Recipes

Method

1. 1.
   Combine water, rosemary, lard and salt in a small saucepan.
2. 2.
   Bring to the boil, take off heat and set aside for 5 minutes to allow the lard to melt and the rosemary to steep its flavour and oils into the liquid as much as possible.
3. 3.
   Sift your flour into the bowl of a stand mixer with paddle attachment
4. 4.
   On low speed mix the flour while slowly pouring in your beaten eggs.
5. 5.
   Increase to medium speed and mix thoroughly for 1-2 minutes until the eggs are well combined and the mixture looks sandy.
6. 6.
   Strain off rosemary from the hot water/lard liquid and pour the liquid back into the saucepan, bring the liquid back to a boil
7. 7.
   While the mixer is running on low speed, slowly pour the hot liquid into the flour/egg mix. Be careful not to add the liquid too fast or all at once as the dry mix needs time to slowly absorb the wet and you may get some splash back if added to quick.
8. 8.
   Be sure to scrape down the sides as you go.
9. 9.
   Once all the liquid has been added, increase speed to medium and give it a thorough mix for 2 mins until mixture looks gooey and shiny.
10. 10.
    Pour the dough onto a greased tray and cover the surface with baking paper, allow to cool slightly for 5 minutes, before putting in the fridge for 30 mins - 1 hour until the dough firms up slightly and is ready to use.
11. 11.
    Pork Mince: Mince the pork through a fine blade
12. 12.
    Mix through the seasonings really well by hand or in a stand mixer with paddle attachment.
13. 13.
    You do not want the mixture to look course or crumbly. Consistency should be smooth and well combined, if needed you can add a small splash of water to help smooth the mixture.
14. 14.
    Roll into 12 100g balls.
15. 15.
    Pork Pie Jelly: Good quality pork stock (made with added smoked hocks and/or bacon bones).
16. 16.
    Season with a little salt and Pedro sherry
17. 17.
    Set with gelatine based on the natural gelatinous level of the stock.
18. 18.
    Pork Pie Construction: You will need 12 individual good quality non-stick pie/cake tins (90mm Ramekin)
19. 19.
    Spay tins with a light layer of oil.
20. 20.
    Remove your dough from the fridge and roll 12x 115g balls (pie bases) + 12x 35g balls (pie lids). Be sure the balls are as smooth as possible, this will ensure you get nice, neat and tidy pie.
21. 21.
    Using rolling pin, roll each base Into a 14-15cm wide disk.
22. 22.
    Place the base down into the tin carefully making sure it has made contact with the bottom edges of the tin as best as possible. Be sure not to pull or rip on the dough as this will thin edges or put holes in your pie. By tapping your tin hard on the bench a few times will help the dough base to fall and find its way down into the tin without needing to push or stretch it down yourself.
23. 23.
    Leave around a 2cm overhanging collar. Place your pork ball into the pie base.
24. 24.
    Roll out your lid dough balls into 8-9cm disks or at least wide enough to cover the top of your pie and join together to meet the collar of the base.
25. 25.
    Before attaching the lid, cut out a small steam hole in the centre of the lid using a small round cutter. You can also just form a little whole using your pinky finger.
26. 26.
    Wet the pie collars of the base with a little water and place the lid on top. Join the collar and the lid but pressing them firmly together making sure there are no openings or gaps. Crimp your pie edges down around the top order of your pies.
27. 27.
    Cooking and Setting Pies: Preheat oven to 190c fan forced.
28. 28.
    Brush the pies with egg wash before baking for 35-45 mins depending on your oven
29. 29.
    While pies are baking, warm your jelly in a saucepan.
30. 30.
    Pies Core temperature should reach 70c, pies should be a dark golden colour.
31. 31.
    Remove pies from oven and sit for 5 mins
32. 32.
    Using a clean tea towel and being careful as pies will be juicy and hot still, remove the pies from non slip tin as soon as possible and sit on a cooling rack. Immediately after and while your pies are still warm. plunge each pie with the warmed jelly through the steam hole in the centre. You can do this by using a marinade injector, syringe or a funnel.
33. 33.
    As the pie soaks up the jelly they will need topping up every 15 mins or so until they can no longer take on any more liquid.
34. 34.
    Chill until pies are set and cold. Enjoy!