Pork pies.

[Orfy]

Pork pie session #2

Filling
1.75kg Pork Shoulder
400g bacon
200g Black pudding
Tinned anchovies, nutmeg, allspice, fresh sage, salt, pepper

Jelly
1l Pork Stock
2 sachets gelatin

Pastry
1kg Plain Four
450ml water
350g Lard
Teaspoon salt.

2 spring form cake tins.


I did one traditional and one with black pudding.

[barefoot]

I can't believe you're putting so much rammel in a Pork Pie.
It should just be Shoulder Pork, Salt & White Pepper.
& stop messing about with artificial jelly, trotters are free, get your butcher to split it for you & just boil it while the pie's in the oven.
Add it when everything's cooled down a bit.
The jelly is to make the pie travel better!

[Spreckly]

They do look delicious Orfy. If I give you my address, will you send me a piece to taste, please?

[sazchops]

Save us a couple Orfy, I'll be down next week

[Orfy]

Session #3 (Due to imminent guest!) Pictures to follow

Still using spring form tins but hand raising the pastry up the moulds.
I release (Fold) the pastry away from the sides before filling loosely with the filling,
Home made trotter jelly this time.

Notes to self:
Next time need to make more pastry.
I added a little bread flour to the plain flour.
Used onion and carrot instead of celery
I put sume whole grain musturd under the pastry of 1/4 of a pie to see if it works.

Jelly. (Makes enough for multiple pie batches)

2 trotters
pig bones
1 bouquet garni (celery, bay leaf, thyme and parsley)
12 black peppercorns
4 cloves

Add the trotters, bones and herbs
Fill pan with water,
Boil, then simmer for 3 hours.
Strain. ( I use a cotton kitchen towel)
Reduce to 2 litre of jelly.

Filling
Enough for 2 large pies
1,7kg pork shoulder after rind removed rough minced (or fine hand chopped)
250 good black pudding (Optional)
4 anchovy fillets
1 tsp chopped fresh sage
1 tsp dried sage
1 teaspoon ground allspice
1 teaspoon fine grated nutmeg
1 level teaspoon salt
2 tsp ground black pepper,

Hot water crust Pastry
1000g plain flour
350g lard
450ml boiling water
3 tsp salt

Method.
Cooked for 20 minutes at 220 then 120 minutes at 180
I covered with parchment and foil at 30 minutes to go.

All the instructions state leave to cool before filling with jelly.
I like to put some jelly in whilst warm to get the penetration.

I then put on a plate in the fridge to cool an fill as required with jelly.

[LittleBrownFrog]

Is it possible for a moderator to please lock the pork pie thread & save me from temptation?!

[Orfy]

Is it possible for a moderator to please lock the pork pie thread & save me from temptation?!

Sorry.

[sazchops]

[mrs boodles]

Orfy, your pies look so YUMMY, makes one hungry just looking at them. Keep the food photos coming can you

[LittleBrownFrog]

[cluckymama]

Orfy!! like you pork pies have been on my "food things to do list" after seeing your porky creations i'm inspired! They look great.

[Orfy]

This is by product of pork pies.



I buy pork shoulder joints and it always comes with the skin on.

I'm gonna start experimenting with different salt flavourings.

[Bollybarb]

right i'm coming over!!

Looks great, well done (you are safe i'm in Cornwall at the mo!)