Thursday, March 12, 2015

Hot water pastry–Pork Pie


Hot water pastry–Pork Pie
500g flour
200ml water
100g dripping (or lard)
80g butter
1tsp salt (5–10g)



  • Gently heat the water, butter and dripping over a low heat. Once melted bring to a boil.
  • Sieve the flour and salt together into a bowl, make a well in the centre.
  • Mix together to form a ball of dough.

  • Wrap and leave to rest for an hour at room temperature.

  • Roll the pastry into a rectangle and then fold in thirds, repeat until the dough is smooth, 2 or 3 times).

  • Roll out the pastry to about 5mm thick. Line the dish, fill and bake. I used a terrine to make this pie, it was greased with butter and then put in the fridge to set before lining with the pastry.
  • The filling was a mixture of pork, nutmeg, chilli, salt, pepper, and mustard. Half of the filling was placed in the pastry lined terrine, hard boiled eggs placed down the centre, the remaining filling tightly packed in and the whole terrine banged to dislodge any air bubbles.

  • An egg yolk wash was brushed on before laying the pastry lid, with air vents cut out, on top and crimping the edges, then a final egg yolk wash.
  • Cook in a 200ºC oven for 30 minutes before lowering the temperature to 180ºC and cooking for a further hour.

  • Allow the pie to cool in the dish completely before carefully turning out. Best served room temperature with some relish or hot mustard.

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