My first ever attempt at making pork pies - and I was fairly happy. Room for improvement, but, hey, not bad for a first time!
Step One - Simmer two trotters and a hock for a couple of hours to make stock.
Step Two - Strain The Stock.
3. Mix seasoning into minced pork.
4. Melt lard into three tablespoons of water.
5. Knead the dough.
6. Spread clingfilm over a jar to make a mould.
7. Roll the pastry and place over the mould.
8. Trim to make a level (!) edge then cool down in the fridge.
9. Fill with meat mixture and pop a lid on. Cut a hole in the lid.
10. Brush with beaten egg, loosely wrap with foil, then secure foil to maintain the shape - use a paper clip!
11. Soon there are three pies.
12. Not great looking, but pork pies nonetheless!
2 comments:
I'm impressed. And they do look great. The taste?
Z, these pies tasted bloody lovely, but were VERY hearty. There's obviously no filler in them, and nobody would ever manage a whole one in a single sitting. Delicious, must make them again soon.
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