Please fill in your details to sign up to our mailing list. It's real easy! Looking for the latest trends, the hottest tips and the best life hacks? Like Indian food? © Copyright 2020 - B&M Retail Limited. The full recipe can also be found over at The Great British Bake Off. another bowl. Cook a little nuggetof the mixture in a frying pan and taste it to check the seasoning. Bake for 30 minutes then reduce the heat to 180°C/gas 4 and bake for a further hour. First make the filling. Read on to find out how to make some gorgeous pork pies in the style of Paul Hollywood! Cover and refrigerate until needed. cookie policy Put all the ingredients, except the hard-boiled eggs, into a large bowl, seasoning lightly. Add the water and bring to a gentle simmer. Make sure there are no holes in the pastry or the jelly may leak out. non-personal data through cookies. Bring home the bacon... and the chorizo and pâté too! Commenting on The Irish Times has changed. To make the pie filling, mix the fresh pork with the bacon. Please enter your email address so we can send you a link to reset your password. Cook for 2 hours, topping up with fresh water as required. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Combine half this mixture with the prunes, then put it through a mincer on the fine plate (3–4mm). Learn how to update your browser. You can save the skin and meat from the trotters for a crispy fried trotter salad, which is lovely with a poached egg. Cut leaves from the pastry trimmings to decorate the pie. Warm the jellied stock until just liquid. I use chuck steak (often sold as braising steak) which has lots of flavour, and two types of potato: a floury variety, which falls apart and thickens the gravy, and a waxier type that holds its shape to provide texture. Lay the pastry in one of the 10cm pie tins, carefully bringing it up the sides and smoothing out any pleats as you go. In order to continually improve our website, we collect Repeat the last two steps with the smaller piece of dough, using the smaller cutter. Put the mix in the fridge while you make the pastry. Leave to cool completely in the tin. 2 pig’s trotters, ideally cut into pieces with a saw (or left whole), 1kg fatty pork shoulder or pork belly, cubed, 500g homemade bacon, cubed, or good-quality lardons, or streaky bacon, chopped, A small bunch of thyme, leaves only, chopped. Serves 4 Cook 30-40 minutes Ingredients. To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Join us for one of our original bestselling courses, a day of butchery and cookery... We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Add the beaten egg and bring together to form a dough. Fill each pie with the pork mixture, then brush the rims with mixed egg to help seal the lids. Please read our Beat the egg for the glaze and brush the edges of the pastry with a little of it. Bake the pies for 20 minutes, then lower the oven setting to 160°C/Gas mark 3. overhanging edges at this point. The account details entered are not currently associated with an Irish Times subscription. Repeat with the second pie. Repeat this process for the second Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. A few prunes are a good pork pie additional – they complement the meat beautifully, giving it a subtle sweetness. the website you are accepting the use of these cookies. Use the tip of a knife to make a small hole in the middle of the lid. In the first mixing bowl, mix the minced pork, bacon, herbs and spices and onion, and season with salt and pepper. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Please subscribe to sign in to comment. In the second mixing bowl, combine the plain flour and the bread flour and then rub in the butter between your fingers until the mixture is breadcrumb-like. Leave a very slight overhang of pastry all round. Brush the overhanging pastry edge with egg yolk. cut one long strip of parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later). Cut a couple of small slots in the middle of each lid to help steam escape while cooking. Add the chopped thyme and breadcrumbs, and season well with the white and black pepper, mace and salt. Pour the hot lard over the flour and butter in the bowl and mix thoroughly. Roll out the remaining pastry to make a lid, place over the pie and trim away the excess. We reserve the right to remove any content at any time from this Community, including without limitation if it violates the, For the best site experience please enable JavaScript in your browser settings, Three very different yet extremely satisfying soups for winter, Eat like an Italian on a cosy covered al-fresco terrace, The spirits of Christmas: Drinkable homemade gifts, Alternative festive feast from three award winning young Irish chefs, “It’s a company that prides itself on seeing you progress", Rush Co Dublin is the commuter town with two beaches and easy city access, Resource helps employers tackle fear and fatigue in the new world of work, Powerscourt Distillery unveils Fercullen “Five Elements” 18-year-old single malt, Food Month: Michelin stars and magical meals. Remove the pies from the oven when baked, leave to cool and brush the sides with more egg wash. Place the pies on your baking sheet and return them to the oven for 10 minutes. Place a medium saucepan over a medium-low heat and add a dash of oil. Heat the water, salt and lard in a saucepan until just boiling. We love the sweet treats whipped up on the Great British Bake Off, but cakes aren’t the only delicious item on the menu. Working quickly (the pastry will become crumbly and more difficult to handle as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving the excess hanging over the edges. Add the remaining meat filling and pat it down. Carefully ease the lid into place and crimp the edges together in a tight, neat fashion. To make the pastry, put the lard and water into a pan and warm them over a low heat until the fat has melted and the mixture is warm – it doesn’t have to boil. Re-combine all the chopped and minced meat in a bowl. Sign up to be the first to hear about our amazing offers, events and competitions! Once it’s cooled a little more, divide the dough into one larger and one smaller piece. Serve in thick slices.From Paul Hollywood’s Pies & Puds, published by Bloomsbury, £20, Exclusive competitions and restaurant offers, plus reviews, the latest food and drink news, recipes and lots more, This eagerly anticipated rare and composite expression, of just 1,500 bottles, is an exceptional addition to the Fercullen Irish Whiskey range. Leave to cool completely in the tin. Make sure your oven is preheated to 190° celsius or Gas Mark 5. Read on to find out how to make some gorgeous pork pies in the style of Paul Hollywood! Fill the lined tin with enough pork filling to come up to the top of the pastry. 375g self-raising flour. Pour the lard and water mixture into the flour. Allow to cool completely, then refrigerate overnight before eating. the vegetables, bay leaves, peppercorns, coriander seeds and salt. Want to eat at Michelin-starred Liath restaurant? Cut out six circles using the larger cutter and push each one gently into their own muffin cup in the pan. Remove from the oven. Then this Irish Times Food & Drink Club event is for you, My mother is a narcissist and has ostracised one of my siblings, ‘I’m fed up of being body-shamed by my wife’, Ross O’Carroll-Kelly: ‘I’ve storted a rumour Matt Damon wants to build a house on Coliemore road’, Michael Flatley’s house clear-out: from Hannibal Lecter mask for €85,000 to ‘gorgeous cushions’ for €190, West Cork castle shell sells in weeks for around €2.7m, Ranelagh’s brand new street with three-beds from €1.325m, Poultices: the moist cure-all that came to a sticky end, Louise O’Neill: ‘Fairytale of New York makes me grit my teeth’. Combine the flour with the salt in a large mixing bowl. Gather the dough up and place on a work surface. overhanging edges at this point. Once it’s cool enough, knead the dough on a floured surface until it’s smooth, then form it into a ball and let it sit. Use the larger piece for the base and sides: form it into a round and then roll it out into a circle, roughly 15cm in diameter. Press half the meat filling into the pastry-lined tin. B&M Lifestyle is here to keep you in the loop, providing you with inspirational ideas for a better life, every day. To remove the Grease a 1kg loaf tin (measuring about 10 x 20cm across the base) with lard, then strip-line it with baking parchment (i.e. JavaScript seems to be disabled in your browser. Take the first half and cut off a quarter; set this aside for the pie lid.