An English pork pie is a traditional British meat pie consisting of a thick crust pastry filled with seasoned pork. It's a popular dish in the UK, often enjoyed as a snack, part of a meal, or at picnics. Here’s an overview of what makes an English pork pie unique:
Ingredients:
Pastry: The pastry for a pork pie is typically a hot water crust pastry, known for its sturdiness, which is necessary to hold the heavy filling without collapsing.
Filling: The filling is made from pork, usually seasoned with salt, pepper, and sometimes additional spices like nutmeg or mace. Some recipes also include a layer of pork jelly, made from boiling pig bones and trotters.
Preparation:
Pastry: The hot water crust pastry is made by melting lard in hot water, then mixing it with flour to form a dough. This dough is then used to line a pie tin.
Filling: Pork is chopped or ground and seasoned. The seasoned meat is packed tightly into the pastry-lined tin.
Assembly: A pastry lid is placed on top, and the edges are sealed. A small hole is often left in the top to allow steam to escape.
Baking: The pie is baked until the pastry is golden brown. After baking, some recipes involve pouring a clear, seasoned pork jelly into the pie through the hole, which sets as it cools.
For The pastry
500g(3 1/3 cups, based on scooping packed flour into a 250ml cup) bread flour
200g(14 tbsp) lard
180ml(3/4 cup) water
4g(2/3 tsp) salt
1 egg, for an egg wash
Filling
650g(1lb7 oz) pork(shoulder or belly) finely cubed - see note 1 below
100g(3 1/2 oz) pork lardons - see note 2 below
15g(2 1/2 tsp) salt
8g(2 1/2 tsp) pepper( I used white pepper as I prefer that)
1.5g(1/2 tsp) ground mace( or slightly less nutmeg)
pinch of mustard powder
Jelly
240ml( 1 cup) chicken stock
27 авг 2024
