You're Tellin' Pork Pies Revisited

My Nautical Compass Theme Crust

OK, I know I seem obsessive, but these pies are wonderful.   Why did I create another post concerning these pies?  Well, I have adjusted the recipe and I am making them in my new Springform pan.  I made this pie last night and decided it was so pretty I would post it on my FaceBook page.  I got so many nice comments from friends, as well as "Likes" for the pics I posted.  SO, I decided to bring you up to speed.

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

I am not really completely satisfied with this dish though, I want to make a very traditional English version like the famous Melton Mowbray Pork Pies.  This requires a different pastry for the shell, a different shape and size, and a different process to make them.  Traditional English pork pies are put together with the meat being raw and minced into small morsels.  The seasonings are much simpler, salt, white pepper, and allspice (maybe some dried thyme).

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!

The pastry is made with lard, yes lard, which is boiled with water and combined with flour to make a warm pliable dough.  This is used to sculpt into a "Bristol Crock" shaped shell.  It's wonderful to watch.  There are several videos online detailing the process.  These pies are traditionally eaten cold, with a bit of fine mustard, or I like HP Sauce, on the side.

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.

Cheerio!!!
RouxBDoo

You're tellin' Pork Pies

Look at that tender, flaky crust.

Well, I finally broke down and made an English-type Pork Pie yesterday and it was Wonderful! I always wanted to make one, granted I didn't make a tall, coffee-can-style, pie with all the gelatinous goo in it. I made a traditional pie-shaped meat-filled pastry to die for.

If you're into Cockney Rhyming Slang you'll know that "Pork Pies" means "Lies", but I'm not lying when I say this pie is amazing. You have to try this. Where did I get it, where did I get this recipe??? I STOLE it!!! Yes, I stole it from my own blog. I used my "Jamaican Me Patties Mon" recipe as a starting point. I adjusted a few seasonings and voila! I made a pork pie fit for a King, (who likes blackbirds anyway?)

OK, here it is. Most self-respecting Englishmen, I'm told, only ever eat pork pie cold. Up to you what you do in the confines of your home. It is good cold though, as well as hot out of the oven. Since there are hundreds of videos out there on how to roll out pastry and assemble a pie, I will not dwell to much on that process. Here you go with the goods.

Place the meat in the crust.

Ingredients

Pastry Crust

2 cups plain flour

½ stick of butter (very cold)

⅔ cup of shortening (or lard or bacon grease, or both)

¼ tsp cayenne pepper

¼ tsp salt

⅓ cup of ice cold water
Opt * 1 tbs curry powder

Opt * ½ tsp turmeric

Pie Filling

1 lb ground pork (or any meat)

1 medium onion (diced small)

4 green onions (sliced very thin)

3 -4 cloves of garlic (minced)

1 tbs dried, rubbed sage
2 tbs oil

¼ tsp cayenne

¼ tsp nutmeg

½ tsp salt & pepper (each

½ cup breadcrumbs

2 tbs flour

½ cup of water
2 tbs worcestershire sauce
1 tbs tabasco sauce


1 egg + 1 tbs water for egg glaze

Glazed and ready for the oven.

Preparation
In a mixing bowl sift together all the dry ingredients for the crust, once combined thoroughly, add your shortening and butter. I sometimes dice the butter in small cubes to help mix it easier. Using your pastry blender, have a go at the until it looks like coarse wet sand. Add the ice cold water and work it in. Dump pastry onto sheet of plastic wrap, roll it into a loaf-like shape and seal well with plastic wrap. Put in the fridge for at least an hour, I like it to go over night.

Now for the meat filling, sauté the onions, green onions, and garlic in a pan in the 2 tbs of oil. When wilted, add the meat and stir and mash until meat is broken up. Add spices and cook until meat is done. Add breadcrumbs and sprinkle the 2 tbs of flour over the meat and stir it in. Now stir in ½ cup of warm water to help the binders thicken the meat. Let this cool and take out your pastry dough. Divide the pastry into 2 even pieces. Roll each piece out into a disc, one for the top and one for lining the inside of the pie pan.

Ready to enjoy!

Line the pan, then add all the meat, then the cover and crimp around the edge with the tines of a fork around the edge. Mix your beaten egg and water with a whisk, and brush a thin layer onto top of pie, neatly and completely. Take a sharp knife and make a few slits in the top crust to vent the steam. Pop into a 350º oven for 45 mins. The meat is done inside already so just watch for the egg-glaze to brown properly. Let cool and enjoy. This pie can be made from beef, chicken, lamb, or probably even some type of fish or seafood, Crab seems good to me.

I hope you enjoy this Pork pie as much my buddy Tucker McCandless did, he was nearly speechless, and that is a rare occasion!