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Ингредиенты
- Pork bones Water as needed Parsley to taste
- 1 x thyme sprig Black peppercorns to taste
- 2 Tbsp. cider - (1 fl ounce)
- 2 tsp gelatin
- 1/4 med onion
- 1/2 x Granny Smith apple
- 8 ounce pork breast - (trimmed weight) Salt to taste Freshly-grnd white pepper to taste
- 1 x egg
- 7/8 c. water - (7 fl ounce)
- 5/8 c. lard - (5 ounce)
- 1 tsp salt
- 4 c. all-purpose flour
Инструкции
- Filling: Cover pork bones with water. Add in parsley, sprig of thyme and black peppercorns and cook for 1 hour. Strain. Reduce to 1/4 c.. Add in cider and gelatin and allow to cold.
- Make warm water paste: Boil lard with water. Heat flour and salt in a bowl in the oven. Add in lard and water to flour and mix till dough leaves sides of bowl. Knead dough and when smooth, and while still warm, roll into a loaf shape. Cut off 1/4 of the paste, (for the lid) and place in a bowl over warm water to keep hot.
- Up-end a 2 lb. jam jar and dust with flour. Lightly dust dough with flour. Place dough onto jar and mold it carefully around the jar till approximately 1/4-inch thick. Cut a cross in the top.
- Clip (use a bulledog clip) a piece of double folded paper around the paste and then up-end jar and pour warm water into the jar. The paste will slide off easily. Place the mold onto a greased baking sheet. Don't remove the paper.
- Finely chop the onion and apple. Cut pork into 1/4-inch dice and season highly with salt and pepper. Preheat oven to 350 degrees. Fill the pastry mold with layers of pork, onion and apple ending with a layer of pork, don't pack tightly. Trim paper away 1/2-inch below rim of pastry to fit top. Dampen edge of pastry with water and affix lid crimping edges together. Gild with egg and bake in the oven for 1 1/2 hrs. Thirty min before the end of cooking, remove paper band and brush sides with egg.
- Remove pie from oven and using a small funnel pour in the slightly warmed stock. Place in the refrigerator. Serve the pie cool with a little warm mustard on the side.
- This recipe yields 2 servings.
- Comments: Inspired by a wonderful morning in an English pub in Dartmouth, England.
- Recommended drink: A pint of English wallop.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 629g | |
| Recipe makes 2 servings | |
| Calories 1700 | |
| Calories from Fat 654 | 38% |
| Total Fat 72.66g | 91% |
| Saturated Fat 27.43g | 110% |
| Trans Fat 0.02g | |
| Cholesterol 222mg | 74% |
| Sodium 1269mg | 53% |
| Potassium 803mg | 23% |
| Total Carbs 200.22g | 53% |
| Dietary Fiber 8.0g | 27% |
| Sugars 7.79g | 5% |
| Protein 54.47g | 87% |
