How to Cook Yummy Vickys Traditional British Pork Pie

Vickys Traditional British Pork Pie. A cracking traditional British pork pie recipe using springform tins to make the shaping easy. A great Modern British classic and well worth the time and. This traditional British Pork Pie recipe is a classic!

I truly hope you recreate it in your kitchen too. Making a traditional hand-raised pork pie is easier than you may imagine. These easy to follow instructions and tasty recipe will show you how. You can cook Vickys Traditional British Pork Pie using 18 ingredients and 21 steps. Here is how you cook that.

Ingredients of Vickys Traditional British Pork Pie

1. You need of Pastry.
2. You need 145 grams of gluten-free / plain flour.
3. It's of scant 1/2 tsp xanthan gum if using GF flour.
4. You need 2 grams of salt.
5. Prepare 60 grams of lard.
6. It's 40 ml of water.
7. It's of milk of choice to glaze.
8. Prepare of Filling.
9. You need 125 grams of minced pork belly.
10. It's 80 grams of minced pork shoulder.
11. Prepare 15 grams of minced bacon.
12. It's 2 grams of salt.
13. Prepare 1 1/2 grams of white pepper.
14. It's 12 grams of rusk / gluten-free breadcrumbs.
15. You need of Jelly.
16. Prepare 1 of pigs trotter.
17. Prepare 5000 ml of water.
18. It's 15 grams of gelatine.

A pork pie is a traditional English meat pie, served either at room temperature or cold. 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. It is normally eaten as a snack or with a salad. The Melton Mowbray pork pie used uncured pork and was hand raised (without a mould).

Vickys Traditional British Pork Pie instructions

1. Sieve the flour & salt together and rub in 30g of the lard.
2. 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.
3. Break a fifth of the dough off for the pie lid later, form both pieces into balls, wrap and refrigerate overnight.
4. 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.
5. 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.
6. Take the pastry from the fridge a couple of hours before you need it to let it come to temperature.
7. Knead it until it's pliable then flour a surface and form it into a ball again.
8. 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.
9. 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.
10. Squeeze it and work it up to the top of the jar, rotating to keep it the same thickness all the way around.
11. Gently prise the dough away from the jar and slip it out.
12. 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.
13. 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.
14. 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.
15. Chill a good 4 hours before baking.
16. 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.
17. 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.
18. 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.
19. 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.
20. Let the pie cool completely then refrigerate overnight. Remove from the fridge an hour before eating.
21. These pies are meant to be eaten cold so don't reheat! Recipe makes one 450g traditional British Pork Pie.

This receipe uses uncured shoulder pork, but does use a muffin tray to give a more event shape to the pies. The pastry in a traditional pork pie is unusual in that it is made with hot water, not cold. 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.

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