Pork Pies

Method

PORK MIX



• In a food processor blitz 400g of the pork mince until fine and smooth
• Add the other100g of pork to the smooth pork, to add texture
• Combine all other ingredients and mix together well
• Cook a small piece to check for seasoning
• Set aside until required



HOT WATER PASTE



• In a heavy based saucepan, bring the water, butter and salt to the boil
• Place the flour into a bowl
• Remove the liquid from the heat and pour onto the flour, stir until it binds together, allow to cool for a couple of minutes
• On a floured work surface, roll out the pastry until 2mm thick
• Cut out rounds with a 10cm cutter



PEA VELOUTE



• In a heavy based saucepan, place the chicken stock, shallots, garlic and thyme and reduce liquid by half
• Add the peas and simmer for 10 minutes
• Remove from the heat.  Blitz with a hand blender or a food processor until well blended
• Season well
• Pass through a fine sieve
• Set aside until required



BUILDING PIES



• Pre heat oven to 180 ºC
• Line a 5 cm ring with the hot water pastry shape, making sure the pastry is pushed into the mould and there is a small over lap on the top
• Fill the pie cases to the top with the pork mixture
• Fold over the excess pastry to cover the top ensuring that the mixture is sealed in
• Turn the ring over and place on a flat tray*
• Repeat the process until all the mixture is used
• Lay another flat tray on top of the pies, so they remain flat when cooked
• Bake pies for 15 minutes, remove the ring and bake for a further 3-5 minutes, until the pastry is golden brown
• Serve with a test tube of pea veloute

* Alternatively, a conventional pie tray or individual small non-stick pie moulds can be used