welly2
Well-Known Member
- Joined
- 23/3/13
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Had making a proper pork pie in the back of my mind for a while now and so picked up a couple of pie tins, some pork shoulder and had a go.
Dead easy to make - hot water crust pastry consisted of lard, water, plain flour, salt. Although I think this will be a work in progress to get it just right.
Pie filling was finely diced pork shoulder and bacon, with salt, pepper, ground sage and thyme. Ideally I'd have stuck pork belly in as well but neither of the supermarkets had any in stock - will have to go to a proper butcher next time I give this a go.
Waiting for the pies to cool down so I can add the jelly stock. Cheating a bit this time by using gelatine leaves and off the shelf stock. Next time I'll get a couple of pig trotters and make up a proper stock.
Dead easy to make - hot water crust pastry consisted of lard, water, plain flour, salt. Although I think this will be a work in progress to get it just right.
Pie filling was finely diced pork shoulder and bacon, with salt, pepper, ground sage and thyme. Ideally I'd have stuck pork belly in as well but neither of the supermarkets had any in stock - will have to go to a proper butcher next time I give this a go.
Waiting for the pies to cool down so I can add the jelly stock. Cheating a bit this time by using gelatine leaves and off the shelf stock. Next time I'll get a couple of pig trotters and make up a proper stock.