Pork pie is a traditional English staple that seems as old as England itself. That may not be true but it should be! There are different ways to make it including making it in a terrine (using a metal or glass bread pan usually about 6 inches long by 3 inches high. The recipe I am giving you is using an actual pie crust.usually about 6 inches long by 3 inches high. The recipe I am giving you is using an actual pie crust. Yes, I know it seems like a lot of work but not if your English or wish to try something
special!
INGREDIENTS (pork filling)
about a pound of pork shoulder (no bone) which you will want to brine overnight in water
using a 1/2 cup of sugar and a 1/2 cup of salt for the brine
3 strips of thick bacon fried to a light brown and cut
into 1 inch pieces
1/2 cup virgin olive oil
3 carrots, peeled and minced
3 stalks of celery minced
1/2 tsp of fresh ground nutmeg
1/2 tsp ground allspice
1 tsp kosher salt
1 tsp coarse black pepper
DIRECTIONS FOR PORK FILLING:
1. prehheat oven to 350 degrees
2. take the pork shoulder out of the
brine (you can rince it in cold water)
3. cut the pork shoulder into i inch cubes
4. pour the 1/2 cup of virgin olive oil in a
lg fry pan over moderate heat and saute
until meat is slightly brown and remove
from heat
4. in a large sauce pan of boiling water
par boil the minced carrots and celery
about ten minutes and drain
5. put the pork including the oil into a
roasting pan
6. add the vegtables to the roasting pan
sprinkle salt and pepper over ingredients
and bake about 30 minutes (set aside)
INGREDIENTS FOR THICKENER
1/4 cup virgin oil
2 lbs pork neck bones'
2 pigs feet that are cut in half length wise
2 medium onions, peeled, cut in half and sliced
3 carrots, peeled and cut into i inch pieces
3 stalks of celery cut into 1 inch pieces
3 sprigs of sprigs of fresh thyme; 3 sprigs of fressh
parsley and 3 bay leaves and tied together
1/4 cup of flour and enough water to first make
a paste then additional water to the thickness of
heavy cream
1 enough water to cover bones in fry pan
DIRECTIONS:
1. using a heavy roasting pan 9 by 12 inches by
3 inches high; pour the oil in over moderate heat
2. fry the onions, carrots and celery about 15 minutes
to slightly brown
3. add the neck bones and saute about an addtional
15 minutes turning them until brown on all sides
4. add the pigs feet and the water untill thcoe bones are
covered and cook on top of the stove on low heat fro
about 3 hours
5. remove meat add flour thickener to finish thickener
MAKE PIE CRUST-SEE RECIPE #
PUTTING THE PIE TOGETHER:
1. mix the filling and then pour it into the crust
2. add enough e mhickener to be even with the
top of the filling
3. add the pastry top on the pie and crimp around
the edge
4. make a wash of 1 egg and 2 tab water and brush
the top of the pie and make 3 slits in the top
5. bake in oven at 350 degrees for 45 minutes; until
golden brown
6. should serve 6 to 8 generously
special!
INGREDIENTS (pork filling)
about a pound of pork shoulder (no bone) which you will want to brine overnight in water
using a 1/2 cup of sugar and a 1/2 cup of salt for the brine
3 strips of thick bacon fried to a light brown and cut
into 1 inch pieces
1/2 cup virgin olive oil
3 carrots, peeled and minced
3 stalks of celery minced
1/2 tsp of fresh ground nutmeg
1/2 tsp ground allspice
1 tsp kosher salt
1 tsp coarse black pepper
DIRECTIONS FOR PORK FILLING:
1. prehheat oven to 350 degrees
2. take the pork shoulder out of the
brine (you can rince it in cold water)
3. cut the pork shoulder into i inch cubes
4. pour the 1/2 cup of virgin olive oil in a
lg fry pan over moderate heat and saute
until meat is slightly brown and remove
from heat
4. in a large sauce pan of boiling water
par boil the minced carrots and celery
about ten minutes and drain
5. put the pork including the oil into a
roasting pan
6. add the vegtables to the roasting pan
sprinkle salt and pepper over ingredients
and bake about 30 minutes (set aside)
INGREDIENTS FOR THICKENER
1/4 cup virgin oil
2 lbs pork neck bones'
2 pigs feet that are cut in half length wise
2 medium onions, peeled, cut in half and sliced
3 carrots, peeled and cut into i inch pieces
3 stalks of celery cut into 1 inch pieces
3 sprigs of sprigs of fresh thyme; 3 sprigs of fressh
parsley and 3 bay leaves and tied together
1/4 cup of flour and enough water to first make
a paste then additional water to the thickness of
heavy cream
1 enough water to cover bones in fry pan
DIRECTIONS:
1. using a heavy roasting pan 9 by 12 inches by
3 inches high; pour the oil in over moderate heat
2. fry the onions, carrots and celery about 15 minutes
to slightly brown
3. add the neck bones and saute about an addtional
15 minutes turning them until brown on all sides
4. add the pigs feet and the water untill thcoe bones are
covered and cook on top of the stove on low heat fro
about 3 hours
5. remove meat add flour thickener to finish thickener
MAKE PIE CRUST-SEE RECIPE #
PUTTING THE PIE TOGETHER:
1. mix the filling and then pour it into the crust
2. add enough e mhickener to be even with the
top of the filling
3. add the pastry top on the pie and crimp around
the edge
4. make a wash of 1 egg and 2 tab water and brush
the top of the pie and make 3 slits in the top
5. bake in oven at 350 degrees for 45 minutes; until
golden brown
6. should serve 6 to 8 generously
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