Classic English Pork Pie

Rating: 3.7778 / 5.00 (9 Votes)

Total time: 45 min

Meat jelly:




(Pate with pork filling) Jelly: * Put all the ingredients in a large saucepan, add water until the whole is covered, and let the whole boil. Cover and simmer on low heat for about three hours.

* Then strain through a sieve into a clean frying pan and boil vigorously until the liquid is reduced to about 600 milliliters.

* Season to taste and cool.

Filling: * Cut pork and ham into small cubes.

* Gently whisk half of the pork with a quarter of the ham in a hand mixer until everything is nicely chopped together.

Place the mince in a suitable bowl.

* Mix the rest of the diced meat and ham with spices, herbs, anchovy sauce, a tsp of salt and a little pepper.

* To taste, fry a small mass of mince in the frying pan and then taste.

Dough: * Flour and salt in a Weitling form.

* Rub in butter and knead until mixture is crumbly. * Beat a whole egg and the egg yolks together with the water and gradually fold in the flour until a soft dough is formed.

* Knead well until the dough is completely smooth, cut off 1/3 and set aside – this will later become the lid.

* Roll out the rest of the dough and shape into a baking dish (about 20 centimeters in diameter), the dough may hang in over the edge.

Further preparation: * Preheat the stove to 200 °C * Put the pork filling in the

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