Handraised Pork Pie

Recipe Ingredients

		Filling
		Pork bones
		Water - as needed
		Parsley - to taste
1		Thyme sprig
		Black peppercorns - to taste
2 tablespoons	30ml	Cider - (1 fl oz)
2 teaspoons	10ml	Gelatin
1/4 teaspoon	1.3ml	Onion (medium)
1/2		Granny Smith apple
8 oz	227g	Pork breast - (trimmed weight)
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Egg
		Hot Water Paste
7/8 cup	207ml	Water - (7 fl oz)
5/8 cup	123g / 4.3oz	Lard - (5 oz)
1 teaspoon	5ml	Salt
4 cups	250g / 8.8oz	All-purpose flour

Recipe Instructions

Filling: Cover pork bones with water. Add parsley, sprig of thyme and black peppercorns and cook for 1 hour. Strain. Reduce to 1/4 cup. Add cider and gelatin and allow to cool.

Make hot water paste: Boil lard with water. Heat flour and salt in a bowl in the oven. Add lard and water to flour and mix until dough leaves sides of bowl. Knead dough and when smooth, and while still hot, roll into a loaf shape. Cut off 1/4 of the paste, (for the lid) and place in a bowl over hot water to keep warm.

Up-end a 2 pound jam jar and dust with flour. Lightly dust dough with flour. Place dough onto jar and mold it carefully around the jar until approximately 1/4-inch thick. Cut a cross in the top.

Clip (use a bulledog clip) a piece of double folded paper around the paste and then up-end jar and pour hot water into the jar. The paste will slide off easily. Place the mold onto a greased baking sheet. Do not remove the paper.

Finely chop the onion and apple. Cut pork into 1/4-inch dice and season highly with salt and pepper. Preheat oven to 350 degrees. Fill the pastry mold with layers of pork, onion and apple ending with a layer of pork, do not pack tightly. Trim paper away 1/2-inch below rim of pastry to fit top. Dampen edge of pastry with water and affix lid crimping edges together. Gild with egg and bake in the oven for 1 1/2 hours. Thirty minutes before the end of cooking, remove paper band and brush sides with egg.

Remove pie from oven and using a small funnel pour in the slightly warmed stock. Place in the refrigerator. Serve the pie cold with a little hot mustard on the side.

This recipe yields 2 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0092) - from the - TV FOOD NETWORK

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