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Receta Handraised Pork Pie
by Global Cookbook

Handraised Pork Pie
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  Raciónes: 2

Ingredientes

  • Pork bones Water as needed Parsley to taste
  • 1 x thyme sprig Black peppercorns to taste
  • 2 Tbsp. cider - (1 fl ounce)
  • 2 tsp gelatin
  • 1/4 med onion
  • 1/2 x Granny Smith apple
  • 8 ounce pork breast - (trimmed weight) Salt to taste Freshly-grnd white pepper to taste
  • 1 x egg
  • 7/8 c. water - (7 fl ounce)
  • 5/8 c. lard - (5 ounce)
  • 1 tsp salt
  • 4 c. all-purpose flour

Direcciones

  1. Filling: Cover pork bones with water. Add in parsley, sprig of thyme and black peppercorns and cook for 1 hour. Strain. Reduce to 1/4 c.. Add in cider and gelatin and allow to cold.
  2. Make warm water paste: Boil lard with water. Heat flour and salt in a bowl in the oven. Add in lard and water to flour and mix till dough leaves sides of bowl. Knead dough and when smooth, and while still warm, roll into a loaf shape. Cut off 1/4 of the paste, (for the lid) and place in a bowl over warm water to keep hot.
  3. Up-end a 2 lb. jam jar and dust with flour. Lightly dust dough with flour. Place dough onto jar and mold it carefully around the jar till approximately 1/4-inch thick. Cut a cross in the top.
  4. Clip (use a bulledog clip) a piece of double folded paper around the paste and then up-end jar and pour warm water into the jar. The paste will slide off easily. Place the mold onto a greased baking sheet. Don't remove the paper.
  5. Finely chop the onion and apple. Cut pork into 1/4-inch dice and season highly with salt and pepper. Preheat oven to 350 degrees. Fill the pastry mold with layers of pork, onion and apple ending with a layer of pork, don't pack tightly. Trim paper away 1/2-inch below rim of pastry to fit top. Dampen edge of pastry with water and affix lid crimping edges together. Gild with egg and bake in the oven for 1 1/2 hrs. Thirty min before the end of cooking, remove paper band and brush sides with egg.
  6. Remove pie from oven and using a small funnel pour in the slightly warmed stock. Place in the refrigerator. Serve the pie cool with a little warm mustard on the side.
  7. This recipe yields 2 servings.
  8. Comments: Inspired by a wonderful morning in an English pub in Dartmouth, England.
  9. Recommended drink: A pint of English wallop.