-out if you wish. To serve, cut the pie into slices and serve with piccalilli or chutney. Recipes, show news and all official updates from Dave and Si. Necessary cookies are absolutely essential for the website to function properly. https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-pork-pies Make a well in the flour and pour in the warm lard mixture. Bring slowly to the boil, then reduce the heat to a simmer. The official Hairy Bikers website. Roll the pork pie filling into a ball and carefully place into the bottom of the pastry case. Pinch the edges of the pastry to seal the pie. Knead for a few minutes, then form into a ball and set aside. We also use third-party cookies that help us analyze and understand how you use this website. From The Hairy Bikers' Food Tour of Britain. Carefully remove the dolly from the pastry once your pie casing is formed. Sift the flour into a large bowl and season with salt and freshly ground black pepper and mix well. For the pie filling, place all of the pie filling ingredients into a large bowl and mix well with your hands. For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted. This website uses cookies to improve your experience. Roll out the remaining piece of pastry into a circle large enough to cover the pastry case as a lid. For the pork jelly, place all of the pork jelly ingredients into a large pan and pour in enough water to just cover. These cookies do not store any personal information. Roll the pork pie filling into a ball and carefully place into the bottom of the pastry case. On a floured work surface, roll out the remaining three-quarters of pastry into a round disc about 3cm/1¼in thick. Make a well in the flour and pour in the warm lard mixture. 3. For the pork jelly, place all of the pork jelly ingredients into a large pan and pour in enough water to just cover. Pork pie's are a British classic. Line a pork pie dolly (or a jam jar) with cling film to prevent the pastry from sticking. Pour the sieved stock into a clean pan and simmer over a medium heat until the liquid has reduced to approximately 500ml/1 pint. Sift the flour into a large bowl and season with salt and freshly ground black pepper and mix well. Mix well to combine, until the mixture comes together to form a dough. For the pie filling, place all of the pie filling ingredients into a large bowl and mix well with your hands. Combine all the meat, spices and seasoning together in a large bowl. Brush the top of the pie with the rest of the beaten egg, then bake in the oven for 45 minutes to one hour, or until the pie is golden-brown all over. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Method for the pie: . Hairy Bikers recipes 450g/1lb plain flour, plus extra for dusting, 1 bouquet garni (bay, thyme, parsley; tied together with string), 400g/14oz shoulder of pork, finely chopped. Brush the top inner parts of the pastry casing with some of the beaten egg and place the pastry circle on top. For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted. 1. Pinch the edges of the pastry to seal the pie. Brush the top of the pie with the rest of the beaten egg, then bake in the oven for 45 minutes to one hour, or until the pie is golden-brown all over. All rights reserved. Season with salt and freshly ground black pepper. Cut two small holes in the top of the pork pie and pour in the pork jelly mixture (you may need to heat it through gently to loosen the mixture for pouring). Herby pork housed in hot water crust pastry, they're a brilliant addition to a picnic or party table. These cookies will be stored in your browser only with your consent. Cook for three hours over a low heat, skimming off any scum that rises to the surface, then strain the stock through a fine sieve and discard the solids. Cook for three hours over a low heat, skimming off any scum that rises to the surface, then strain the stock through a fine sieve and discard the solids. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. You also have the option to opt-out of these cookies. © 2015-2020 Saturdaykitchenrecipes.com. Chill in the fridge until the jelly is set. Pinch off a quarter of the pastry and set aside. On a floured work surface, roll out the remaining three-quarters of pastry into a round disc about 3cm/1¼in thick. Place the pie dolly into the middle of the pastry circle and draw the edges of the pastry up around the sides of the dolly to create the pie casing. Pork meatloaf with soured cream (Faschierter Rahmbraten), 450g/1lb plain flour, plus extra for dusting, 1 bouquet garni (bay, thyme, parsley; tied together with string), 400g/14oz shoulder of pork, finely chopped. Pour the sieved stock into a clean pan and simmer over a medium heat until the liquid has reduced to approximately 500ml/1 pint. Bring slowly to the boil, then reduce the heat to a simmer. Carefully remove the dolly from the pastry once your pie casing is formed. For the pastry, place the lard, milk and water into a small pan and gently heat until the lard has melted. Mix well with your hands to work the proteins in the meat. 2. Season with salt and freshly ground black pepper. Line a pork pie dolly (or a jam jar) with cling film to prevent the pastry from sticking. This category only includes cookies that ensures basic functionalities and security features of the website. This website uses cookies to improve your experience while you navigate through the website. Remove the pie from the oven and set aside to cool. Place the pie dolly into the middle of the pastry circle and draw the edges of the pastry up around the sides of the dolly to create the pie casing. Hairy Bikers recipes From The Hairy Bikers' Food Tour of Britain Ingredients For the pastry 150g/7oz lard 50ml/2fl oz milk 50ml/2fl oz water 450g/1lb plain flour, plus extra for dusting salt and freshly ground black pepper 1 free-range egg, beaten, for brushing For the pork jelly 900g/2lb pork bones 2 pig’s trotters 2 large carrots, […] Roll out the remaining piece of pastry into a circle large enough to cover the pastry case as a lid. The Hairy Bikers are David Myers and Simon King, two northern blokes with a passion for cooking and food. Chill in the fridge until the jelly is set. Cut two small holes in the top of the pork pie and pour in the pork jelly mixture (you may need to heat it through gently to loosen the mixture for pouring). Knead for a few minutes, then form into a ball and set aside. To serve, cut the pie into slices and serve with piccalilli or chutney. Pinch off a quarter of the pastry and set aside. It is mandatory to procure user consent prior to running these cookies on your website. Remove the pie from the oven and set aside to cool.

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