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Grandad's Pork Pies


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Ingredients

6 portion(s)

Filling

  • 2 tbsp sage, fresh
  • 1/2 tsp fennel seeds, whole
  • 1 tsp thyme, fresh
  • 500 grams pork meat, 2cm cubes; Shoulder or belly works well (skin removed).
  • 55 grams bacon, lean preferably
  • 1/2 tsp ground mace, or nutmeg
  • salt and pepper, to season

Pastry

  • 300 grams plain four, plus extra for dusting
  • Pinch salt
  • 90 grams Solid cooking Fat, preferably animal, but vegetable will suffice
  • 1 egg, beaten to glaze

Jelly

  • 4 gelatine leaves
  • 1 tablespoon pork stock concentrate, or EDC meat stock
  • 500 grams water
  • 6
    1h 25min
    Preparation 30min
    Baking/Cooking 55min
  • 7
    medium
    Preparation For Thermomix-Users with some experience
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Filling
  1. 1.      Preheat oven to 180°C.

    2.      Place Sage, Fennel Seeds and Thyme into mixing bowl and chop 1 min / speed 10. Repeat if need to achieve fine powder consistency. Transfer in to a bowl and set aside.

    3.      Weigh out 400g of Pork and place in mixing bowl with bacon and chop 2 sec / Turbo repeatedly until chopped to your liking (but not minced). Transfer in to a bowl and set aside.

    4.      Place remaining Pork into mixing bowl and mince 10 sec / speed 5.

    5.      Add reserved herbs, and chopped pork and bacon together with the minced pork, along with plenty of seasoning. Combine 30 sec / speed 4

  2. Pastry & Cooking
  3. 1.     Place flour, solidified animal fat, and salt into mixing bowl and mix 10 sec / speed 6, or until mixture resembles breadcrumbs.

    2.      Add water and knead 20 sec /Dough mode

    3.      Transfer dough onto ThermoMat or floured work surface then knead dough into a tight ball. Cut off about a third of the pastry and place in a zip lock bag (or freezer bag). Reserve for making the lids.

    4.      Divide remaining pastry into 6 pieces, flatten each piece out and use them to line the holes in the muffin tins, stretching pastry to just above the top of the tins.

    5.      Divide the filling into 6 and place a portion into each muffin hole.

    6.      Divide the reserved pastry into 6 and flatten each out into a circle just larger than the top of the pies, to make lids. Brush a little egg around the top edge of the pastry in the tins, and then place the lids on top. Press the edges together well, and flute them.

    7.      Make a large hole in the centre of each pie, no larger than a five-cent piece, then brush egg glaze over the top.

    8.      Bake the pies in the centre of the oven for 20 minutes.

    9.      Reduce the oven temperature to 160°C and cook for a further 20 minutes.

    10.   Remove the pies carefully from the muffin tin and place them on a baking tray. Brush the top and sides with egg glaze, then return them to the oven for a further 10-15 minutes or until the pastry is golden.

    11.   Remove from the oven and transfer the pies to a wire rack to cool. Chill the pies well, preferably overnight.

  4. Jelly Preparation
  5. 1.     Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water.

    2.      Place Pork Stock Concentrate and 500g water into mixing bowl and heat for 5 min / 95°C / speed 1.

    3.      Add gelatine leaves and mix 1 min / speed 1.

    4.      Leave to cool to room temperature.

    5.      Use a small funnel to pour the stock into the pie through the hole in the top.  Pour in a little at a time allowing a few seconds before each addition.  Place in the fridge to set overnight.

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Accessories you need

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Tip

These are generally eaten cold! Enjoy


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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