Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pork pies. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Pork Pie is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles. Top individual servings with catsup or mustard before serving.
Pork Pies is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Pork Pies is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have pork pies using 19 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to make Pork Pies:
- Prepare Pork filling———-
- Prepare 2-1/2 pound ground pork or minced pork
- Get 1 teaspoon ground sage
- Take 1/2 teaspoon allspice
- Prepare 1 teaspoon chopped thyme
- Prepare 1 teaspoon salt
- Take 1/2 teaspoon ground black pepper
- Take Hot water crust————-
- Get 6 ounces lard or shortening
- Prepare 16 ounces all purpose flour more if needed
- Take 16 ounces water
- Get 1/2 teaspoon salt
- Take 1/2 teaspoon granulated garlic powder
- Get Egg wash———
- Prepare 2 large eggs beaten
- Make ready 1/8 teaspoon salt
- Make ready Gelatin———-
- Take As needed your favorite broth
- Get As needed per instructions on package unflavored gelatin
And cheap pork pies are beyond gross. PORK PIES Our Porky Pies are handmade and full of meat! Choose from a variety of different flavors including our own Staffordshire style Pork Pie or a more traditional 'Melton Mowbray' style, with or without gelatin. French Canadian Pork Pie (Tourtière) Meat pies are a staple of Acadian cooking, particularly around the holidays.
Instructions to make Pork Pies:
- I minced my pork so mince it up taking out any parts that are unwanted like silver skin membrane.
- Form into balls
- Add spices
- Cover the pork balls and refrigerate
- Preheat oven 350 degrees Fahrenheit
- Beat the eggs and salt together to make the egg wash. Set aside.
- Get the water hot add the lard, salt, and garlic. Don't boil the water just get it hot enough to melt the lard. Cut the lard small pieces so it will melt easier.
- When the lard melts, add flour and stir till it starts forming of a paste. The paste will be fairly easy to work with as long as it is hot so speed is needed here.
- Press the warm hot water crust paste into a greased muffin or pie mould.Try to press it into and even thickness.
- In each paste-lined moulding, add one of the balls of the meat filling, remove some of the meat mixture if it's too much. Then quickly roll out a small ball of paste into a circle to top the pie.
- Pinch it onto the lining paste to form a good seal. Make a hole in the center of top.
- When this is done add the egg wash to the top of pie tops.
- Put into oven for 45-50 minutes.
- Let them cool.
- While they cool boil the gelatin with the broth as instructed on package.
- When the Pies are cooled pour the gelatin mixture into the holes till full.
- Serve room temperature or chilled.
- Take them on a picnic or anywhere.
- I hope you enjoy!
This French Canadian Pork Pie is simple, cozy, and flavorful, and a great way to make use of leftover mashed potatoes. Our pie range draws on a long tradition of British pork pie making. Our pork pies are made with juicy, seasoned British pork, golden pork jelly and hot water crust pastry. Finest Pie Range Fish & Chips British Textiles Kitchenware Bakery Heritage Seafood Vegetarian Delightful Gifts. Next. we deliver fresh products to your door.
So that is going to wrap it up for this special food pork pies recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
