FOOD + DRINK
THE LIFE OF PIE CONT .
Raised Pork Pie with Hot Water Pastry Recipe by : Doves Farm
Cook time : 70 - 80 minutes Makes : 1 raised pie
Ingredients :
For the hot water pastry :
• 300g Doves Farm Organic Plain White Flour
• Pinch of salt
• 1 egg
• 150ml water
• 100g lard
• Butter , for tin
For the pork pie filling :
• 1 tsp chopped sage
• 1 / 2 tsp salt
• 1 / 4 tsp mace
• 1 / 4 tsp ground pepper
• 1 tsp lemon rind , grated
• 300g minced pork
• 200g pork sausage meat
• 200g bacon cubes
Method :
For the hot water pastry : 1 . Put the flour and salt into a bowl and stir to combine .
2 . Break the egg into the middle of the flour . Beat the egg in the bowl , combining it with the flour until it is dispersed through the flour .
3 . Measure the water into a saucepan , add the lard and put over a medium heat .
4 . As soon as the pan comes to the boil , remove it from the heat .
5 . Pour the hot liquid into the flour mixture while stirring .
6 . Using your hands gather the mix together to form a soft and smooth ball of dough .
7 . Cover and leave for 20 minutes .
For the pork pie filling : 1 . Measure the sage , salt , mace and ground pepper into a small bowl and stir to combine .
2 . Finely grate the lemon rind into the bowl and stir to make the seasoning mix .
3 . Put the pork mince , sausage meat and chopped bacon into a mixing bowl and mix together well .
4 . Stir in the seasoning mix .
For the Raised Pork Pie : 1 . Preheat the oven to 170 ° C / 150 ° C Fan / Gas Mark 3 .
2 . Rub butter generously around the base and sides of a 15cm / 6 ” round , loose bottom , deep cake tin or insert a baking liner .
3 . Take two thirds of the pastry and press it into the bottom and sides of the dish .
4 . Tip the pie filling into the pastry lined tin and smooth the top .
5 . Moisten the pastry rim with water .
6 . Lightly dust the work surface with flour , put the remaining dough in the middle and sprinkle it with more flour .
7 . Roll the pastry into a 15cm / 6 ” circle .
8 . Brush a little water around the circumference of the pastry circle .
9 . Press a 3cm / 1 1 / 4 ” cookie cutter or egg cup into the centre of the pastry and remove the small pastry circle . This will allow steam to escape during cooking .
10 . Transfer the pastry circle over the filled pie , inverting it so the moistened side is down .
11 . Press , pinch or crimp together the outside edges using your fingers or the flat prongs of a fork .
12 . Brush the remaining beaten egg over the top of the pie .
13 . Place the pie on an oven tray and bake for 70 - 80 minutes until golden .
14 . Allow the pie to cool completely in the tin .
15 . Carefully push and lift the cold pie out of the tin .
16 . Wrap the pie and refrigerate , it ’ s best eaten within 3 - 4 days .
62