Pork pie challenge (sgtfurytoes) скачать в хорошем качестве

Pork pie challenge (sgtfurytoes)

Ingredients 300g/10½oz good-quality sausages, skins removed, or sausage meat 300g/10½oz pork mince (I used loin) 150g/5½oz cooked ham/Gammon cut into small pieces 2 banana shallots, finely chopped 3 tbsp chopped fresh parsley 4 hard-boiled eggs, shelled salt and white pepper Hot water crusty pastry 450g/1lb plain flour 100g/3½oz strong white flour 75g/2½oz unsalted butter, chilled and cut into pieces (I used salted butter) 100g/3½oz lard 1 free-range egg yolk, beaten 1pk gelatine 1pt pork stock or water Method Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later. Filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Add more seasoning as necessary, Put the mixture in the fridge while you make the pastry. Pastry combine the flours in a bowl, add the butter, and rub in lightly with your fingertips. (I used a food processor) Heat 200ml/7fl oz water, the lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough. Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges. Press half of the meat filling into the pastry-lined tin. Then, place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk. Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin. Jelly when the pie is completely cold (I put in the fridge until the next day), make a small hole in each corner. heat 1pt of water or pork stock in a saucepan and bloom the gelatine in a little cold water, then add to the boiled stock/water and stir until completely resolved using a jug, pour the jelly in the hole you made in corner of the pie until you see ut has started to come out of opposite corner, do the same to other end of pie, place pie back in fridge until completely chilled. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices