Pork Pie.
Hot water pastry.
350g (12oz) plain flour
½ teaspoon salt
300ml (¼pint) water
28g (1oz) butter
115g (4oz) margarine
Melt butter and margaine with the water over a low heat and add to the flour and salt.
Mix into a dough by hand.
Use 2/3 pf the dough for the pie case and 1/3 for the pie lid.
Pie filling.
700g (1½lb) pork mince
2 desertspoons ginger
Salt and peper to taste
Pinch of mixed herbs
1 finely chopped onion
Enough bacon rashers with rind removed to line the pastry case.
Mould the dough into a pastry case(a greased spring sided cake tin can be used to help create and retain the shape)
Blend all the ingredients together
Line the bottom and inside of the pastry with rindless bacon rashers.
Pour in the mixture.
Moisten the top edge of the pastry case to seal and put on the pastry lid making a vent hole in the top.
Remove the pie from the tin before baking.
The pie pastry can be glazed with a beaten egg if preferred.
Cook in a preheated oven at 220°C for 15 mins. then reduce the temperature to 175°C and cook for a further 2 hours.
Jelly stock.
1 tablespoon geletine
600ml (½pint) hot water
2 Oxo chicken stock cubes.
Mix all the ingredients together and when the pie is cool make a large hole in the top of the pie crust and slowly pour in the cool jelly stock until it overflows.
Replace the crust cut-out and leave the pie to go cold and the jelly to set.
Don't forget the pickled onions.
Hwyl,Bob.
