Bo's Raised Pork Pie
Ingredients
For the Pastry:
- 500g Plain Flour
- 175ml Water
- 100g Lard
For the Filling:
- 250g Pork Mince or Shoulder (cut into 5cms cubes)
- 250g Pork Belly (finely chopped or minced)
- 250g Streaky Bacon (finely chopped)
- 1 Pigs Trotter
- 3 Shallots
- 1 Apple
- 10 Sage Leaves (finely chopped)
- 2 Sprigs Thyme
- 1tsp Salt
- 1tsp Ground Black Pepper
- 1tsp Ground Mace
- A Grating of Nutmeg
- Stock
Method
First make stock: brown trotter in a hot oven for 20 minutes. Put into a large pan with apple, shallots, and thyme, and bring to boil. Simmer for a good couple hours. Strain and leave to one side.
Prepare filling by mixing all ingredients together. Leave to one side
Make pastry: In a medium saucepan put water and lard, cut into small pieces. Weigh out flour and put into a piece of folded baking paper. (This makes it easier to dump into the boiling water,lard mixture.). Bring water and lard to boiling point and then tip in flour and turn off the heat. The starch will burst and turn it into a slightly crumbly mix.
Turn onto a work surface and knead together until smooth.
Cut off a third.
Roll out the pastry, big enough to nearly line a 20cms loose bottom cake tin. Put it in and and squish up the sides until it nearly reaches the top. Pastry is warm and malleable. Put in filling and press down. Egg wash top edge.
Roll out lid, egg wash underside and then place on top filling. Crimp edges together. Egg wash the whole top, make a 1cms hole in the centre of the pie.
Put into a moderate oven (180 Centigrade/Gas Mark 4) and bake 30 minutes. Turn oven down to 160 Centigrade or Gas Mark 3 and bake for a further 1 and a quarter hours.
Carefully remove, take off the outside of the tin. I find if you pop a basin underneath the tin will fall down still on its base. Put pie onto a tray, wash the sides with egg and bake for a further 15-20 minutes to set the glaze.
When out of the oven use a funnel to pour the stock into the pie through the hole you made. Keep going until it comes out of the hole. Leave to cool and jelly will set.
Will keep well in a cool place for up to a fortnight.
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