Vickys Traditional British Pork Pie. This traditional British Pork Pie recipe is a classic! It's made with 'Hot Water Crust Pastry', filled with chopped, seasoned pork and a strong stock which sets into a savoury jelly. To celebrate I am sharing this traditional British Pork Pie recipe.

Vickys Traditional British Pork Pie It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. Making a traditional hand-raised pork pie is easier than you may imagine. These easy to follow Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with To be honest, I had never actually thought about making a traditional pork pie.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys traditional british pork pie. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

This traditional British Pork Pie recipe is a classic! It's made with 'Hot Water Crust Pastry', filled with chopped, seasoned pork and a strong stock which sets into a savoury jelly. To celebrate I am sharing this traditional British Pork Pie recipe.

Vickys Traditional British Pork Pie is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Vickys Traditional British Pork Pie is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have vickys traditional british pork pie using 18 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Vickys Traditional British Pork Pie:

{Make ready of Pastry.
{Take 145 grams of gluten-free / plain flour.
{Make ready of scant 1/2 tsp xanthan gum if using GF flour.
{Get 2 grams of salt.
{Prepare 60 grams of lard.
{Prepare 40 ml of water.
{Get of milk of choice to glaze.
{Make ready of Filling.
{Prepare 125 grams of minced pork belly.
{Prepare 80 grams of minced pork shoulder.
{Prepare 15 grams of minced bacon.
{Prepare 2 grams of salt.
{Take 1 1/2 grams of white pepper.
{Get 12 grams of rusk / gluten-free breadcrumbs.
{Prepare of Jelly.
{Take 1 of pigs trotter.
{Take 5000 ml of water.
{Make ready 15 grams of gelatine.

Why would I, I live in the. The traditional British pork pie is a meat pie, minced or chopped seasoned pork, baked in a hot water crust Damian and Vicky are both extremely passionate and patriotic when it comes to British cuisine and wanted to alter the American perception of English food. The pastry in a traditional pork pie is unusual in that it is made with hot water, not cold. The English Pork Pie Company hand crafts award-winning, traditional "Best of British" Pork Pies, Meat Pies, Cornish Pasties, British Bacon & Sausages.

Steps to make Vickys Traditional British Pork Pie:

Sieve the flour & salt together and rub in 30g of the lard.
Heat the rest of the lard with the water and bring to the boil. Mix into the flour. When cool enough, knead well with your hands.
Break a fifth of the dough off for the pie lid later, form both pieces into balls, wrap and refrigerate overnight.
Mix the pork, bacon, salt, pepper and water together and add the rusk as required if the mixture is too wet. Don't add any more than the 12g stated.
Form into a ball, cover and let sit in the fridge overnight for the bacon to cure the pork. This is what makes the baked pie meat look pink.
Take the pastry from the fridge a couple of hours before you need it to let it come to temperature.
Knead it until it's pliable then flour a surface and form it into a ball again.
Get an ordinary sized jam jar and push it down hard into the middle of the dough. This will force up the dough that will become the walls of the pie.
Turn the dough round and as you go, push and form it up the jar like as if you were making a clay pot on a rotating table.
Squeeze it and work it up to the top of the jar, rotating to keep it the same thickness all the way around.
Gently prise the dough away from the jar and slip it out.
Firmly add the filling inside and mould the pastry to it, making sure there's no air trapped inbetween the sides of the filling and dough.
Use some milk of choice - I use coconut milk - to wet around the rim, then roll out the dough for the lid and place it on top.
Pinch the lid and wall of the pie together really well so it won't burst open, then using your fingers at opposite sides, gently squeeze in to give the pie it's traditional crimped shape.
Chill a good 4 hours before baking.
Meanwhile, for the jelly, put the pigs trotter in a pan with the water, bring to the boil then simmer for 3 or 4 hours until the liquid has reduced to around 500mls. Don't let the pan boil dry, add extra water as required.
Remove the 500mls stock from the pan and stir in the gelatine. Do this so it'll be ready as your pie is coming out of the oven.
Preheat the oven to gas 4 / 180C / 350F, glaze the lid with the rest of the milk and bake on a lined tray for 75 to 90 minutes until nicely golden brown. The pie walls will bow out, this is how it should look so don't worry that it's collapsed.
Let the pie cool for 20 minutes, then poke a hole in the top and pour in the jelly mixture. Pour until the pie starts to overflow to completely fill it.
Let the pie cool completely then refrigerate overnight. Remove from the fridge an hour before eating.
These pies are meant to be eaten cold so don't reheat! Recipe makes one 450g traditional British Pork Pie.

Vicky and Damian sampling some of our delicious goodies to Buffalo. Pork pies are made with roughly chopped or minced pork and pork jelly sealed in a special pastry used for making savory pies called "hot water crust". Pork Pie from a Farmer's Market. The jelly helps preserve the pie's freshness by filling in air gaps within the pie. A pork pie is a traditional English meat pie, served either at room temperature or cold.

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