Re: Dixon s pork pies - A recipe


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Posted by Dan Lind on July 23, 2005 at 01:37:45 from 70.69.183.236 user captain.

In Reply to: Re: Dixon s pork pies posted by Owen Roberts on July 22, 2005 at 15:38:27:

Here is the recipe for Raised Pork Pie (old farm recipe) from our very own Jibbooms and Bobstays, published by Amazon Publications:

For the pastry:
3 1/2 lbs (1.6 kg flour 1 pint water heated quite hot
1 lb lard (450 g) lard 1/2 tsp salt

For the filling:
3 lbs (1.6 kg) pork (2 parts lean and 1 part fat) 1 oz (25 g) salt
cut very small and well mixed 1 tsp anchovy
essence

Boil lard, water and salt together. Pour over the heated flour and mix with a wooden spoon. When cool enough to handle, knead well for 15 minutes. Cut into a smaller and larger portion of pastry, the smaller for the pie top and the larger for the rest of the pie. Roll out both pieces of pastry and place the larger piece in the pie mould pressing gently so that the pastry takes the shape of the mould. If you have no mould (device to maintain the pastry's hollow cylindrical shape), a 2 lb jar can be used. When set, take off the mould and fill, packing the meat well to form a good shape when baking.

Fasten a band of greaseproof paper around the pastry, fix on the pastry lid and decorate using left-over pastry with fancy shapes such as leaves. Make a centre hole and bake for 2 and a half hours in a hot oven first, then moderate the heat to finish. Make your jelly by stewing the gristle and pig's foot. Pour a little into the pie when baked. This will make a good family-size pie or two smaller ones.

(The president of the Pork Pie Appreciation Society says that pork pies should be eaten at room temperature: I think I'd like mine hotted up!)


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