Pork Pie Recipe
Embark on a culinary journey with our delectable Pork Pie, a savory masterpiece that pays homage to the rich tradition of hearty, flavorful pies. This recipe seamlessly blends a golden, flaky crust with a robust, seasoned pork filling, creating a symphony of tastes and textures that will captivate your taste buds.
Crafted from a perfect balance of all-purpose flour, cold butter, and a touch of salt, the pastry encases the savory treasure within. With a tender yet sturdy structure, the crust serves as the foundation for the culinary adventure that awaits.
Pork Pie Recipe
Equipment
- Mixing bowls
- Pastry cutter or food processor
- Rolling Pin
- 9-inch pie dish
- Frying pan
- Wooden Spoon
- Small saucepan
- Pastry brush
- Oven
Ingredients
For the Crust:
- 3 cups all-purpose flour
- 1 cup unsalted butter cold and cubed
- 1 teaspoon salt
- 1/2 cup ice water
For the Filling:
- 1.5 pounds ground pork
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup breadcrumbs
- 1/4 cup chicken stock
For the Jelly:
- 1/2 cup pork or chicken stock
- 1 packet unflavored gelatin
Instructions
- Prepare the Crust:In a large mixing bowl, combine the flour and salt.Add the cold, cubed butter and cut it into the flour using a pastry cutter or food processor until the mixture resembles breadcrumbs.Gradually add ice water, a little at a time, until the dough comes together. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:Preheat your oven to 375°F (190°C).
- Make the Filling:In a frying pan over medium heat, cook the ground pork until browned.Add the chopped onion, minced garlic, sage, thyme, salt, and pepper. Cook until the onions are softened.Stir in breadcrumbs and chicken stock, then remove from heat.
- Roll Out the Pastry:On a floured surface, roll out two-thirds of the chilled pastry to line the bottom and sides of the pie dish.
- Add the Filling:Fill the pastry-lined dish with the pork filling, pressing it down gently.
- Roll Out the Top Crust:Roll out the remaining pastry to create a lid for the pie. Place it over the filling, sealing the edges with the bottom crust. Trim any excess pastry.
- Make the Jelly:In a small saucepan, heat the pork or chicken stock. Sprinkle the gelatin over the stock, stirring until dissolved. Allow it to cool slightly.
- Pour in the Jelly:Pour the cooled stock and gelatin mixture over the pork filling in the pie, ensuring it fills any gaps.
- Bake:Place the pie in the preheated oven and bake for 45-50 minutes or until the crust is golden brown.
- Cool and Serve:Allow the pork pie to cool in the dish before transferring it to a wire rack. Once cooled, slice and serve.
Notes
This savory pork pie is a delicious addition to your table, perfect for gatherings and picnics.
