Pork Pies. A pork pie is a traditional English meat pie, served either at room temperature or cold. It consists of a filling of roughly chopped pork and pork fat. Pork Pie tracks the escapades of a trio of accidental outlaws as they travel the length of the New Zealand in a yellow mini, protesting conformity and chasing lost love, with a posse of cops and a.

Pork pies are one of those recipes. For any of our readers who are unfamiliar, the traditional British pork pie is a hearty, venerated and highly portable vittle served cold and protected from the elements. As a child, I discovered my love of pork pies. You can cook Pork Pies using 19 ingredients and 19 steps. Here is how you cook that.

Ingredients of Pork Pies

1. It's of Pork filling----------.
2. You need 2-1/2 pound of ground pork or minced pork.
3. It's 1 teaspoon of ground sage.
4. Prepare 1/2 teaspoon of allspice.
5. It's 1 teaspoon of chopped thyme.
6. You need 1 teaspoon of salt.
7. You need 1/2 teaspoon of ground black pepper.
8. It's of Hot water crust-------------.
9. You need 6 ounces of lard or shortening.
10. It's 16 ounces of all purpose flour more if needed.
11. You need 16 ounces of water.
12. You need 1/2 teaspoon of salt.
13. It's 1/2 teaspoon of granulated garlic powder.
14. Prepare of Egg wash---------.
15. You need 2 of large eggs beaten.
16. Prepare 1/8 teaspoon of salt.
17. You need of Gelatin----------.
18. You need As needed of your favorite broth.
19. It's As needed of per instructions on package unflavored gelatin.

I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. —Renee Murby, Johnston, Rhode. Pork pie's are a British classic. Herby pork housed in hot water crust pastry, they're a brilliant addition to a picnic or party table. We have pork pie recipes from Paul Hollywood, Hairy Bikers and more.

Pork Pies instructions

1. I minced my pork so mince it up taking out any parts that are unwanted like silver skin membrane..
2. Form into balls.
3. Add spices.
4. Cover the pork balls and refrigerate.
5. Preheat oven 350 degrees Fahrenheit.
6. Beat the eggs and salt together to make the egg wash. Set aside..
7. Get the water hot add the lard, salt, and garlic. Don't boil the water just get it hot enough to melt the lard. Cut the lard small pieces so it will melt easier..
8. When the lard melts, add flour and stir till it starts forming of a paste. The paste will be fairly easy to work with as long as it is hot so speed is needed here..
9. Press the warm hot water crust paste into a greased muffin or pie mould.Try to press it into and even thickness..
10. In each paste-lined moulding, add one of the balls of the meat filling, remove some of the meat mixture if it's too much. Then quickly roll out a small ball of paste into a circle to top the pie..
11. Pinch it onto the lining paste to form a good seal. Make a hole in the center of top..
12. When this is done add the egg wash to the top of pie tops..
13. Put into oven for 45-50 minutes..
14. Let them cool..
15. While they cool boil the gelatin with the broth as instructed on package..
16. When the Pies are cooled pour the gelatin mixture into the holes till full..
17. Serve room temperature or chilled..
18. Take them on a picnic or anywhere..
19. I hope you enjoy!.

Make sure the pie is totally cool before moving on to the next stage. Soak the gelatine leaves in Use a funnel to pour the jelly into the steam hole of the cooled pie. Put in the fridge overnight to set. Over the years, Pork Pie™ has become the place where a drummer can hot rod an existing kit with edges and refinishing, or design the kit of their dreams. My signature is on the inside of every Pork. 🎦 Pork pie.