Name: Pork pie
Cook time: 140 min
Total time: 140 min
Yield: 10
Ingredients: 375 gram (12 ounces) minced (ground) pork; 315 gram (10 ounces) lean boneless pork,chopped coarsely; 4 rindless bacon slices (260g), chopped finely; 1 tablespoon each finely chopped fresh flat-leaf parsley and sage; 1/2 teaspoon each ground nutmeg, allspice and black pepper; 1 drained anchovy fillet, chopped finely; 1 egg, beaten lightly; 3/4 cup (180ml) water; 90 gram (3 ounces) butter, chopped coarsely; 2 2/3 cup (400g) plain (all-purpose) flour; 1 cup (250ml) chicken stock; 1 cup (250ml) water; 5 teaspoon powdered gelatine

Pork pie

Pork pie is a classic British dish made with hot water pastry that is traditionally eaten cold. This makes it perfect for picnics or even as a quick snack snatched from the fridge while you're on the go.

Serves 10

Cook

2H 20M

Ingredients

375 gram (12 ounces) minced (ground) pork

315 gram (10 ounces) lean boneless pork,chopped coarsely

4 rindless bacon slices (260g), chopped finely

1 tablespoon each finely chopped fresh flat-leaf parsley and sage

1/2 teaspoon each ground nutmeg, allspice and black pepper

1 drained anchovy fillet, chopped finely

1 egg, beaten lightly

3/4 cup (180ml) water

90 gram (3 ounces) butter, chopped coarsely

2 2/3 cup (400g) plain (all-purpose) flour

1 cup (250ml) chicken stock

1 cup (250ml) water

5 teaspoon powdered gelatine

Method

1.For hot water pastry, bring water and butter to the boil in small saucepan then add to processor with the flour; process until ingredients come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.

2.For the jelly, bring chicken stock and the water to the boil in small saucepan. Remove from heat; stir in gelatine until dissolved.

3.Preheat oven to 220°C/425°F. Grease 20cm (8 inch) round spring form tin.

4.Combine pork, bacon, herbs, spices and anchovy in large bowl.

5.Roll two-thirds of the pastry on floured surface until large enough to line base and side of tin. Ease pastry into tin, press into side; trim edge, make sure there are no cracks in the pastry. Place tin on oven tray. Fill with pork mixture then pour over ¹/³ cup jelly; brush edge of pastry with egg. Roll remaining pastry to cover filling; pinch edge to seal. Cut 2.5cm (1 inch) circle from top of pie, discard circle; brush pastry top with egg.

6.Bake pie 30 minutes. Reduce heat to 200°C/400°F. Bake a further 1¼ hours. Cool.

7.Using a funnel, pour remaining slightly warmed jelly slowly into hole in pie. Cover, refrigerate overnight. Cut pie into wedges to serve.

Use as much of the jelly mixture as the pie will hold keep topping it up slowly to allow time for the jelly to settle through the meat mixture.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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