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Post by rivergirl on Nov 16, 2012 19:11:21 GMT
Had a baking session today I made three pies, Pork pie Game pie Pulled pork pie ..... The remnants of my BBQ pork sessions after delving into the depths of my freezer I found quite a few plastic bags of the pork. and because I needed the duck fat for the hot water pastry a garlicky duck pie is in the oven  I blame Marcus , if he had not posted that photo!! |
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Post by h12rpo on Nov 17, 2012 14:31:10 GMT
..........and here they are ! look yummy too  |
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Post by cannyfradock on Nov 17, 2012 15:35:53 GMT
....a little beyond my abilities, but great pics of achievements which will only give basic amateur bread bakers like myself a boost of inspiration to keep us on the right track.
Terry
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Post by h12rpo on Nov 17, 2012 16:34:53 GMT
Pulled pork pie  ? How on earth did you manage to keep from eating enough to fill a pie....... Mmmmmmmm i love pulled pork and in a pie it could only get better  |
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Post by rivergirl on Nov 17, 2012 17:39:45 GMT
I freeze the left overs and on a freezer forage found enough to fill the round pie. It is well worth making the meat is so tender . I want to do one for Christmas so that's a good excuse for another joint to come out of the freezer!!
Thanks again for the photos!
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Post by rivergirl on Nov 18, 2012 19:10:46 GMT
Recipe.
All the pies are made with hot water pastry usually made with lard but as I have a load of duck confit I use duck fat. Hot water pastry is really easy to make and unlike other pastry,s you do not need cold hands!!!
The pork pie was made with minced pork I also added some minced chorizo to give it a little something .....
The pulled pork .
Can be made with any leftover meat . I always freeze some of the juices, gravies, sauces that are left over as well. If the meat needs it put it in a pan reheat and simmer so that it takes on some of those juices then strain and fill the pastry. Lid on , egg wash and bake when you bring it out make a small hole in the top and funnel in a little of those juices . Eat hot or cold .
The game pie.
I made with odds and ends I find usually in the discounted section and freeze until there's enough for a pie. I marinate in a little brandy and gently fry in butter just to seal. Season well and fill the pie cook as usual.
I also boil up my chicken,rabbit, pork bones etc for the jelly stock and with seasonings this is what I also stash in the freezer until needed . This is what I use to top my pies up with when they come out of the oven. Recipes for pork pies tell you to use a gelatine as well but I prefer the soft set of the bones liquid.
Hope this helps Ian if you want the recipe for hot water pastry I will post it tomorrow. But beware its addictive !!!
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Post by h12rpo on Nov 18, 2012 19:41:09 GMT
I have a recipe for hot water pastry but have never had the nerve to try it :-) tell me lesley, do you pour the jelly in the top hole after the pie has cooled ?
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Post by rivergirl on Nov 18, 2012 19:59:20 GMT
I pour mine in when I have brought it out. Hot water is really easy honest it comes together so quickly and is beautiful to work with . Let me know how you get on !!!
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Post by minesamojito on Nov 18, 2012 20:22:34 GMT
it wasnt me, it was angus....
those look fabulous rg
i think id have to taste all 3 starting with the pulled pork
cheers
marcus
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Post by rivergirl on Nov 19, 2012 11:45:54 GMT
 . Well worth making!! Am going to do one for Christmas so if you should pop by !! 
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Post by cannyfradock on Nov 19, 2012 17:20:02 GMT
Rivergirl
One thing I've never tried to make is Hot water pastry.......or a pork pie. Looking at the responses and "pics".....I'd love to jump on that bandwagon......please give the recipe for hot water pastry.
Thanks....
Terry
p.s......your last PM has me confused.......but that's really easy to do.
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Post by rivergirl on Nov 19, 2012 17:32:43 GMT
8 oz plain or strong flour
Pinch of salt
100 ml boiling water (some recipes say milk as well )
80grams lard (I use duck or goose fat)
Egg to wash
Sift flour and salt into bowl
In saucepan add lard to boiling water to melt
Add boiling water to flour and mix until it comes into a ball
Leave until its cool enough to handle and make pie!
It does get harder to mould if you let it go cold . So not a pastry to leave.
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Post by h12rpo on Nov 19, 2012 20:45:06 GMT
the pastry is formed around a former ( the outside of a cake tin or jam jar bottom ?) Left to chill a while, released and then filled, topped and baked without support............is that right |
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Post by rivergirl on Nov 20, 2012 0:01:48 GMT
Yes you can do it like that or just line baking tins. If my history serves me right the Melton Mowbray pies were made like that so that the workers could put them in their pockets.
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Post by h12rpo on Nov 27, 2012 13:18:42 GMT
Right then, the gala pie is made and the jelly poured in. Will it keep in the fridge until christmas ?
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. Well worth making!! Am going to do one for Christmas so if you should pop by !! 