If you have always been a fan of traditional English cuisine, you will certainly drool at the mention of a classic English pork pie. This delicious treat, with its crisp pastry crust filled with succulent pork and encased in a flavorful aspic jelly, is a staple at British gatherings and festivities. If you’ve wondered how to prepare this appetizing food at home, we’re here to guide you through a step-by-step recipe that you can easily follow.
The Basic Ingredients for a Classic English Pork Pie
A classic English pork pie is an exquisite combination of a decadently flaky pie crust, a flavorful pork filling, and a translucent aspic jelly that adds an extra layer of taste and texture. The primary ingredients needed to prepare this traditional dish are:
- For the hot water crust pastry, you need plain flour, butter, salt, and water.
- For the pork filling, you’ll require pork shoulder, pork belly, salt, and pepper.
- Lastly, for the aspic jelly, you need pork stock and gelatin.
Let’s start by digging deeper into the process of preparing each part of the pie, beginning with the pastry.
The Art of Hot Water Crust Pastry
The pastry crust is the first thing that deliciously crumbles in your mouth when you bite into a pork pie, making it an integral part of the recipe. Here’s how to prepare it.
To begin, you need to mix plain flour and salt in a large bowl. In a saucepan, heat water and butter until the butter melts entirely, then pour this hot mixture over the flour. Using a wooden spoon, mix the elements well until a dough starts to form. Once the dough is cool enough to handle, knead it on a lightly floured surface until it’s smooth.
Remember, the dough needs to be used while it’s still warm. So, as soon as it’s ready, divide it into portions depending upon the number of pies you’re making. For each pie, roll out a larger piece for the base and a smaller one for the lid. Form the base and sides of the pies using a dariole mould or a pie tin.
Filling the Pie with Succulent Pork
The heart of the pork pie lies in its meat filling. The delicious combination of pork shoulder and pork belly offers a fantastic balance of lean meat and fat, which results in a moist, flavorful filling.
Start by dicing the pork shoulder and pork belly into small cubes. Season them well with salt and pepper to enhance the natural flavors of the meat. Then, fill the pastry-lined pie tins with this meat mixture. Don’t pack the meat too densely, as this will impede the distribution of the aspic jelly later on.
Once your pies are filled, roll out the smaller pieces of dough you saved earlier and place them over the meat to form pie lids. Crimp the edges of the dough together well to seal the pies.
Baking the Pie to Perfection
The key to achieving the perfect pork pie is in the baking. Preheat the oven to a moderate temperature, then place the pies on a baking tray and put them in the oven. Make sure to create a steam hole in the center of each pie lid, which will allow the steam to escape and prevent the crust from becoming soggy.
Your pies need to be baked until the crust becomes golden brown and the meat is thoroughly cooked. The juices from the meat should come out clear when you insert a skewer through the steam hole.
Finishing with Aspic Jelly
Once your pies are baked and cooled slightly, it’s time to add the aspic jelly. Heat pork stock in a saucepan, then sprinkle in the gelatin and stir until it’s completely dissolved. Pour this jelly mixture into the pies through the steam hole, filling them well.
The jelly not only adds to the taste of the pie but also helps to preserve the meat. Once the jelly has cooled and set, your pork pie is ready to be enjoyed. The result is a flavorful, tender meat filling encased in a flaky crust, with a surprise jelly element that makes each bite all the more delightful.
Remember, the art of making a classic English pork pie lies in taking your time and enjoying the process. Don’t rush—let the flavours develop gently and meld together. The result will be worth the wait – a pie that not only looks impressive but tastes even better.
All About the Aspic Jelly
The aspic jelly adds an extra layer of flavor and texture to the pork pie, making it all the more unique and delightful. It’s not only there to improve taste, but it also plays a critical role in preserving the meat within the pie. The jelly is a basic mix of pork stock and gelatin and is added to the pie once it’s cooked and cooled slightly.
To prepare the aspic jelly, you need to heat the pork stock in a saucepan until it starts to simmer gently. After that, you sprinkle in the gelatin while stirring constantly to ensure that it dissolves completely into the stock. Once the gelatin is fully dissolved and the mixture is smooth, remove the saucepan from the heat and let the jelly cool slightly.
The aspic jelly gets poured into the pies through the steam holes you created earlier on the pie lids. It’s important to fill the pies well with the jelly, ensuring that it permeates thoroughly through the meat filling. After filling the pies with the aspic jelly, let them cool down. As the pies cool, the jelly will also set and form a protective layer over the meat, keeping it fresh and moist.
Polishing off a Perfect Pie and Concluding Thoughts
The final touch for your classic English pork pie is to add a beaten egg wash to the top crust. This will give your pie a beautiful golden shine once baked.
After the egg wash, all that’s left to do is to bake your pies. The pies should be baked in a preheated oven until the crust turns a beautiful golden brown color, and the meat is fully cooked through. This usually takes about an hour, but it may vary depending on the size of your pies.
Remember, patience is key when it comes to cooking the perfect pork pie. Allow the pie to cool down after baking before slicing into it. This will give the aspic jelly time to set and will make the pie easier to cut. Once the pie has cooled, you can serve it as it is or with some traditional English condiments like Branston pickle or English mustard.
In conclusion, the art of making a classic English pork pie is indeed a process that requires patience. From crafting the hot water crust pastry, creating the perfect pork filling, to finishing it off with a flavorful aspic jelly, each step is crucial in achieving a delicious and authentic pork pie. While it may be time-consuming, the end product is truly worth the effort. So, take your time, enjoy the process, and most importantly, savor each bite of your homemade traditional English pork pie.
