How to make the perfect pork pie – recipe | Felicity Cloake Masterclass
Christmas is not Christmas in my family without a huge pork pie which, unlike the rest of us, gets lighter and lighter as the festivities go on. For all my mom's horror stories on the subject, it's surprisingly easy to make your own, especially if you swap out the traditional, divisive pork jelly for a quicker, fruitier alternative.
< p class="dcr-18sg7f2" >Preparation 1 h 15 minCooking 2 h 20 minFor 10 to 12 people800 g boneless pork shoulder 400 g pork belly skinless 100 g bacon 1 tbsp chopped fresh sage 1 tbsp English mustard powder 1 tsp ground mace 1 tsp spice mix ½ tsp ground pepper, preferably white ½ tsp salt fine1 tsp anchovy sauce, or 4 anchovy fillets in oil, drained and finely chopped (optional)
For the dough175g lard675g flour, plus more for sprinkling 1 teaspoon fine salt 1 egg beaten with a little water or milk, to brush on
For the jelly600ml apple juice 1 small bunch of fresh thyme 4 sheets of gelatine
1 Chop the meat ts.ImageBlockElement" class=" dcr-10khgmf">
Start by preparing the meat. Remove the skin from the two pieces of pork, if necessary, then cut the whole of the shoulder, the breast and the bacon into cubes of about ½ cm. Ask a butcher to roughly chop them, if you prefer, but I like the rougher, juicier texture of the ground meat here (if the butcher dices it for you, that's even better, because it's l longest item in the whole dish.)2 Mix with seasonings
Christmas is not Christmas in my family without a huge pork pie which, unlike the rest of us, gets lighter and lighter as the festivities go on. For all my mom's horror stories on the subject, it's surprisingly easy to make your own, especially if you swap out the traditional, divisive pork jelly for a quicker, fruitier alternative.
< p class="dcr-18sg7f2" >Preparation 1 h 15 minCooking 2 h 20 minFor 10 to 12 people800 g boneless pork shoulder 400 g pork belly skinless 100 g bacon 1 tbsp chopped fresh sage 1 tbsp English mustard powder 1 tsp ground mace 1 tsp spice mix ½ tsp ground pepper, preferably white ½ tsp salt fine1 tsp anchovy sauce, or 4 anchovy fillets in oil, drained and finely chopped (optional)
For the dough175g lard675g flour, plus more for sprinkling 1 teaspoon fine salt 1 egg beaten with a little water or milk, to brush on
For the jelly600ml apple juice 1 small bunch of fresh thyme 4 sheets of gelatine
1 Chop the meat ts.ImageBlockElement" class=" dcr-10khgmf">Start by preparing the meat. Remove the skin from the two pieces of pork, if necessary, then cut the whole of the shoulder, the breast and the bacon into cubes of about ½ cm. Ask a butcher to roughly chop them, if you prefer, but I like the rougher, juicier texture of the ground meat here (if the butcher dices it for you, that's even better, because it's l longest item in the whole dish.)2 Mix with seasoningsWhat's Your Reaction?
