Practical Method to Producing 5-Star Hand Raised Pork pie

Wishing to dine Hand Raised Pork pie a luxurious restaurant's, but for some reasons are not able to go to restaurants. This site is going to guide you with useful ways on producing a Hand Raised Pork pie like a famous chef made.

We hope you got insight from reading it, now let's go back to hand raised pork pie recipe. You can cook hand raised pork pie using 20 ingredients and 7 steps. Here is how you do that.

To cook an extraordinary Hand Raised Pork pie, below are the materials required:

1. You need of The Filling:.
2. Use 600 grams of Shoulder of Pork cut in 5 cm dice.
3. Provide 250 grams of Diced pork Belly 5 cm.
4. Prepare 250 grams of Bacon (l use smoked streaky), cut in 5cm dice.
5. Use 1/2 tsp of dried sage.
6. Provide 1/2 tsp of dried thyme.
7. Use 1/2 tsp of Mace.
8. Prepare 1 tsp of ground white pepper.
9. Provide 2 pinch of Ground nutmeg.
10. You need 1 tsp of salt.
11. Take of For the Pastry:.
12. Take 200 grams of Lard.
13. Get 220 grams of water.
14. You need 575 grams of Strong flour.
15. You need 1 pinch of Salt.
16. Take 1 each of eggs.
17. Prepare of For the Stock:.
18. Use 1 of Pork, Cicken or Vegetable stock cube.
19. Use 200 ml of boiling water.
20. Provide 5 leaves of gelatine to set the stock.

After readying the components, now you are good to cook your appetizing Hand Raised Pork pie by following the procedures on this section:

1. Mix all the filling ingredients together with a half a teaspoon of corse black pepper and set to one side.
2. 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.
3. 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.
4. Fill the pastry with the pork filling. Brush the top of the edges with beaten egg and seal the lid in place.
5. 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.
6. 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.
7. 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!.

Recipe : Hand Raised Pork pie

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Simple tips to make Hand Raised Pork pie

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