Home Made Pork Pie
Categories : "Main Meals" Cuisine: "British
Style"
For the Pastry
12 ounces self raising flour
1/2 teaspoon salt
2 ounces lard (can be rendered from pork)
2 ounces vegetaline (hard vegetable fat)
1/4 pint water
For the Filling
1 1/4 pounds pork -- chopped or minced
1/2 teaspoon powdered sage
4 tinned anchovies mashed in a little oil
pepper
For the Jelly
pork bones or a trotter
water
1 onion
seasoning
2-3 leaves of gelatine
To Make the Pie:
I use a 6 inch loose bottomed cake tin well greased and lined with greased paper, if the pie leaks it can stick and hence the double protection.
Sieve the flour and salt into a bowl. Boil the fat in the water. When it has dissolved, pour into the centre of the flour while hot. Work together to get a smooth dough. Cut off about one third of the pastry for the lid and work the remainder up the sides of the inside of the tin, trying to form an even thickness all over. Put in the filling
do not add any salt and roll out the remaining third and make a lid sticking down with a little water around the edge. Make a hole in the centre and use any trimmings for decoration. Bake in a hot oven 200C for 30 minutes and reduce the heat to 180oC for another 1 and a half hours. I usually look about half an hour before it is finished and cover the top with a circle of paper if it is getting too brown.
Boil the bones, seasoning and onion together for about 2 hours, strain and add the dissolved gelatine. I usually make this before the pie to ensure it will set, let it cool and set, when the pie is cooked warm the jelly and pour into the pie when it is cool through the hole in the lid, with the quantities I give I usually get less that 2 cupfuls into the pie, let it set and enjoy it. I use this method as French flour is not the right sort to hand raise the traditional way.
Source: "Don" 
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