Pork Pie
Yield
8 servingsPrep
30 minCook
90 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 150 | grams |
lard
|
|
| 450 | grams |
all-purpose flour
sifted |
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
gelatin, unflavored
powdered |
*
|
| 500 | ml |
chicken broth
|
*
|
| 675 | grams |
pork
lean, boneless, chopped fine |
|
| 1 | each |
onions
peeled and chopped |
|
| 3 | teaspoons |
mixed herbs
dried |
* |
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5E+2 | grams |
lard
|
|
| 4.5E+2 | grams |
all-purpose flour
sifted |
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
gelatin, unflavored
powdered |
*
|
| 5E+2 | ml |
chicken broth
|
*
|
| 675 | grams |
pork
lean, boneless, chopped fine |
|
| 1 | each |
onions
peeled and chopped |
|
| 15 | ml |
mixed herbs
dried |
* |
| 5 | ml |
salt
|
|
Directions
Melt lard in pan.
Add 300 millilitres water and bring to the boil.
Using a fork, stir liquid into flour and salt to make a dough.
Knead dough until smooth.
Reserve a quarter of the dough and keep it warm (covered with a bowl).
Mix together chopped pork, onion, mixed herbs and salt.
Line base of 1kilogram loaf tin with remaining dough.
Turn pork into tin.
Roll out reserved pastry and use for lid.
Seal pastry edges firmly, then trim off surplus (use to make decoration), crimp Edges.
Glaze pie with beaten egg and make two air holes.
Bake at 425 degrees F for 30 minutes then reduce heat to 375℉ (190℃) F for 1 hour.
Cool in tin for 30 minutes then turn onto a wire rack.
Dissolve Gelatin in stock and carefully pour into pie using a funnel.
Leave to set.
Serve pie with salad.
