Pork Pie (Lard Pastry) Recipe



Pork Pie (Lard Pastry) Recipes

Ingredients :

3lb shoulder of pork

2lb pig's feet

1 medium onion, sliced

1/4 tsp dried leaf thyme

1 large bay leaf

3 whole cloves

2 tsp salt

6 peppercorns

boiling water

Lard Pastry (recipe follows)

3/4 cup chopped onion

1/2 tsp sage

1 tsp salt

1/4 tsp pepper

2 tbsp butter

1/2 cup water

1 egg yolk

1 tbsp milk

Method :

Remove bone and all fat from pork. Discard fat. Cut meat into 1.5 inch (3.75cm) cubes and store in refrigerator for use later. Combine pork bones, pig's feet, slices onion, thyme, bay leaf, cloves, 2 tsp salt and peppercorns in kettle. Add boiling water to just cover. Bring to a boil. Turn down heat, cover and simmer 3 hours. Strain broth from pork bones and pig's feet. Remove any pieces of lean meat from pig's feet and add to raw pork. Discard all bones. Chill broth and lift off and discard fat. Boil broth hard until reduced to about 2 cups (500ml) if necessary. Set aside for use later. Heat oven to 325F (160C). Have ready a 9-inch (23-cm) spring-form pan, 3 inches (7.5cm) deep.

Roll 2/3 of the Lard Pastry into a round big enough to line the bottom and sides of the spring-form pan. Ease it into the pan, anchoring it by pressing firmly against the sides of the pan. Put the cubed raw pork and the buts of meat from the pig's feet into the pastry-lined pan. Sprinkle with chopped onion, sage, 1 tsp salt and pepper. Dot with the butter. Roll the remaining dough into a round a little larger than the top of the pan. Lay it over the meat, moisten the under edge and seal it to the under crust by pressing and crimping firmly. Cut a small round hole (about the size of a quarter) in the centre of the top crust. Pour in 1/2 cup (125ml) water. Bake about 4 hours or until pork is completely cooked through and pastry is well browned. Beat egg yolk and milk together with a fork and brush this over top crust after baking 3 hours. Remove pie from oven. Heat the 2 cups (500ml) broth saved from cooking pig's feet and pour as much of the broth into the hole in the top as the pie will take. Cool then chill for at least 12 hours. Serve cold cut in wedges or thick slices.

Serves 12-16

Lard Pastry Recipes

2/3 cup boiling water

1.5 cups lard

4 cups sifted all-purpose flour

1.5 tsp salt

Method : Add boiling water to lard and beat with wooden spoon or rotary beater until creamy. Cool. Stir in flour and salt, mixing with a fork. Gather into a ball, wrap in waxed paper and chill. Roll and use for Pork Pie (Lard Pastry) as directed in recipe.


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