Without fail making ultimate Vickys Traditional British Pork Pie easy, tasty, practical.
Good Evening every body, at this time you get present recipe Vickys Traditional British Pork Pie with 18 ingredients and 21 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 21 stages of easy cooking Vickys Traditional British Pork Pie.
Ingredients for Vickys Traditional British Pork Pie
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Prepare : Pastry.
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Needed 145 grams : gluten-free / plain flour.
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Prepare : scant 1/2 tsp xanthan gum if using GF flour.
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Needed 2 grams : salt.
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Needed 60 grams : lard.
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Prepare 40 ml : water.
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Prepare : milk of choice to glaze.
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Needed : Filling.
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Needed 125 grams : minced pork belly.
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Prepare 80 grams : minced pork shoulder.
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Needed 15 grams : minced bacon.
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Needed 2 grams : salt.
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Prepare 1 1/2 grams : white pepper.
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Needed 12 grams : rusk / gluten-free breadcrumbs.
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Needed : Jelly.
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Needed 1 : pigs trotter.
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Prepare 5000 ml : water.
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Prepare 15 grams : gelatine.
If all ingredients Vickys Traditional British Pork Pie it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Vickys Traditional British Pork Pie
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Sieve the flour & salt together and rub in 30g of the lard.
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Heat the rest of the lard with the water and bring to the boil. Mix into the flour. When cool enough, knead well with your hands.
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Break a fifth of the dough off for the pie lid later, form both pieces into balls, wrap and refrigerate overnight.
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Mix the pork, bacon, salt, pepper and water together and add the rusk as required if the mixture is too wet. Don't add any more than the 12g stated.
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Form into a ball, cover and let sit in the fridge overnight for the bacon to cure the pork. This is what makes the baked pie meat look pink.
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Take the pastry from the fridge a couple of hours before you need it to let it come to temperature.
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Knead it until it's pliable then flour a surface and form it into a ball again.
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Get an ordinary sized jam jar and push it down hard into the middle of the dough. This will force up the dough that will become the walls of the pie.
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Turn the dough round and as you go, push and form it up the jar like as if you were making a clay pot on a rotating table.
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Squeeze it and work it up to the top of the jar, rotating to keep it the same thickness all the way around.
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Gently prise the dough away from the jar and slip it out.
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Firmly add the filling inside and mould the pastry to it, making sure there's no air trapped inbetween the sides of the filling and dough.
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Use some milk of choice - I use coconut milk - to wet around the rim, then roll out the dough for the lid and place it on top.
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Pinch the lid and wall of the pie together really well so it won't burst open, then using your fingers at opposite sides, gently squeeze in to give the pie it's traditional crimped shape.
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Chill a good 4 hours before baking.
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Meanwhile, for the jelly, put the pigs trotter in a pan with the water, bring to the boil then simmer for 3 or 4 hours until the liquid has reduced to around 500mls. Don't let the pan boil dry, add extra water as required.
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Remove the 500mls stock from the pan and stir in the gelatine. Do this so it'll be ready as your pie is coming out of the oven.
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Preheat the oven to gas 4 / 180C / 350F, glaze the lid with the rest of the milk and bake on a lined tray for 75 to 90 minutes until nicely golden brown. The pie walls will bow out, this is how it should look so don't worry that it's collapsed.
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Let the pie cool for 20 minutes, then poke a hole in the top and pour in the jelly mixture. Pour until the pie starts to overflow to completely fill it.
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Let the pie cool completely then refrigerate overnight. Remove from the fridge an hour before eating.
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These pies are meant to be eaten cold so don't reheat! Recipe makes one 450g traditional British Pork Pie.
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