I don't know why, two weeks ago I started to have a big craving for pork pie. I also remember now as well, that few weeks ago I saw on TV a food magazine about doing your own Ploughman's: giving the recipes of farmhouse-style bread, paté and pork pies!
I didn't use this recipe anyway because I could not find it back. I found my inspiration in several recipes on the net and my own tastes. Very disapointed by the always high-fat pork pie you can find in shops and supermarkets, I tried to make a lean one... And then, I understood why commercial pork pie are fat.
My recipe:
The dough:
300g flour,
100g lard (yes, i know, for a less-fat pork pie it's not ideal, but there are some ingredients you cannot avoid!)
Salt
Warm water
Of course, mix the salt with the flour before. Then add the lard cut in dies. Try to mix it. Add as much as warm water you need to make a dough.
The stuffing:
400g lean mince pork (the double mistakes of my pork pie)
100g lardons
1 small yellow onion
2 cloves of garlic
1 glass of white wine
Parsley
Salt and pepper
I fried the lardons with the onions. Not the garlic! Keep it raw at the moment but cut it in dies. Then I mixed with my hands, the pork with the lardons and onion, garlic, parsley, salt and pepper and... the wine.
Spread the dough, put it in a pot. Stuff the dough. Design a dough cover and close the die. Just open a hole on the top. Cook it. I think 2 hours in a oven is necessary. Better to start to cut it and eat it ater cooling a night in the fridge.
My critics: choosing lean mince pork has been a mistake. Eventually my pork pie was low-fat as I wanted it. But at the same time, it was too dry! And that's the big problem. I tried to put geltine at the end but there was no space to pour it inside the pie...
So to make it less dry, I think it is better to chose fatter meat. The mince is also a mistake. Pieces of meat like lardons, chopped ribs, mixed with lard would have been better. And next time I will try to add the gelatine before covering the pie. And see what happens!
Before that, let's see the result (presented with chutney and salad):
I didn't use this recipe anyway because I could not find it back. I found my inspiration in several recipes on the net and my own tastes. Very disapointed by the always high-fat pork pie you can find in shops and supermarkets, I tried to make a lean one... And then, I understood why commercial pork pie are fat.
My recipe:
The dough:
300g flour,
100g lard (yes, i know, for a less-fat pork pie it's not ideal, but there are some ingredients you cannot avoid!)
Salt
Warm water
Of course, mix the salt with the flour before. Then add the lard cut in dies. Try to mix it. Add as much as warm water you need to make a dough.
The stuffing:
400g lean mince pork (the double mistakes of my pork pie)
100g lardons
1 small yellow onion
2 cloves of garlic
1 glass of white wine
Parsley
Salt and pepper
I fried the lardons with the onions. Not the garlic! Keep it raw at the moment but cut it in dies. Then I mixed with my hands, the pork with the lardons and onion, garlic, parsley, salt and pepper and... the wine.
Spread the dough, put it in a pot. Stuff the dough. Design a dough cover and close the die. Just open a hole on the top. Cook it. I think 2 hours in a oven is necessary. Better to start to cut it and eat it ater cooling a night in the fridge.
My critics: choosing lean mince pork has been a mistake. Eventually my pork pie was low-fat as I wanted it. But at the same time, it was too dry! And that's the big problem. I tried to put geltine at the end but there was no space to pour it inside the pie...
So to make it less dry, I think it is better to chose fatter meat. The mince is also a mistake. Pieces of meat like lardons, chopped ribs, mixed with lard would have been better. And next time I will try to add the gelatine before covering the pie. And see what happens!
Before that, let's see the result (presented with chutney and salad):
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