Friday, 22 November 2013

Raised Pork, Apple and Elderberry Pie

I made a small Jamie's 6 Hour Slow Roast Pork a little while ago and with the remainder of that I made these Pork, Elderberry and Apple pies. The elderberries came from my parent's garden. I made a hot water crust pastry which I've never tried making before, but I didn't hand raise the pies, that I think would have been a step too far! So I made two smaller pies in tins which was much easier! I've posted the original recipe below as I can't remember in what quantity I used the ingredients I actually had, which didn't quite match the recipe.The pies were delicious though, I'll definitely be picking more elderberries last year.

Raised Pork, Apple and Elderberry Pie (from The Times)
(Makes a 20cm Pie, Serves 10)

for the filling
25g butter
100g chopped pancetta or bacon 
6 small shallots, finely chopped
1 tsp oregano leaves, fresh or dried
100g elderberries, mashed with a fork
1 apple, cored and grated
600g minced pork shoulder or other lean meat
100g minced pork belly
2 tbsp calvados
salt and pepper

for the pastry
450g plain flour
1 egg, lightly beaten
1 egg yolk
175g goose or duck fat, melted and kept warm
175ml boiling water
1 level tsp caster sugar

Prepare the filling. Put the butter in a frying-pan and melt it over a medium heat. Add the pancetta, then the chopped shallots and oregano. Cook, stirring, until lightly browned. Add the elderberries and apple, then cook for a further minute. Remove from the heat and allow to cool. Put the pork in a bowl with the pancetta, onion mixture, calvados, pepper and salt and mix well.

Preheat the oven to 180C.

Now make the pastry. Put the flour in a large bowl and stir in the egg and yolk. Add the goose fat and water with a teaspoon of salt and the sugar, then mix until you have a soft dough. Roll it out lightly on a floured worktop, then fold into three. Wrap in plastic or greaseproof paper and refrigerate for half an hour.

To make the pie, roll two thirds of the pastry out to a rough circle half a centimetre thick, or less if you want a thinner crust. Line the tin with the pastry, leaving a generous overhang, then roll out the second piece, about 3mm thick, to make a lid, again with an overhang. Fill the pastry case with the pork mixture, place the lid on top, using water to help stick it to the edge of the pastry case. Trim the edges, pressing them firmly together, then make a hole in the centre of the pie so steam can escape during cooking. Brush with milk. Bake the pie for 1½-1¾ hours, until a skewer inserted into the centre comes out piping hot.

The pie can be eaten hot or cold.

No comments:

Post a Comment