I would like to have an authentic UK cold pastry pork pie recipe please?

FILLING

1 1/2 lbs coarsely ground lean pork (Best to grind your own)

1 yellow onion, peeled and chopped

2 eggs, beaten

1/4 teaspoon cayenne pepper

1/4 teaspoon ground sage

2 tablespoons worcestershire sauce

salt & freshly ground black pepper

BASIC EASY CRUST

3 cups all-purpose flour

1 teaspoon salt

1/2 cup butter or margarine

1/2 cup shortening

1 egg

1 tablespoon distilled white vinegar

3-4 tablespoons ice water

1. FOR THE FILLING: Mix all of the ingredients together, except the crust, and place in a 8 inch deep dish pie plate. Bake covered, in a preheated oven at 375°F for 1/2 hour. Remove from the oven and pour off the accumulated fat. Make the pie crust and use only 1/2 of the recipe, freeze the other half for future use. Cover with the crust and return to the oven for 45 minutes, or until the top crust is golden brown and flaky.

2. Allow to cool completely before serving.

3. This is great for a first course, a midnight snack, or a luncheon dish.

4. FOR THE BASIC EASY CRUST: In a medium size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable.

5. I roll out my dough on a piece of waxed paper. It is easy to handle that way. I sprinkle the table with water and then put a piece of waxed paper on top, this way the paper does not move around as I am rolling. If you have a marble rolling it will be even easier. If you a wooden rolling pin, be sure to dust a teaspoon of flour on it a couple of times when you are rolling out the dough.

6. NOTE: This recipe will make enough dough for one 9-inch pie with two crust, top and bottom, or two single pie crusts. Serves 6.

Hi

to make pork pie you need a HOT WATER pastry, a strange way of making pastry, you bring to the boil water, marge and then add the flower, mix until the sides of the pan are clean, then cool to blood heat, roll out and line tins, keep a bit of pastry for the tops.

Mix minced pork, onions, herbs, salt, and fresh ground pepper,(all to taste) fill tins and cover, leave a small hole in the top of each pie, when you remove them from the oven pore gelatin in to fill.

Regards GIG

Topic: British Cuisine

Expert: Jennifer Bartholomew

Date: 6/7/2001

Subject: pork pies

Question

my girlfriend is always on about pork pies and I was wondering if you could help me with a recipe, or is this only a york dish?

Answer

Hi Robert,

Well, I can give you a recipe- you'll find it below- but quite frankly pork pies are a lot of work and you'll probably find it easiest to buy one! A "real" British pork pie is always served cold and has a type of aspic or meat jelly binding the filling to the crust. In fact, it's quite like a French pate in pastry. You can "cheat" quite a bit though and still make a very nice pie: for example, you can buy frozen pastry, although you won't find it has quite the right texture. You can also make a nice jelly from tinned stock and gelatin rather than boiling pig's trotters to get it- no one will notice the difference. Finally, this recipe has some lovely savoury ingredients, but if you'd like to skip all the filling ingredients but the pork, bacon and pepper it will still be very good. There is a lot of room for flexibility with pork pie recipes as long as you have crust, filling, and jelly.

The recipe I've given you is for one large pie- more commonly, you would buy small single-serving pork pies. It would be easy to adapt this recipe to do so, except that obviously it's quite a lot more work to do it that way and you may not have enough small tins.

Good luck, and please let me know if you need any clarification.

Jennifer

Pork Pie- Rick Stein's recipe

Fillings

1.2kg/2 1/2lb boned pork shoulder

225g/8oz lean bacon

15ml/1tbsp chopped fresh sage

2.5ml/1/2tsp each ground mace, freshly

grated nutmeg and ground allspice

10ml/2tsp anchovy essence

salt and freshly ground black pepper

Jelly

900g/2lb pork bones

1 pig's trotter

1 carrot

1 onion

1 bouquet garni (celery, bay leaf, thyme and parsley)

12 black peppercorns

4 cloves

Pastry

450g/1lb plain flour

5ml/1tsp salt

275g/10oz chilled butter, cut into

pieces

2 eggs

1 egg yolk

30-45ml/2-3tbsp cold water

1. For the jelly, put all the ingredients into a large pan, cover with water and bring to the boil. Cover and simmer gently for 3 hours.

