Making Butcher's Pork Pie скачать в хорошем качестве

Making Butcher's Pork Pie

Butcher’s Pork Pie Method is in the video INGREDIENTS 250 gm Strong bread flour 70 gm Lard 125 ml water 1 egg to glaze the pie with 250 gm pork diced finely 500 gm minced pork Salt Pepper 125 ml stock (Vegetable or Chicken) OPTIONAL 100 gm of sliced streaky bacon) OPTIONAL. Thyme, Sage, Allspice, Oregano Method as described in the video Hot water pastry is the traditional carrier for pork pies, but it difficult to work properly. My first attempt was a disaster. The pie was delicious but it looked dreadful. I tried to shape the pastry while it was still hot, not a good idea. Make the hot water pastry, let it cool naturally, then put it in plastic in the fridge for an hour. If it is too firm to work, warm it up by kneading it with your hands until it is workable. If you don’t have a dolly to raise the pastry case with, you can use a bottle or a jar. Just make sure they are squeaky clean.