Davids Recipes

Pork Pie Recipe
Filling
-100gm diced pork belly (fine dice)
-200gm minced pork
-100gm smoked bacon
-1 pinch nutmeg
-1 tsp mace
-1/2 tsp sage
-1/2 tsp thyme
-1/2 teaspoon cracked black pepper
-salt
-1/2 tsp English Mustard
-1/2 tsp onion powder
MIx all together in a bowl and keep cold

Pastry
-80gms Lard
-100ml water
-225gm Plain flour
Heat water and lard together in a pan simmer until all lard melted
Add flour and beat on the heat for 4 mins .Should have a firm ball of warm pastry.
Tip on to a board and when cool enough to handle start needing the paste for 10 mins do not let it get to cold .
line your mould grease as well
keep 1/3 of pastry for the top
flatten pastry with hands and then place in to your mould using finger tips push into place .Make sure no holes in the pastry
when lined place in the fridge for 20 mins to set and rest .

Building
-remove pastry from the fridge and fill with the meat mix
-place lid on and pinch the top and bottom together make sure its sealed well.
make a hole in the top of the pastry to let the steam out
pre heat oven to 180oc place in the oven after 20 mins reduce to 160oc and cook for further 70mins after 60 mins remove from the oven and brush top with egg wash and return to the oven .

Jelly
heat 200ml chicken stock
soften up 2 leafs of gelatine then add to the chicken stock whisk
until desolved
with a funnel slowly poor into hole in the top
be patient as it takes a while to reach all areas
keep topping up until liquid is at the top.
Place in the fridge to set overnight
enjoy some for breakfast

Happy cooking