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British: Pork Pie




Source of Recipe


The Foody UK and Ireland


List of Ingredients




12 ounces hot-water crust pastry
12 ounces lean pork
8 ounces unsmoked bacon, thinly sliced
1 teaspoon sage
1⁄4 teaspoon allspice
1⁄4 teaspoon salt
pepper, to taste
1 egg
1⁄2 pint jellied stock or aspic



Recipe



� Pre-heat oven to 350 F.

� Lightly grease the outer sides and bottom of a 2-pound jam jar and a baking sheet.

� Reserve a quarter of the pastry for the lid (keep warm). Press the remaining pastry into a circle, place over the up-turned jar, press evenly allowing it to reach the shoulder of the jar (it should be an even thickness of1⁄4 inch).

� Set aside to cool.

� Cut a double thickness of greaseproof paper the same depth as that of the pastry case and long enough to wrap around. Wrap the paper around the case and secure with string. Place the up-turned jar on to the baking sheet and gently remove the pastry case.

� Chop the pork into1⁄2 inch cubes; cut the bacon into pieces. Mix together the pork, bacon, sage, allspice and season well. Carefully fill the pastry case with the meat mixture.

� Trim off excess pastry that is above the level that the meat reaches. Press the remaining pastry into a round to form a lid for the pie. Place on the lid, dampen the edges and crimp to seal. Use any excess to decorate.

� Brush with beaten egg, to provide a glaze. Cut a hole in the center, to allow steam to escape.

� Bake for 2-1⁄2 hours, removing the paper collar halfway through the cooking time. Remove from the oven and allow to cool.

� Heat the jellied stock (or aspic) just enough to melt, and pour it into the pie through the steam vent using a funnel. The jellied stock should be made from pig trotters with all fats removed.

� Chill for 4 to 6 hours before serving.