Pork Pies!

Pork Pies!

Wow.  It's been a while since I've updated this blog.  Sorry!  I'm still around--I've just been busy.

So, these were made for a contest.  They went over fairly well, and I'm fair-to-middling pleased with them.  I plan on updating the recipe a bit and trying again over the course of next week.  I'll let you know how it goes!

Historical Accuracy:  Pork pies were served to King Richard and the first recorded recipe comes from 1390.  In that case, I find that we can consider these entirely period-appropriate (for a late period, sure, but still).  Plus, they have been mentioned in Discworld (Sourcery) and countless other fantasy works.  I'll give it an 8/10 for accuracy.

How Does it Taste?  Pork is love.  Pork is life.  This is an interesting case of what is basically a tureen made of diced pork and bacon in gelatin surrounded by a thick hot-water crust.  I personally feel that mustard and onion chutney are required additions, but your mileage may vary.

Recipe: 
(filling)
1 pound diced pork shoulder
1 pound diced bacon
2 tsp sage

(pastry)
3 cups all-purpose flour
1 cup lard or bacon fat (I used bacon fat)
1 cup hot water (you may need more)
1 tbsp. salt
Egg wash for brushing.

(jelly)
4 cups chicken or pork stock
4 packages gelatine

Okay, I'm going to try not to insult you too much.  Here's what you do.

Mix the pie crust up.  Roll it into a ball, compress into a disc, and refrigerate at least an hour.  Mix all the filling material.  Line loaf pans with parchment paper.  Roll out the crust and line the pans, then fill with pork mixture.  Add an upper crust and crimp.  Make holes in the top for the venting of steam.  Brush the top with an egg wash.  Bake at 350 for an hour or until golden brown.

Combine the stock and gelatine and reduce until slightly thickened.  Use a funnel and pour the jelly into the vent holes.  Let cool and refrigerate overnight before serving with mustard and onion jelly (recipe to follow somewhat later).

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