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Serving Size : 8
450 Gram Plain flour (1 lb)
1 Egg yolk
150 Gram Lard -- diced (6 oz)
100 ml Milk (4 fl oz)
900 Gram Lean pork (2 lb) -- cut into 1/2 cm dice
3 Rashers Bacon -- finely diced
1 Teaspoon Fresh sage -- finely chopped
1 Teaspoon Fresh thyme -- finely chopped
1 Teaspoon Anchovy essence
1/2 Teaspoon Ground mace
1/2 Teaspoon Ground allspice
600 ml Chicken stock (1 pint)
1 Egg -- beaten, to glaze
15 Gram Gelatine (1/2 oz)
A robust pie from the Shires, justly famous for its juicy, jellied
filling. A little anchovy essence gives the meat an extra savoury
tang. The pies were originally served at high tea after a long day's
hunt.
Warm a mixing bowl and sieve the flour into it, make a well in the
centre and add the egg yolk.
Gently heat the lard in the milk until it has melted, then bring
rapidly to the boil. Pour immediately into the well in the flour and
draw the ingredients together with a wooden spoon to form a soft,
pliable but not sticky ball of dough. Transfer to a lightly floured
surface and knead until it is smooth and elastic. Cover and leave to
rest in a warm place for 20-30 minutes.
Pre-heat oven to 200 °C / 400 °F / Gas 6. Mix together the pork,
bacon, herbs, anchovy essence and spices. Moisten with 3 tablespoons
of the stock.
Roll out two thirds of the pastry on a lightly floured surface and
mould round a 1.1 kg (2 1/2 lb) floured straight sided jam jar, or
line a raised pie mould or drop-sided terrine. If using a jar, leave
the pastry to set on a baking sheet, then gently ease out the jar.
Pack the meat mixture into the pastry. Roll out the remaining pastry
to make a lid for the pie. Press the edges together tightly to seal.
Scallop the edges and decorate with pastry leaves. Cut a hole in the
centre of the lid. Tie a double thickness of buttered greaseproof
paper around the outside of the pie if formed using a jam jar. Brush
the top with beaten egg. Place on a baking sheet if using a mould or
terrine.
Bake for 20 minutes. Reduce the temperature to 180 °C / 350 °F / Gas 4
and bake for a further 2 1/4 hours. Remove the mould or greaseproof
paper, brush the sides and top with egg and return to the oven for
10-15 minutes, until well browned. Remove from the oven, leave until
almost cold.
Heat the stock in a saucepan and sprinkle in the gelatine. Stir
briskly until dissolved. Leave to cool slightly. Pour liquid through
the hole in the pastry lid. Leave in a cool place overnight. Serve cut
in thick slices.
450 Gram Plain flour (1 lb)
1 Egg yolk
150 Gram Lard -- diced (6 oz)
100 ml Milk (4 fl oz)
900 Gram Lean pork (2 lb) -- cut into 1/2 cm dice
3 Rashers Bacon -- finely diced
1 Teaspoon Fresh sage -- finely chopped
1 Teaspoon Fresh thyme -- finely chopped
1 Teaspoon Anchovy essence
1/2 Teaspoon Ground mace
1/2 Teaspoon Ground allspice
600 ml Chicken stock (1 pint)
1 Egg -- beaten, to glaze
15 Gram Gelatine (1/2 oz)
A robust pie from the Shires, justly famous for its juicy, jellied
filling. A little anchovy essence gives the meat an extra savoury
tang. The pies were originally served at high tea after a long day's
hunt.
Warm a mixing bowl and sieve the flour into it, make a well in the
centre and add the egg yolk.
Gently heat the lard in the milk until it has melted, then bring
rapidly to the boil. Pour immediately into the well in the flour and
draw the ingredients together with a wooden spoon to form a soft,
pliable but not sticky ball of dough. Transfer to a lightly floured
surface and knead until it is smooth and elastic. Cover and leave to
rest in a warm place for 20-30 minutes.
Pre-heat oven to 200 °C / 400 °F / Gas 6. Mix together the pork,
bacon, herbs, anchovy essence and spices. Moisten with 3 tablespoons
of the stock.
Roll out two thirds of the pastry on a lightly floured surface and
mould round a 1.1 kg (2 1/2 lb) floured straight sided jam jar, or
line a raised pie mould or drop-sided terrine. If using a jar, leave
the pastry to set on a baking sheet, then gently ease out the jar.
Pack the meat mixture into the pastry. Roll out the remaining pastry
to make a lid for the pie. Press the edges together tightly to seal.
Scallop the edges and decorate with pastry leaves. Cut a hole in the
centre of the lid. Tie a double thickness of buttered greaseproof
paper around the outside of the pie if formed using a jam jar. Brush
the top with beaten egg. Place on a baking sheet if using a mould or
terrine.
Bake for 20 minutes. Reduce the temperature to 180 °C / 350 °F / Gas 4
and bake for a further 2 1/4 hours. Remove the mould or greaseproof
paper, brush the sides and top with egg and return to the oven for
10-15 minutes, until well browned. Remove from the oven, leave until
almost cold.
Heat the stock in a saucepan and sprinkle in the gelatine. Stir
briskly until dissolved. Leave to cool slightly. Pour liquid through
the hole in the pastry lid. Leave in a cool place overnight. Serve cut
in thick slices.