|My Nautical Compass Theme Crust|
In case you missed the recipe on RouxBDoo, here it is... Pork Pies. Now, I have amended the recipe a bit to make it even more traditional. I have added about a cup of diced smoked ham, as well as about 3 strips of thick sliced bacon (diced). These ingredients should be added when you are cooking your ground pork. I am also adding a nice 1/2 teaspoon of Allspice to the meat mixture.
My new springform pan is something I have been wanting for years, but never really had any use for specifically. I can't believe though how easy it is to dis-lodge that sucker when it's finished. I always dreaded trying to cut the first slice and maneuver it out of a pie tin. Now, I just let it cool a bit, flip the latch and out comes Porky. If you live in the states and have a Big Lots Store in your area, do yourself a favor and look in their kitchen supplies. I found a set of 3 different sized springform pans for only $8.00. They are all non-stick and work great. Here's a link... Springform Pan Set.
|My Pork Pie in my new Springform Pan|
After baking for a WHILE, you cool it off and add a collagen or gelatinous stock that holds it all together. Some recipes have you making the "jelly", as they call it, from sheets of gelatin, or powdered gelatin, that have been dissolved in a stock or broth. The more traditional version uses pig's feet, or "trotters" as the Brits call them. These pig's feet are cooked slow in water and spices for hours until they fall apart completely. They collagen and liquids are strained off and poured into a tiny hole in the lid of the pie. This is then cooled and refrigerated so that the "jelly" sets up, sort of like an aspic. The tasty, savory, gel fills in all the little nooks and crannies, and makes the pork all happy.
|A tasty slice of English Pork Heaven!|
I'll have to say I am also interested in bucking tradition, and to try making these pies using different meats like lamb, chicken, and beef. I think the lamb would be amazing. Either way, stay tuned to this blog and we will publish our further foray into Pork Pies, just like me ol Mum used to make them.