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!
I'm impressed. And they do look great. The taste?
ReplyDeleteZ, 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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