Pork Pie Recipe

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Pork Pie Ingredients

150 g lard
450 g plain flour sifted
1 pinch of salt
1 egg
1 tsp powdered gelatin
500 ml chicken stock
675 g boneless lean pork chopped
1 fine
1 onion peeled and chopped
3 tsp dried mixed herbs
1 tsp salt

A Recipe for
Pork Pie

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This Recipe for Pork Pie is one of thousands in the Recipes-to-go Meat Cookbook.

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This is a recipe for Pork Pie from the recipe cookbook of Recipes-to-go (Meat)

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Pork Pie

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Pork Pie Directions

Melt lard in pan Add 300ml water and bring to the boil Using a fork,
stir liquid into flour and salt to make a dough Knead dough until
smooth

Reserve a quarter of the dough and keep it warm (covered with a bowl)
Mix together chopped pork, onion, mixed herbs and salt. Line base of
1kg loaf tin with remaining dough Turn pork into tin. Roll out
reserved pastry and use for lid. Seal pastry edges firmly, then trim
off surplus (use to make decoration) Crimp Edges.

Glaze pie with beaten egg and make two air holes Bake at 220c/425f or
Gas mark 7 for 30 mins then reduce heat to 190c/375f Gas mark 5 for 1
hour.

Cool in tin for 30 minutes then turn onto a wire rack.

Dissolve Gelatin in stock and carefully pour into pie using a funnel.
leave to set. Serve pie with salad.

Serves: 8

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Pork Pie Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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