
PORK
PIE |
RECIPE
BY TALLYRAND |
 |

How
to make pork pie
The
humble British 'toad in the hole' generated many, many emails
from around the world requesting similar dishes. So continuing
with this theme and tying in with the previous month's pastry
recipes, we are going to make the quintessential British pie;
made famous by the Melton Mowbray's pork pies . . . or is
it?
France
can quite easily lay claim to this dish, because in the Provence
region, there is a small village called 'Pezanas', here they
have "les petite pate de Pezanas" or the small pastry
of Pezanas; which are a small (two bites) pork pies. They
were created in 1790 by the personal chef of Lord Clive of
India; who stayed there while briefly in exile. Suffering
from homesickness and a dislike of the local foods heavily
laced with garlic, his chef created them for him and when
they left as a show of thanks and appreciation, he presented
the village with the recipe. It is now held in such high esteem,
they have a culinary society dedicated to it, where on initiation
(in blue graduation gowns) candidates must swear to uphold
five rules and swear to it on a rolling pin. They are then
presented with a medallion in the shape of the miniature pie
on a purple ribbon.
Most
commercial pork pies however these days should really be termed
'bacon or ham pies' as they are made from cured meats and
not true pork. There are many recipes for pork pies and mine
is just one of them. But from this basic recipe try adjusting
it to suit your own taste, leave out the cheese, omit, reduce
or increase the sage etc. The pie can be made as one large
pie in a casserole dish, as individual ones in deep muffin
moulds or similar or made free form like the French version.
For
those non British out there, the term 'pork pie' has another
meaning also. People born in London call themselves Cockney's.
To be a true Cockney you have to have been born within earshot
of the sound of the bells of the Bow Church. Over the years,
the Cockneys developed their own language, called Cockney
rhyming slang. Where words or phrases are replaced by others
that sound or rhyme with the original. So telling lies is
known as telling 'pork pies'!
So
with these pork pies in the sky rockets of your
new whistle and flute, you could get on the dog
and bone to your friends, go down the frog and toad
using your plates of meat, to the rub-a-dub,
for a pigs ear, tell a few pork pies of your
own and no one would be any the wiser!
Email
me if you can't work it out and would like a full
translation!
I
am more than happy to share with you my personal favourites,
but prefer to hear from readers as to what recipes you would
like to see appear each week. So don't be shy . . . email
me and let me know.
Ingredients
for Pork
Pie
hot
water paste
onion
pork shoulder meat
chopped
sage
pork
sausage meat
eggs
milk
Wensleydale
cheese
light
chicken stock
powdered
gelatine |
1
1
700
2
300
3
100
100
1
|
kg
pc
gm
tbs
gm
pc
ml
gm
lt |
How
to make Pork
Pie
Basic
preparation for Pork
Pie
- Preheat
the oven to 190ºC
- Cut
the pork shoulder into 1/2 - 1cm dice or roughly mince
- Heat
chicken stock to a simmer and sprinkle in the gelatine while
stirring until thoroughly dissolved, set aside
Pork
Pie mixture
- Cook
the finely chopped onion in a little oil without colour
- Add
the pork and sage, cook quickly for 5 minutes
- Allow
to cool and add the sausage meat, combine thoroughly with
a wooden spoon
- Add
the beaten eggs and milk and combine
Creating
the pork pie
- Line
mould(s) with the hot water paste*
(keeping 1/4 of it for the tops)
- Spoon
in the mixture to 3/4s from the top
- Sprinkle
with the Wensleydale cheese (or combine this with the pie
mixture)
- Moisten
edges of pastry case with water, place a pastry lid on top
and crimp sides to seal
- Brush
pastry lid with some beaten egg
- Put
mould(s) on a baking tray and bake for 40 minutes until
golden brown
- Allow
to go cold in the moulds
- Cut
a small hole in the tops of the pastry
- Insert
a piping tube into the hole and pour in the stock until
it starts to overflow
- Place
in the refrigerator until set
Chef's
Tip for Pork
Pie
Serve
your pork pie chilled with 'Branston' or Ploughman's pickle,
crusty bread, a thick slice of English Cheddar, a tossed
side salad and a glass of beer for a true English Ploughman's
lunch!
*
To
make your pork pie see recipe for the hot water paste
- click here

Chef's
terminology:

|
|
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
|
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
|
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
|
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
 |
Enjoy
your Pork Pie and bon appetit . . . . .
Recipe
from professional
Chef Tallyrand

Email
Hub-UK : info@hub-uk.com

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