Classic Buffet Pork Pie
|Pork hocks||2 Pound, split and cooked|
|Sausage meat||1⁄2 Pound|
|Pork shoulder||3 Pound|
|Onion||1 Small, chopped|
|Pastry mix||32 Ounce (For 2 Double Crust Pies)|
|Hard-cooked eggs||4 , shelled|
|Frozen puff paste||6 Ounce|
Separate pork-hock meat and some soft fat from bones and chop fine.
Mix pork-hock meat and fat with sausage meat and about 1/2 cup of the broth.
Dice shoulder pork into 1/2 inch pieces discarding gristle, fat and bones.
Add chopped onion, salt and pepper.
Next day, beat 2 eggs slightly with 4 tablespoons cold water and pour over pastry mix.
Stir in with a fork adding a little extra water if necessary.
Knead dough slightly and roll into a thick circle, about 14 or 15 inches in diameter.
Fit into a round 7x3 1/4-inch loose-bottomed bake pan or roll dough into an oblong and fit into a deep 11 X 6-inch loaf pan.
Press in well and patch if necessary.
Spread bottom with half the sausage meat and a third of the diced pork.
Press in the hard-cooked eggs.
Cover with remaining diced pork and top with sausage-meat mixture.
Press down lightly to fill in air spaces.
Dampen top edge of dough with slightly beaten egg.
Roll out puff paste and fit on top.
Pinch edges together and trim.
Brush top with beaten egg.
Wiggle a thick skewer into the centre to make a hole.
Decorate with cutouts made from puff paste scraps.
Brush again with egg.
Stand in a bake pan to catch drips and bake at 400F for 20 minutes.
Reduce heat to 350F and bake 3 hours.
Remove and cool slightly.
Press a small funnel into the centre hole.
Scrape fat from cold broth and heat until melted.
Taste for seasoning, then with a bas-ter or measuring cup with a lip gradually- pour broth into the funnel, tipping pan occasionally to distribute liquid.
Chill 24 hours.
To remove pie from pan, wrap outside with a hot wet towel and push up the bottom.