Pastry

The ancient Egyptians, Greeks and Romans all used a type of filo pastry to make cakes, fruit pastries, sweet tarts with dates and nuts..

The Romans created a basic pastry dough that was never intended to be eaten but used as a covering for meats when cooking. It simply protected the outside from burning, kept the meat moist and was then thrown away.

Medieval times saw a rise in pies being very fashionable at banquets with chefs all attempting to out do each other in the biggest and most creative pies. As butter and fats became more widely available then chefs could create richer crumblier pastries which could be eaten rather than thrown away. This was the beginning of what we know as ‘Hot Water Crust’ today.

As the name suggests it is made by heating the water and adding in the fat to melt before adding this to the flour and bringing together into a pastry. It’s a really good pastry to start learning if you don’t have much experience as it is relatively bomb proof. The are a couple of keys to success…

Cut you fat into small cubes before adding to the water, this means they will melt quickly without the water evaporating. If your water evaporates that will result in a dry pastry. As soon as the fat has melted, cover the pan and switch off the heat.
The dough can dry out so be careful to wrap it when not in use. If it does toughen up then simply knead it a little between your hands and it will become soft and pliable again.

This recipe makes enough for 2 x 12cm picnic pork pies but you can adjust to the size that you want. Smaller ones bakes in muffin tins are fun!

If you don’t want to use lard you can substitute butter if you prefer.

Hot Water Crust Pastry

150g strong white flour

150g plain flour

100g Lard

100ml water

A good pinch of salt

Method

Put the lard and water into a saucepan and heat until the lard has melted.

In a large bowl sift the two flours and salt together.

Pour the water and lard onto the flours and mix with a wooden spoon until combined and a smooth paste. Remember that it’s hot so use a spoon and not your hands!

When it has been brought together into a dough, clingfilm and leave to rest for 20 minutes before using.

For the 2 x 12cm pies

500g of your pastry. Approx

500g seasoned sausagemeat

1 egg for glazing

2 pie tins. I’m using quick release here.

Pre-heat your oven to 180 fan.

Now to make your pies. For these two tins I used 500g of sausage meat, 250g for each pie. If you use your favourite sausages de-skinned then you don’t need to worry about seasoning. If you are using unseasoned sausage meat make sure you fry off a little in a pan before making your pies to check for seasoning.

You should have around 500g of pastry, maybe a little less if you have reduced your water. Divide this into two giving you around 250g per pie. Divide these into two pieces of 1 third to 2 thirds. The larger piece being for the pie tin and the smaller for the lid.

Roll out the larger piece to just under the thickness of a £1 coin. Now lift the pastry into the tin and flatten well down so the pastry is even around the tin, don’t forget the corner where the bottom meets the wall, it can be a little too thick there!

Make sure there is a little over-lapping the top and fill with your sausagemeat. Now roll out the smaller piece of pastry and cut into a circle just larger than the top of the tin. Using your thumb, middle finger and index finger crimp the two pieces of pastry together.

(Watch the video for the technique!)

Make a good size hole in the middle of the pie to let out steam and to pour in the jelly later.

Brush with a beaten egg all over so it will have a nice golden crust. Into the oven for around an hour.

To be sure they are cooked through use a temperature probe. I like to make sure my pork pie centre is up to 80 degrees C to be absolutely sure.

All your pies to cool down completely. The meat will shrink away from the sides internally as it cools which will give you the space for your jelly.

For the Jelly

200ml stock is more than enough. Pork would be best but any well flavoured stock will work.

Gelatine. I use leaf gelatine and around 6-7g gives a nice firm set.

Soak your gelatine in enough cold water to submerge until soft and gelatinous.

Heat your stock gently until it comes to a simmer. Allow to come off the heat.

Scoop put your gelatine from the water and squeeze off any excess water. Add to the stock and dissolve. Don’t add gelatine to a boiling liquid or it will affect the set.

Now pour your jelly into the pie through the hole in the top. Get as much in as you can! Now leave your pie enough time for the jelly to set. Over night in a cool environment is best!

Slice and enjoy with your favourite salads and pickles!