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English Pork Pie

Individual, Mini, Pork Pie, Hot Water Pastry, Pork

This recipe is for individual, mini pork pies that are meant to be portable, for lunches and on-the-go snacks. The recipe is below all of the photos that I took of the process. I mentioned at the beginning that the recipes uses my Hot Water Pastry Dough

Scale

Ingredients

Pork Jelly

Pork Filling

Instructions

  1. Place all of the pork jelly ingredients in a large pan and add in enough water to cover.  Bring to a boil and then reduce heat to a simmer.  Simmer ingredients for 3 hours and then strain through a fine sieve, or cheesecloth, and discard the solids.
  2. Pour stock into a clean medium-sized pan and simmer until the stock has reduced by half.
  3. Preheat oven to 350 degrees F.
  4. Mince all of the pork ingredients together and place in a bowl, add spices and mix well.
  5. Make the hot water pastry dough.  Set a quarter of it aside.
  6. Roll the pastry dough out onto a lightly floured surface
  7. Roll out the remaining 3/4 of the pastry until it’s about 1 1/4 inch thick.
  8. Using a pastry cutter, cut out 6 circles, big enough to fit into individual muffin tins.
  9. Line individual muffin tins with pastry circles, making sure to leave a bit over hanging the top so you have enough to pinch the tops together.
  10. Fill individual pastries with pork filling
  11. Roll out remaining 1/4 pastry dough to 1/14 inch thick.
  12. Cut into circles and brush them with egg wash.
  13. Put circles on the tops of the individual pies and pinch the top pastry together with the bottom pastry, making sure to create a complete seal all the way around so no filling leaks out during baking.
  14. Bake at 350 degrees F for 45 minutes, or until golden brown
  15. Remove from oven and cut a small hole in the top middle of each pie and pour pork jelly mixture inside until completely filled.
  16. Chill in refrigerator until jelly is completely set

Keywords: Pork Pie, Hot Water Crust, English Pork Pie

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