Pork Pie

下ごしらえ

材料

作り方

手順

1. 1

   In a large bowl, combine the cubed pork shoulder, chopped pork back fat, salt, black pepper, ground mace, and dried sage. Mix well and place in the refrigerator to chill while you prepare the pastry.

   約15 分

   調理のヒント： Keeping the filling cold helps it hold its shape during baking and makes it easier to pack into the pastry.

2. 2

   In a small saucepan, gently heat the lard and water until the lard melts and the mixture comes to a simmer. Meanwhile, place the sifted flour and salt for the pastry in a large heatproof bowl.

   約5 分

3. 3

   Pour the hot liquid into the flour and mix quickly with a spatula to form a soft dough. Turn onto a lightly floured surface and knead for a minute until smooth. Work quickly while the dough is warm and pliable.

   約5 分

   調理のヒント： Hot water crust pastry is meant to be handled while warm, unlike other pastries.

4. 4

   Cut off one-third of the dough for the lid and keep it wrapped to prevent it from drying out. Press the larger piece of dough evenly into the base and up the sides of an 18cm springform pan.

   約10 分

   調理のヒント： Ensure there are no cracks or thin spots in the pastry case to prevent leaks.

5. 5

   Tightly pack the chilled pork filling into the pastry case. Roll out the reserved dough for the lid, brush the rim of the pie case with beaten egg, and place the lid on top, crimping the edges to seal.

   約10 分

6. 6

   Cut a small steam hole in the center of the lid using a sharp knife. Brush the entire top of the pie with the remaining beaten egg for a golden finish.

   約5 分

   調理のヒント： The steam hole is crucial for releasing pressure during baking and for adding the jelly later.

7. 7

   Preheat the oven to 200°C (400°F). Place the pie on a baking sheet and bake for 20 minutes. Then, reduce the oven temperature to 160°C (320°F) and continue baking for 85 minutes until deep golden brown and firm.

   約1 時間 45 分

   調理のヒント： The initial high heat helps set the pastry structure.

8. 8

   Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. Do not add the jelly while the pie is warm.

   調理のヒント： If you add the jelly to a warm pie, it can make the pastry soggy.

9. 9

   To make the jelly, sprinkle the gelatin powder over the cold pork stock in a small saucepan and let it bloom for 5 minutes. Gently heat the mixture, stirring until the gelatin fully dissolves, then let it cool to lukewarm.

   約10 分

   調理のヒント： Do not allow the stock to boil, as this can weaken the gelatin.

10. 10

    Using a small funnel, carefully pour the lukewarm jelly into the pie through the steam hole. Fill it in stages to allow the liquid to be absorbed into the gaps around the filling.

    約5 分

11. 11

    Transfer the pie to the refrigerator and chill for at least 4 hours, or overnight, to allow the jelly to set completely.

12. 12

    Once fully set, carefully remove the pie from the springform pan. Serve sliced, either cold or at room temperature.

    約5 分