2.Strain through a very fine sieve into a clean pan and boil vigorously until reduced to 600ml/1 pint. Season to taste and leave to cool.

3. To make the filling, cut the pork and bacon into 1cm/ 1/2 inch pieces. Put half of the pork and 50g/2oz of the bacon into a food processor and process using the pulse button until coarsley chopped.

4. Scrape into a bowl and stir in the rest of the diced pork, bacon herbs, spices, anchovy essence, 5ml/1tsp salt and some pepper.

5. Fry a little piece of the mixture in sunflower oil, taste and adjust the flavourings if necessary.

6. To make the pastry, sift the flour and salt into a food processor or mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs.

7. Beat the whole egg with the egg yolk and water and gradually stir into the dry ingredients to make a soft dough. Knead briefly until smooth then cut off one third of the mixture and set it aside for the lid.

8. Roll out the larger piece and use to line the base and sides of a 20cm/8inches clip-sided cake tin, leaving the excess pastry overhanging the edges.

9. Preheat the oven to 200C/400F/Gas 6.

10. To assemble the pie, spoon the pork filling into the tin and slightly round the top of the mixture to give the finished pie a nice shape.

11. Brush the edge of the pastry with beaten egg. Roll out the remaining pastry and use to cover the top of the pie.

12. Cut a small hole into the centre of the lid with a small pastry cutter, remove the plug of pastry and leave the cutter in place to retain the hole during baking.

13. Brush with more beaten egg and decorate with a twisted rope of pastry and pastry leaves. Brush the top with beaten egg.

14. Bake the pie for 30 minutes, then lower the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 1 1/2 hours, loosely covering the pie with a triple-thickness sheet of greaseproof paper once it is nicely browned.

15. Finally, remove the pie from the oven and leave to cool for 2 hours. Then warm through the jelly and pour into the pie through the hole in the top. Remove cutter used to make the hole in the top. Leave to go cold overnight.

Melton Mobray Pork Pies are the Best in The world. You cannot get a more genuine old english recipe.

Try this link and enjoy!

The website is published by The British Food Trust.

http://www.greatbritishkitchen.co.uk/recipes_resul...

PS I'm Vegetarian now, but I can still tast how good they are when I close my eyes and think. Mmmm.

I use to make these little beauties for a living!!

Yield: 8 Servings

Ingredients:

2 lb Diced pork shoulder meat cut into 1/4" cubes

1 ts Salt and pepper

1/2 ts Ground sage or 2-3 leaves

1 pinch Each of dry mustard and Allspice

Pork and veal bones

2 Onions chopped

1 Bay leaf

2 or 3 sprigs of marjoram & Thyme

8 oz Lard

1 lb Flour

2/3 c Milk mixed half and half w/ Water

1 Egg

Instructions:

lightly beaten 1. Mix the meat salt pepper herbs and spices and set aside. 2. To make the stock boil bones onions bay leaf herbs salt and pepper in 4 cups of water for two hours or until the liquid is reduced to 2 1/3 cups. Cool degrease and refrigerate until it starts to gell. 3. To make the pastry rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it is the consistency of breadcrumbs. 4. Boil the rest of the fat with the milk and water. 5. Make a well in the mound of flour and while stirring with a wooden spoon mix in the boiling liquid. 6. Knead and leave to rest for 10 minutes. 7. To make the casing or "coffyn" roll out three-quarters of the dough into a circle 3/4" thick. Flour the outside of the tin and stand it in the centre of the dough. Work the dough up the sides of the tin and then gently remove the tin leaving you with a pie casing. 8. Fill it immediately with the meat mixture as it is likely to collapse. 9. Roll out the remaining dough into a circle slightly larger than the diameter of the casing to form the lid. 10. Preheat the oven to 400F 11. Dampen the top edge of the pie and gently press on the lid. Crimp the edge. Make a hole in the centre of the lid and decorate it with pastry leaves. 12. Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 300 degrees F and bake for 1 3/4 hours. If necessary place some aluminim foil on the top to prevent burning. 13. Remove from the oven and allow to cool completely. Pour the chilled stock through the hole in the lid and refrigerate Serve Cold. Serves 8

Enjoy!!

Pete