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Easy Pork Pie

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Ingredients
  Lean pork 1 Pound
  Powdered herbs 2 Teaspoon
  Salt To Taste
  Onion 1 Small
  Pepper To Taste
  Water/Stock 2 Fluid Ounce (1/2 Gill)
  Small onion 1
  Pastry crust 10 Ounce (Using 8 Ounce Flour)
  Hot water crust pastry 1 (using 8 oz. flour etc.)
Directions

Cut the meat into neat small dice and season to taste with herbs, salt and pepper.
Place the bones, finely-chopped onion, salt and pepper in a saucepan with the water or stock and simmer for 2 hr., so that the gravy when cold will form a firm jelly.
Mould the pastry with the hands or line a pie mould.
Put in the filling, add some stock and cover with pastry lid.
(The remainder of the stock should be reheated and added after the pie is baked and still hot.) 3 or 4 folds of greased greaseproof paper should be fastened round the pie to preserve its shape and prevent it becoming too brown.
Brush the top of the pie with egg, or milk, and make a hole in the centre.
Bake in a hot oven (425° F., Gas 7) at first and reduce heat as soon as pastry is set to moderate (350° F., Gas 4) for about 1 1/2 hr Remove the greaseproof paper or mould for the last 1/2 hr and brush the sides with egg or milk.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Pork
Cook Time: 
90 Minutes

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