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| 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 3/4’s 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
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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
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