R&E Journal // Homemade Pork Pie Recipe
It’s Father’s Day this Sunday and to carry on from my St George’s Day recipe the wonderful lot at Realm & Empire have asked me to provide you all with another recipe.
For many Father’s Day is a chance to see their father and take him out for a pint or two. For me, and similarly on Mother’s Day, it’s more a day when I have to be thankful for my parents and everything they’ve done for me, but slightly more removed than a pint down the pub. As my parents now live on the beautiful Isle of Mull just off of Scotland’s west coast I can’t just pop back home and see them. I’ll be celebrating it a month or so later when they pop down to visit me and we take in a show in London followed by a bite to eat.
Are you getting your father anything? There’s all sorts of awful tat about just waiting for you to spend your cash on it. Why not bake him something instead? Maybe it’s the 16 years I spent living in Yorkshire, but to me nothing says Sunday down the pub more than a pork pie. It’s not that my dad introduced me to them (they weren’t something I truly gained an appreciation for until my uni years), but to me they scream “Dad”, along with Scotch Eggs and a pint of stout.
Being me, I have taken the chance to put my own twist on the classic recipe and replace the bacon it usually calls for with chorizo sausage. I’m a bit of a sucker for chorizo and the wonderful smokiness and flavour it brings to pretty much everything you add it to. I had to resist the urge to add blue cheese as well, but if you fancy it then go ahead. Similarly if you want to cheat a bit and sub the pork loin for pork mince, please do, but you’ll get a slightly smoother finish to the filling.
Do you have any plans for Father’s Day this Sunday?
For the hot water crust pastry
- 265g plain flour, plus extra for dusting
- 55g strong white bread flour
- 1 tsp smoked paprika
- 55g unsalted butter, cubed
- 65g lard
- 1 tsp salt
- 135ml boiling water
- 1 egg, lightly beaten for glazing
For the filling
- 1 large onion, peeled and finely chopped
- 380g pork loin, finely chopped with the sinew removed
- 100g chorizo sausage, finely chopped (half of the batch fried to remove the grease)
- Small bunch of parsley, leaves only, chopped
- Sea salt and freshly ground black pepper
- 1 large or 2 small sheets of leaf gelatine
- ½ chicken stock cube
- 300ml boiling water
- Preheat the oven to 190°C(170°C fan assisted) and make sure you have a 12-hole muffin tin to hand.
- Start by preparing the filling. In a medium sized bowl combine the pork, chorizo, onion and parsley seasoning well with salt & pepper before mixing well. To check if you’ve seasoned the mix correctly, heat a small amount of the mixture in a hot pan and taste. Cover and place in the fridge while you prepare the pastry.
- For the pastry crust. Combine the flours in a large bowl. Rub in the cubed butter with your fingers until there are no large lumps left. Add the smoked paprika and mix.
- In a pan melt the lard. While the lard is melting, dissolve the slat in the boiling water and then pour into the melted lard. Stir well and pour the water mix into the flour mix.
- While it’s still hot use a wooden spoon to start mixing. After a few seconds it should be cool enough to use your hands. Tip out onto a lightly floured surface and work together with your hands. Work until it is no longer lumpy. Divide into two pieces, making one smaller than the other.
- Working quickly, roll out the larger of the two pieces of dough until it’s about 3mm thick. When re-positioning during rolling dust with flour to stop it springing back.
- Using an 11-13cm cutter (I used a bowl) cut out the bases of the pies. Place these in the muffin tin, so that each base overlaps the top of each hole.
- Roll out the other piece of pastry dough. Using a 6-7cm cutter cut out the lids. If you need to re-roll the trimmings don’t do this more than once as the pastry becomes too brittle as it cools.
- Transfer a heaped tablespoon of the filling into each pie case. Using a chopstick or similar, create a good sized hole in the center of each pie lid (this will be for you to pour the gelatine mix in later).
- Brush the rims of the cases with beaten egg and place a lid on each case. Crimping together the rim and the edge of the lid. Brush the top of each pie with beaten egg.
- Place in the center of the pre-heated oven and bake for 50 minutes until they are golden brown.
- Towards the end of the cooking time soften the gelatine leaves in cold water for about 5 minutes. In a separate jug dissolve the chicken stock with the boiling water. Drain off the gelatine from the water and squeeze to remove any excess. Add the gelatine to the stock and stir until it’s completely dissolved.
- Once the pies have come out of the oven, pour a small amount of the gelatine mixture into the hole of each pie (enlarge these if you need to).
- Leave the pies to cool and then to set overnight (or else for a couple of hours in the fridge once they have cooled down).
Guest post written by: Mike from www.thebeardedbakery.com - check out the site for more great recipes, and if you like what you see you can also follow Mike on Twitter @beardedbakery!
Happy Father's Day!
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