Yield: 1 Servings
|1 pounds||Pork (lean and fat mixed)|
|\N \N||Salt and pepper|
|1 teaspoon||Mixed dried herbs|
|¼ pint||Jellied stock (made from pork bones)|
|1 pounds||Plain flour|
|7½ fluid ounce||Milk and warm water (mixed in equal proportions)|
|\N \N||Milk (for glaze) - optional|
|\N \N||A jar (eg. a kilner jar)*|
HOT WATER CRUST
Dice pork for filling, season well and add herbs. For hot water crust: warm a mixing bowl and sift in flour and salt, make a well in the centre of the flour. Heat lard in milk and water. When just boiling, pour into the well in the flour, stir quickly with a wooden spoon until thick, then work with hand to a dough. Turn on to a board or table, cut off a quarter of the dough, put it back in the bowl and cover with a cloth.
Pat out the rest of dough with the fist to a thick round, set a large jar in the centre and work dough up sides. Let dough cool then gently lift out jar. Fill dough case with meat mixture. Roll or pat out remaining dough to form a lid, leave a small hole in it, then put on top of pie, seal edges. Glaze with milk if wished.
Slide pie on to a baking sheet and bake in pre-set oven for 1-1½ hours at 350 F. If pie is getting too brown, cover with damp greasproof paper towards end of cooking time. Leave till cool before placing a funnel in hole in lid and filling up with jellied stock.
WATCHPOINT You must work quickly and mould pastry while it is still warm, otherwise lard sets and pastry becomes brittle. (I make small ones using small jars or straight sided glasses) * Please don't ask me what a kilner jar is 'cause I don't know. I'll ask on the net B-)
Origin:Cordon Bleu (Second Edition) Volume II, Book 36, Page 8 Doreen
Doreen Randal, 135 Ikitara Road, Wanganui 5001, New Zealand