Text 14530, 80 rader
Skriven 2011-08-10 08:53:00 av JIM WELLER (1:123/140)
Ärende: Brit 20
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: [BFT] Melton Mowbray Pork Pie
Categories: British
  Servings: 8

    450 g  Plain flour 
      1    Egg yolk
    150 g  Lard, diced 
    100 ml Milk 
    900 g  Lean pork, cut into 1/2 cm
           dice
      3    Rashers Bacon, finely diced
      1 ts Fresh sage, finely chopped
      1 ts Fresh thyme, finely chopped
      1 ts Anchovy essence
    1/2 ts Ground mace
    1/2 ts Ground allspice
    600 ml Chicken stock 
      1    Egg, beaten, to glaze
     15 g  Gelatine 

A robust pie from the Shires, justly famous for its juicy, jellied
filling. A little anchovy essence gives the meat an extra savoury
tang. The pies were originally served at high tea after a long day's
hunt.

Warm a mixing bowl and sieve the flour into it, make a well in the
centre and add the egg yolk.

Gently heat the lard in the milk until it has melted, then bring
rapidly to the boil. Pour immediately into the well in the flour and
draw the ingredients together with a wooden spoon to form a soft,
pliable but not sticky ball of dough. Transfer to a lightly floured
surface and knead until it is smooth and elastic. Cover and leave to
rest in a warm place for 20-30 minutes.

Pre-heat oven to 200  C / 400  F / Gas 6. Mix together the pork,
bacon, herbs, anchovy essence and spices. Moisten with 3 tablespoons
of the stock.

Roll out two thirds of the pastry on a lightly floured surface and
mould round a 1.1 kg (2 1/2 lb) floured straight sided jam jar, or
line a raised pie mould or drop-sided terrine. If using a jar, leave
the pastry to set on a baking sheet, then gently ease out the jar.

Pack the meat mixture into the pastry. Roll out the remaining pastry
to make a lid for the pie. Press the edges together tightly to seal.
Scallop the edges and decorate with pastry leaves. Cut a hole in the
centre of the lid. Tie a double thickness of buttered greaseproof
paper around the outside of the pie if formed using a jam jar. Brush
the top with beaten egg. Place on a baking sheet if using a mould or
terrine.

Bake for 20 minutes. Reduce the temperature to 180  C / 350  F / Gas
4 and bake for a further 2 1/4 hours. Remove the mould or
greaseproof paper, brush the sides and top with egg and return to
the oven for 10-15 minutes, until well browned. Remove from the
oven, leave until almost cold.

Heat the stock in a saucepan and sprinkle in the gelatine. Stir
briskly until dissolved. Leave to cool slightly. Pour liquid through
the hole in the pastry lid. Leave in a cool place overnight. Serve
cut in thick slices.


  From: The Great British Kitchen       
 
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Cheers

YK Jim


... Crispy pork and dessert are not mutually exclusive.

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