Hand Raised Pork pie ~ Happy Cooking - right now is being sought after by many user around us, one of them is you. they indeed have get used to to take advantage of internet on ponsel to get information to be used example. Therefore Our give Information around Hand Raised Pork pie is could we make it inspiration.
you able create Hand Raised Pork pie to take advantage of 20 ingredient 7 step. this is it step by step for cook it.
The composition for cooking Hand Raised Pork pie
- Also add The Filling:.
- capable need to provide 600 grams Shoulder of Pork cut in 5 cm dice.
- You need 250 grams Diced pork Belly 5 cm.
- You need 250 grams Bacon (l use smoked streaky), cut in 5cm dice.
- Also add 1/2 tsp dried sage.
- Please buddy prepare 1/2 tsp dried thyme.
- Buddy also needs 1/2 tsp Mace.
- You need to prepare 1 tsp ground white pepper.
- Please buddy prepare 2 pinch Ground nutmeg.
- Buddy also needs 1 tsp salt.
- Please prepare For the Pastry:.
- You need 200 grams Lard.
- Buddy also needs 220 grams water.
- capable need to provide too 575 grams Strong flour.
- You need 1 pinch Salt.
- capable need to provide too 1 each eggs.
- Also add For the Stock:.
- You need 1 Pork, Cicken or Vegetable stock cube.
- Please prepare 200 ml boiling water.
- You need 5 leaves gelatine to set the stock.
The Instructions how to cooking Hand Raised Pork pie
- Mix all the filling ingredients together with a half a teaspoon of corse black pepper and set to one side.
- Make the pastry by boiling the lard and water together when the lard has melted fold into the flour & salt and mix with a wooden spoon to make the pastry.
- Allow the pastry to cool a little so you can handle it but it must be warm. Cut a quarter of the pastry and set aside for the lid. with The remainder line a 20cm (8 inch) cake tin with a loose bottom using your hands to raise it up the side of the tin and level the bottom as evenly as you can.
- Fill the pastry with the pork filling. Brush the top of the edges with beaten egg and seal the lid in place.
- Brush the top with egg. Make a hole in the top of the lid ro allow the steam out. Place on a baking sheet/tray and place in the oven at 180C for 30 minutes then reduce to 150C and bake for a further 90 minutes.
- After 90 minutes remove from the tin, brush all over with egg and return to the oven for a further 30 minutes until the pastry is a nice pale gold.
- When cooking has finished allow to cool. when cold add the stock with the gelatine through the hole in the top (a small funnel is very useful) and refrigerate overnight. Eat and enjoy the following day!.
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