Those that have followed my blog for awhile know I have a list of food I like to eat when we go back home to the UK. Fish and chips, sausage rolls and pork pie. Obviously I don’t eat them the entire time we’re there, I have to fit in the plane seat on the way back. But I do get through the list!
It’s been on my to do list to make homemade pork pie for quite awhile now. When my father in law mentioned that he loves pork pie as well I decided now was the time. They’ve gone home now and it’s strange not to have them here. We really enjoy visiting with them. Holidays seem to go by way too fast. We are already planning the next few visits and the way time flies, well it won’t be long.
Technique for the pork pie filling:
Now, I won’t lie, this is a time consuming dish. Worth it, but yes it will take awhile. Mainly because of finely chopping the meat. I didn’t want to use mince for this.
The recipe I used as a guide was from the BBC for Raised Pork Pie but with my twist. As it is apple picking season, any excuse to use up the apples will do. Pork goes really well with sage, thyme and apple. Finely chop the meat, apple and garlic. When you chop the meat remove any hard fat. You do want a balance of fat but you want that fat to render into the meat when cooking. Add the herbs, sea salt and pepper.
Mix well and set aside.
Technique for pastry:
Next prepare the baking tin. I used an 8″/20cm springform pan and lined the bottom with parchment paper. In a saucepan melt the butter in the water. Bring it to a high simmer but don’t boil.
In a large mixing bowl add the flour and make a well. Carefully pour the liquid into the flour.
Mix well with a spatula or wooden spoon. When it becomes cohesive turn it out on a floured surface.
This will be fiddly! Make no mistake. Knead for a minute or so then divide it 1/3 and 2/3. Cover and set aside the 1/3. Flour the rolling pin to minimise the stickiness. Roll out the pastry out thinly. Fold it into a quarter.
This helps get it into the pan a bit easier. Gently unfold it and press it up the sides. Make sure there aren’t any holes or cracks. Use your knuckles as nails are not your friends here! Add the filling pressing it firmly into the pastry.
Roll out the remaining pastry then lay it on top of the pie. Pinch the ends together and take a wooden spoon and poke the end in to make a hole in the top.
Bake for 30 minutes at 350F/180C. Reduce the heat to 325F/160C and bake for 90 more minutes. Beat the egg and brush the top of the pie with the egg.
Bake for 20 more minutes. Let cool. In a small saucepan add the chicken stock and thyme. Bring to a boil and add the gelatin. Allow to cool to room temperature.
Remove the thyme. Using a funnel, gradually add the stock liquid to the pie. This takes awhile as you don’t want the liquid to overflow.
Allow the whole pie to chill in the fridge overnight.
Serve with a side salad. On the table we had salad cream, brown sauce, coleman’s mustard and branston pickle. Can’t get more English than that! 🙂
Pork Pie with Apple and Thyme
A classic English dish with a twist of apple and thyme
- 2.25 lbs pork shoulder/butt 1000 grams
- 1/2 lb pork belly 200 grams
- 1 large apple
- 2-3 cloves garlic, finely chopped
- 2 tsp fresh thyme
- 2 tsp fresh sage
- pinch sea salt
- 1/2 tsp fresh ground black pepper
- 575g all purpose flour
- 200 grams salted butter
- 220 ml water
- 1 egg, beaten
- 2 packets gelatin a packet equals 3 leaves
- 300 ml chicken stock
- handful thyme sprigs
Finely chop the meat, apple, garlic and herbs. Mix well and set aside. Make sure you remove the hard fat.
Preheat the oven to 350F/180C.
Heat the water and butter until a high simmer. Add the flour to a mixing bowl and create a well. Pour the hot liquid into the bowl and mix well. Turn out onto a floured surface and knead for a minute or so.
Line the bottom of an 8"/20cm springform pan with parchment paper. Divide the pastry in a 1/3 and 2/3. Cover the 1/3. Roll out the rest thinly and place into the pan. Press the pastry up the sides, make sure there aren't any holes or cracks. Press the filling into the pastry.
Roll out the remaining pastry and place it on top of the filling. Pinch the ends together. Use a wooden spoon end to create a hole in the top.
Bake for 30 minutes then reduce the temperature to 325F/160C and bake for 90 minutes more. Brush the beaten egg over the top and bake for 20 more minutes. Let cool.
Bring the chicken stock and thyme to a boil. Add the gelatin and let cool. Using a funnel, carefully pour the gelatin liquid into the pie. Chill overnight in the fridge. Serve with a side salad.