*  Exported from  MasterCook II  *

                                 Pork Pie

Recipe By     : The Complete Farmhouse Kitchen Cook Book
Serving Size  : 1    Preparation Time :26:00
Categories    : Ethnic - British                 Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Ounces        Water
 190      Grams         Lard -- (7 ounces)
 315      Grams         Strong Plain Flour -- (11 ounces)
     3/4  Teaspoon      Salt
   1      Small         Egg,Beaten
 600      Grams         Pork Shoulder (after removing gristle) -- (21 ounces)
   1      Tablespoon    Salt and Pepper Mix
     3/8  Teaspoon      Mace,Ground
   1                    Pig's Trotter
   1                    Bay Leaf
   6                    Peppercorns

1)  Prepare the jelly a day in advance.  Boil trotter with bay leaf and peppercorns in 600 ml of water until quite soft and leaving the bone (about 3 hours).  Strain liquid into a basin and leave overnight.  Remove any fat from the top the next day.  If jelly has not set, simmer gently to reduce amount.  Discard trotter.

2)  Make the pastry.  Boil water and lard together until the lard melts completely.  Pour the boiling liquid onto the flour and salt in a heat-proof bowl.  Mix it with a knife (it will be hot), then knead with the hands until quite smooth.  Allow to cool while you prepare the filling.

3)  Trim the gristle from the pork.  Check the weight after removing gristle - there should be about 600 grams left over of meat and fat.  Cut it into very small pieces and mix in the seasonings.

4)  Roll out 3/4 of the pastry to fit a 9 x 3 inch loaf pan.  Press the pastry into the pan around the bottom and sides to make an even thickness.

5)  Pack filling in loosely.  Roll out the remaining dough to fit over the top.  Brush the edges with the beaten egg, lay over the top and press the edges to the crust in the pan.  Brush all over the top of the pie with the beaten egg.

6)  Heat the oven to 200° C (400° F).  Make three round holes in the top of the pie with a skewer.  Bake the pie for 30 minutes, then reduce the heat to 190° C (375° F) and bake for an additional hour.  Remove from the pan onto a wire rack.

7)  Boil up the jelly.  Allow the pie and the jelly to cool for 15 minutes.  Using a small funnel or a turkey basting syringe, gently put jelly into the holes, as much as the pie will hold.  When the jelly has settled into the meat, add more jelly for extra moistness.

8)  Leave the pie for 24 hours before eating it.  It can be wrapped in waxed paper and refrigerated during this time.  The waxed paper will keep the crust from getting soggy.

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