Hot-Water-Dough Pork Pie Pastry Recipe
THE PERFECT PIE
Delicious Family Recipe
This dish was always a favourite at my Grandma’s house and was served with fresh, boiled vegetables. It makes a great dinner. I've made a few of my own variations over the years; I hope you like it.
Ingredients For the Pie
- one pound Flour, Plain [all purpose flour]
- 4 ounce Lard
- 3 onuce Butter
- 1/2 teaspoon salt
- Cup warm water
- teaspoon coriander
- teaspoon paprika
- 2 cloves Garlic
- small onion
- 1.5 LB Pork mince
Making the Filling
1. Finely chop the onions and garlic.
2. Mix them into the pork mince.
3. Season, add salt, white and black pepper, coriander, paprika.
4. An option here is also to add a little flour to the mix.
Instructions for Hot Water Crust
- Hot water crust pastry breaks all the usual rules of pastry making, normally all the ingredients have to be kept as cool as possible, this method produces a less crumbly and much firmer pastry.
- So place the water and fat into a pan and slowly bring to the boil, once boiling pour in the seasoned flour and mix into dough. Let it rest for about an hour.
- Place half the dough in a well greased tin and press it into the shape of the tin.
- Fill with the filling mix. I have found that if you roll the meat into a ball, it leaves a space all around it for the jelly to fill up later.
- Now roll out the rest of the dough to make a lid for the pie, it's nice to be a bit artistic, make leaf shapes and such like from the spare dough.
- Don’t forget to cut a hole in the crust lid, this is to pour the jelly mix in after cooking.
- And finally glaze it with a mixture of egg and milk.
- Cook for 1hour 30 minutes at gas mark 7 around 200C.
Make the Savoury Jelly
- 1 pig’s trotter (you should get them for free, as most butchers just throw them away.)
- 2 onions
- Salt, to taste
- 750ml water
- Carrot, celery whatever is to hand
- Boil the trotters in a pan cover them with water. Add onions, garlic, and carrots. Boil the mixture for about three hours. You can buy leaf gelatin, but this is more fun.
- Reduce the stock, and when reduced by about half, leave to cool.
- Strain the stock and set aside.
- You pick the little tasty pieces of meat from the trotters, and add them into your pie. Before it completely cools, pour in your jelly mix through the holes.
How to Put Your Pie Together
Now that you have your pastry, filling and jelly made it is just a matter of putting everything together.
Follow the instructions for making the crust and fill the pie with the meat leaving a small space around it.
- When it is almost cooked, heat the jelly mix, ready to pour it into the pie.
- Take the pie out of the oven and make sure that the holes you left in the pie lid are clear. Carefully pour the hot jelly liquid into the hole. tap the pie tin to help the liquid run right around it.
- Serve hot or cold with whatever you like, or eat them just on their own.
They are great for a picnic or just to eat sat by the fire.
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Since I originally wrote this recipe, I have experimented with another way to roll out and make the dough.
I used all the same ingredients except that I changed the flour to bread flour. This produces a far stretchier dough that will be easier to fit to your baking tins. Rather than packing the dough into the baking tin, roll it out, and then place into the tin as you would any pie pastry.