Serves 4
| 200 g plain flour | |
| 75 ml water | |
| 1 tsp salt | |
| 50 g lard | |
| 2 tbsp water | |
| salt and pepper | |
| 400 g boneless pork | |
| 250 ml chicken stock | |
| 1 tbsp parsley | chopped |
| 1 egg | beaten for glazing |
| 125 ml stock | or water, hot |
| 0.50 tsp gelatine |
| Sift flour and salt together, boil water and lard, pour on to flour and mix using steel blade at speed 1. Cover and leave to rest for 20-30 minutes in a warm place. Divide in 4 using 2/3 of each quarter, mould around an inverted floured jam jar 60mm diameter to make a shell 50mm high. Using steel blade, mince meat on speed 2. Cook the meat in the stock until tender, drain reserving the stock, leave to cool and add parsley and season. Dissolve gelatine ingredients together to make jelly, allow to cool. Fill each pastry case with meat filling, pack tightly. Add 1tbsp of jelly to each pie. Roll out the remaining pastry and cut lids to fit the pies, slightly larger than required, brush top edge of pie with egg and seal edges of lid, make a hole in the top of each pie for steam to escape. Brush with beaten egg. Bake 200C for approximately 30 minutes. Use a funnel to fill each pie with remaing jelly, warmed up if necessary. | |
| Comment | |
|---|---|
| Entered | 2007-01-04 |
| Updated | 2008-01-02 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19