Raised Pork Pie
Try this Raised pork pie recipe
Try this Raised pork pie recipe
- 1/2 tsp salt
- 300 ml chicken stock
- 1 tsp ground white pepper
- 1/2 tsp ground mace
- 220 ml water
- 1 egg, beaten egg egg the ultimate convenience food eggs are powerhouses of nutrition, packed with protein and a…
- 800 g pork shoulder minced or finely chopped
- 400 g pork belly half minced and half chopped
- 250 g smoked bacon cubed
- 2 large pinches ground nutmeg
- 1 tbsp fresh chopped sage sage sa-age popular in both ita sage has long, grey-green leaves with a slightly…
- 1 tsp fresh chopped thyme thymethis popular herb grows i especially the mediterranean, and is a member of the mint…
- 575 g plain flour
- 200 g lard
- 6 gelatine leaf
- Carbohydrate 46.575725670205 g
- Cholesterol 133.17595722688 mg
- Fat 67.741181890694 g
- Fiber 1.63410669655359 g
- Protein 33.9173062372338 g
- Saturated Fat 24.4051879899258 g
- Serving Size 1 1 Serving (295g)
- Sodium 701.652002154086 mg
- Sugar 44.9416189736514 g
- Trans Fat 5.22242723567288 g
- Calories 946 calories
Step-by-step
- Heat the oven to 180C/160C fan/gas 4.
- In a large bowl mix together all the ingredients for the filling.
- To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts.
- Bring just to the boil and then stir into the flour using a wooden spoon.
- When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
- Cut off 1/4 of the dough, wrap in cling film and reserve for the lid.
- Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin.
- Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes.
- Fill with the meat mixture and pack down well.
- Roll out the dough for the lid.
- Place on top of the pie.
- Pinch all around the edge to seal the pie.
- Make a hole for steam in the centre, using the handle of a wooden spoon.
- Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes.
- Brush the top with beaten egg and return to the oven for a further 20 mins.
- Leave until cold.
- Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water.
- Heat the stock until almost boiling.
- Remove from the heat and stir in the gelatine.
- Leave to cool to room temperature.
- Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition.
- Place in the fridge to set overnight.
My Unexpected Culinary Adventure: Mastering the Raised Pork Pie
For years, my kitchen was a battlefield of quick meals and takeout containers. A whirlwind career in finance left little time for anything beyond reheated leftovers and the occasional sad desk lunch. My weekends were dedicated to spreadsheets, not soufflés. Then, a sudden change of pace. A long-awaited sabbatical, a spontaneous trip across the country, and a charming little bed and breakfast in the English countryside changed everything. It wasn’t the rolling hills or quaint villages that stole my heart; it was a humble pork pie.
The first bite was revelation. The flaky pastry, the savory meat filling, the rich, gelatinous center – it was a symphony of flavors that completely captivated me. I was hooked. Back in my small London flat, I embarked on a quest to recreate this culinary masterpiece. The challenge was both daunting and exciting. Recipes, online and from well-worn cookbooks, were my new companions. I spent hours experimenting, discovering the secrets of perfect pastry and the art of crafting a tender, flavorful filling.
My initial attempts were...well, let's just say they weren't pretty. The pastry crumbled, the filling was bland, and the overall effect was far from the elegant pie I'd savored in that cozy bed and breakfast. But I didn't give up. Each failure was a learning opportunity. I tweaked recipes, experimented with different cuts of pork, and honed my pastry-making skills. The internet, that endless trove of culinary wisdom, became my trusty guide. I devoured blogs and watched countless YouTube tutorials, learning about different techniques and tricks of the trade.
Slowly but surely, I began to see progress. The pastry became flakier, the filling more flavorful, and the overall presentation more refined. My raised pork pies started looking less like lopsided blobs of dough and more like the majestic culinary creations I'd envisioned. I even started to perfect the art of making a perfectly clear, shimmering gelatin.
The journey of creating this perfect raised pork pie wasn't just about mastering a recipe; it was about transforming my relationship with food. It was a journey of self-discovery, resilience, and a newfound appreciation for the simple joy of creating something delicious from scratch. It was a reminder that even in the fast-paced world of finance, there's always room for slowing down, taking the time to savor the process, and finding satisfaction in the details. The raised pork pie became a symbol of my personal transformation – a testament to my perseverance and a delicious reward for my efforts.
Now, my kitchen is no longer a battlefield, but a creative space where I experiment with new flavors and techniques. The raised pork pie recipe is a cherished part of my repertoire, a testament to my unexpected culinary adventure. And every time I bake one, I'm transported back to that charming bed and breakfast, reminded of the journey that began with a single, perfect bite.
The aroma of baking pork pie fills my home now, a fragrant reminder of the time I spent honing my skills, not just in the kitchen, but in life itself. It's a reminder that taking on new challenges, even seemingly simple ones like baking a perfect pie, can lead to unexpected discoveries and transformations. And perhaps most importantly, that the rewards of patience and perseverance are often far more delicious than we can ever imagine.
