Vale of Mowbray Grosvenor Pork Pie with Egg,, 0 g

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Take the rest of the pie meat mixture, pat it out to a rectangle that will fit over the eggs, and press it over the top. Brush the overhang of the pastry with a little beaten egg, then roll out the rest of the pastry to fit over the pie to form a lid. We have some of the best pork in Europe (and the world) and where I live in North Yorkshire, there are some wonderful free-range pig farms close by; so, fresh free-range pork as well as gammon, sausages and bacon are readily available in the local farm shop, plus it’s lovely to see the pigs happily playing in and munching on grass in the fields nearby, it’s a real field to fork enterprise. To make the pastry sieve the flour into a large mixing bowl with the salt. Put the lard and milk into a saucepan with the water, then heat until the lard has completely melted. Pour this hot liquid into the flour and beat together with a wooden spoon until combined, forming a soft, pliable ball of dough.

Pork is also a very cheap and nutritious meat and a large pork joint or piece of gammon makes an affordable meal for Sunday lunch, as well as for family suppers during the week. I love roast pork when served with apple sauce and a batch of home-made sage and onion stuffing, plus there’s all the leftovers for sandwiches, salads and pies too – it’s meat that keeps on giving. Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.

Modern pork pies are a direct descendant of the raised meat pies of medieval cuisine, which used a dense hot water crust pastry as a simple means of preserving the filling. [2] In France the same recipes gave rise to the modern Pâté en croute [ fr]. Many medieval meat pie recipes were sweetened, often with fruit, and were meant to be eaten cold: the crust was discarded rather than being eaten. A particularly elaborate and spectacular recipe described in medieval recipe collection The Forme of Cury was a meat pie featuring a crust formed into battlements and filled with sweet custards, the entire pie then being served flambeed: a distant descendant of this dish, with hollow pastry turrets around a central pork pie, was still current in the 18th century under the name "battalia pie". [3] Hannah Glasse's influential 1747 recipe collection included a recipe for a " Cheshire pork pie", having a filling of layers of pork loin and apple, slightly sweetened with sugar, and filled with half a pint (285ml) of white wine. By the 19th century sweetened fruit and meat combinations had become less common, and the raised crust pork pie took its modern form. Cover the pie with the pastry lid, push it down into the pie tin and tightly around the pie filling. Pinch edges of the pastry lid and the pastry overhang (from the base) together to seal the pie. Take a knife and go around the sides of the pie tin cleaning the pastry up. You can use up any left over pastry to make pastry pie leaves and other shapes etc. to go on the pie lid. This Pork, Egg and Ham Pie (very similar to a Gala Pie) is a very versatile pie which is great to eat in any season or on any occasion, Christmas, Easter or Summer Picnics etc. It is also a pie which you can make your own. Add in a few personal touches, depending on the season and the local availability of ingredients, like chopped apricots, wild mushrooms, green chili, or roasted red peppers etc. Next, using a pastry brush, paint a little egg yolk round the edge of each lid and gently press a lid on each pie, egg side down. Then, using a small fork, press the rims of the lids against the tops of the pie cases. Re-roll any pastry trimmings and cut out diamond-shaped leaves to decorate the lids. Then glaze the tops of the pies with the rest of the egg yolk and make a steam hole in each one. Now place the muffin tin on the baking sheet and bake the pies for 30 minutes on the middle shelf, then remove them from the oven.

Traditional pies use a mix of fat and cured meat, giving the filling a pink colour. They are often produced in moulds or forms, giving the outside of the pie a very regular shape. This method is simpler and cheaper for volume production, and hence the more common choice for commercial manufacturers. Brush one of the long pastry edges lightly with beaten egg and bring both sides to in the middle to encase the filling. (You may need to use the baking parchment to help you lift the pasty.) Press the all edges very firmly together to seal and trim the top neatly with a sharp set of kitchen scissors, leaving 1cm/½in or so for the crest. Crimp the top edge into a wiggly line on top of the pie. Bring a large pan of salted water to the boil, then boil the eggs for 7 minutes. Cool in cold water, peel and then set aside.

Tip the minced pork, sausage meat (remove and discard the skins if using sausages) chopped ham, sage and finely diced onion into a large bowl. Season with the salt and pepper and add a few good shakes of Worcestershire sauce. Mix well with your hands and between your fingers until completely combined. Roll the meat filling up into a ball and leave in the bowl. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk. To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough. The Nostalgia of Bonfire Night in Yorkshire". Girl About Yorkshire. 3 November 2016 . Retrieved 31 August 2017. Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down.