"Manly" here means rustic (ugly), unhealthy and delicious.
Pork pies for the boyfriend's family- This variant has no 'jelly' between pie and crust, so they won't keep for as long as normal ones, but I think they're better like this. The recipe I use is here, but I make a couple of alterations which are as follows:
Components: Pork mix and hot water crust pastry |
- No anchovy paste, allspice or mace. Instead, 1/4 teaspoon ground cloves, 1 teaspoon mixed spice
- More sage. Just over a tablespoon of finely chopped sage- gives it that really homely smell
- For flour: 4oz plain baking flour, 4oz strong wholemeal bread flour, because it's nice to have a bit more substance to the crust
Tips:
- Pack the meat tightly because it'll shrink a lot when cooking
- Don't add too much flour when rolling out the pastry because it'll flake
- If the pastry goes hard because it's cold, shove it in the microwave for a minute
- Use a baking tin with straight sides or they'll look like middle-aged mince pies
- They need longer than you think. As quite a girly girl, I am forever tempted to take pies out of the oven when they look pale and pretty, but this is not correct and will result in flaccid, undercooked pastry. When you're starting to look at them and think "Oh pork pies, life has not been kind to you", they are just about done. A good indicator is if you can put a nice thick layer of eggwash on before they go in and get a little pool of it on one side of one pie. When that turns sticky dark brown, and the meaty goodness is bubbling around the sides, they're done. I have included a disgusting close-up picture below to illustrate
- Let them cool on a cooling rack in the pie dish. The sides will still be very flaccid because the lard is hot when they come out of the oven. When cool, put them in the fridge. Pork pies taste best after two days.
Pork pies are hardy beasts, just wrap them in cling film and carry them in your bag for a man-sized snack/on the go meal.
Oh my good graciousness. I arrived here via your 2XC post, and these pies look absolutely amazing! Unfortunately, I live in a country where pork is illegal (don't get me started!) - so you've just made me doubly hungry!
ReplyDeleteCan't wait to get back to Britain and try this recipe! Three months is a long time to wait for a pie, but I'll let you know how I get on!
Love from the middle east!
james
Thanks so much! How horrendous for you. Is duck available in the middle east? I think the fat content in duck would be the closest approximation to pork, you could always try making a peculiar version thereof with that! Make sure to put in extra fat and pack quite tightly, as duck tends to shrink quite a lot when cooked.
DeleteOne's hubby consumed one before getting on a plane to China in the firm and fervent hope it would sustain him throughout the ordeal to come. God bless you, Mrs Mills xxx
ReplyDeleteMy friend is currently in China on her gap year, and while she has not yet lamented the loss of pork pie from her diet, I am sure it will soon catch up with her. On her return I will prepare a feast of English classics to tempt her back into the realm of hearty British nosh.
DeleteUr pies make me horny.
ReplyDeleteJennie, you are a terrifying lady.
DeleteI will make these for my man in order to get some sex out of him. Will report back with results. Prediction: Unlikely.
ReplyDeleteThank you for your glorious food advice.
best wishes
Repressed Girlf.
x
I am ex-pie-ted to make these.
ReplyDeleteI hear your friend Jennie Pritchard is really funny and brilliant. I think you should cook her food more often. The other three anonymous people before me agree...
ReplyDeleteStop saying 'flaccid'. It's unnerving.
ReplyDeleteThis isn't Jennie.
I SEE YOUR HIDDEN COMMENT ABOUT PACKING MEAT HAR HAR HAR HAR HAR
ReplyDeleteIf the pastry cools and gets difficult to use Hubs just blasts it for a few seconds in the microwave to warm it back through.
ReplyDelete