Pork Pie Crowns with Cider Jelly
- 400g pork mince
- 200g smoked streaky bacon
- Pinch of mace
- Pinch of nutmeg
- Ground black pepper
For the pastry:
- 580g plain flour
- 200g lard
- 220ml water
- pinch of salt
For the jelly and glaze:
- 1 egg, beaten
- 6 gelatine leaves
- 200ml chicken stock
- 100ml cider
Note: A tart ring or pie ring will make it easier for the pastry.
- Heat oven to 180oc.
- To make the pastry, heat the water and the lard, remove from the heat and add the flour and salt. Beat well and allow to cool.
- Melt the gelatine in the chicken stock and add the cider to make your jelly.
- Blend the bacon and add the pork mince by pulsing in the food processor.
- To make the big pie, start with the pie crust. Roll out the pastry to roughly the thickness of a £1 coin. Using the pie ring, measure roughly double the width to make the side of the pie and to shape the crown. Using the ring, cut out the circle for the base and for the lid.
- Using the ring, push the base down to the bottom and then slide in the collar to shape the pie wall with lots of overhang at the top (this will be trimmed later).
- Using your fingers, attach the collar to the base and place in the pork mince filling, then top with the pastry lid, stretching the lid around the collar.
- Now to shape the crown, using scissors or a sharp knife, cut a zig zag shape around the overhang of pastry on the top to resemble a crown. Brush the lid with egg and using the end of a wooden spoon push into the centre of the lid to make a hotel.
- Place the tray into the oven and bake at 180oc for 20 minutes, then turn the heat down to 160oc and cook for a further 30 minutes until the pie is cooked through (a temperature probe would be useful here, but when the juices run clear, the pie is cooked).
- While the pie is cooling on a cooling rack, add the jelly into the pies. Using the end of a wooden spoon, re-make a hole in the centre of the pie (the one you made at the beginning may have closed up slightly during cooking, and the pork inside will have shrunk). Using a jug, pour the jelly into the newly shaped hole, add a little and allow it to soak in and then repeat until the pie looks full of jelly (it will soak in). Allow to cool.
- Once cold, enjoy with your favorite chutney or a dash of mustard.