Thai pork pie

Yield: 2 servings

Measure Ingredient
340 grams Plain flour; (12oz)
½ teaspoon Salt
1 Egg yolk
4 tablespoons Water
75 grams Lard; (3oz)
4 tablespoons Milk
450 grams Diced pork; (1lb)
1 small Onion
2 Red chillies
2 Sticks lemon grass; finely chopped
1 Clove garlic
2 teaspoons Coriander seeds; toasted and crushed
2 teaspoons Gelatine powder
125 millilitres Water; (1/4pint)
Egg wash to glaze

To make the pastry, sift the flour and salt into a bowl and make a well in the centre. Beat the yolk and 1 tbsp milk and pour into the well. Heat the remaining milk, water, butter and lard in a pan until melted. Bring to the boil quickly. Pour onto the flour and mix to form a dough. Knead on a floured board until a smooth dough is made. Stand the bowl over a bain?marie and cover with a tea towel. Leave to rest for 30 minutes.

Toast the coriander seeds in a dry pan until they begin to pop. Grind to a powder in a pestle and mortar.

Mix the pork with the chilli, lemon?grass, garlic, onion, coriander seeds and fresh coriander. Season well with salt and pepper.

Roll out the pastry and line a pork pie tin, making sure that the pastry hangs over the edge of the tin. Pack with pork mix. Brush the edge of the pastry with water and top with a pastry lid. Make a hole in the top to allow the steam to come out and brush with egg wash.

Cook at 200?C/400?F/gas mark 6 for 15 minutes, then reduce the temp to 180?C/350?F/gas mark 4 and bake for 45 minutes. Remove from oven. Bring the rest of the water to boil and dissolve the gelatine. Pour into hot pie through hole in the top. Leave to cool completely before cutting.

Converted by MC_Buster.

Per serving: 414 Calories (kcal); 41g Total Fat; (89% calories from fat); 3g Protein; 8g Carbohydrate; 146mg Cholesterol; 557mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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