Imagine biting into a perfectly baked, golden-brown Party Pork Pie, a mini pork pie. The pastry is wonderfully crisp and flaky on the outside, giving way to a tender, juicy filling inside. These little pies are packed with a mix of finely chopped pork shoulder and pork mince, seasoned with a hint of nutmeg and white pepper. Each bite delivers a satisfying combination of meaty goodness and subtle spices.
As you continue to enjoy your pie, you notice the rich, savoury gelatin that fills the spaces between the meat and the crust, adding an extra layer of flavour and keeping the filling moist. These mini pork pies are the perfect handheld treat for picnics, lunchboxes, or a hearty snack. They’re like a little taste of traditional English cuisine in every bite, bringing the comforting flavours of a Party Pork Pie to your table.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients
For the Hot Water Crust Pastry:
- 600g All Purpose Flour
- 1 tsp salt
- 110g Butter
- 130g Shortening
- 200g water
- 1 egg (beaten, for egg wash)
For the Pork Filling:
- 400g pork shoulder, cubed small
- 400g pork mince
- 1 tsp sage
- 1/2 tsp dried thyme
- 1/2 tsp ground white pepper
- 1/2 tsp salt
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 25g Breadcrumbs
For the Gelatin:
- 1 - 2 tsp Gelatin, depending on how jellified you like.
- 1 chicken stock cube
- 200ml boiling water
Preheat your oven to 180°C (360°F).
Air fryer 170°C (340°F). amzn.to/45zYrz4
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27 авг 2024
