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Ingredients
- pork pie
Introduction
Made exclusively for Farmison & Co, our world exclusive ‘bake-at-home’ oven ready ‘pound’ pork pie has been handmade by our in-house artisan award-winning Pie Maker Robert Corrigan of Perthshire. This pie is made using Royal encrusted Organic Shipton Mill Flour, Italian Parma ham lard from Parma and hand chopped Yorkshire Pig pork shoulder and that’s it…. nothing else is added other than seasoning (salt, pepper & mace).Method
The Pie: Note: Your pie can be cooked from fresh or frozen.
- Pre-heat your oven to 220°C /200°C fan assisted (gas 7).
- Remove the pie from the fridge and place on a baking tray lined with a sheet of baking parchment (PLEASE BAKE DIRECT FROM THE FRIDGE).
- Place in the middle shelf of your oven and bake for 10 minutes then reduce the oven temperature to 200°C /180°C fan assisted (gas 6) & bake for a further 35 minutes.
- At this point remove from the oven, rest for 2 minutes then glaze all over with a beaten egg with a small pinch of salt added, return to the oven & bake for a further 20 minutes (if the pastry is getting too dark cover loosely with foil).
- Remove the pie from the oven and using a fish slice carefully remove the pie and place on a cooling rack. Please do not hold the pie in your hands, as this may result in the pie being broken.
- Allow the pie to cool for 5 minutes.
The Pork Stock Jelly:
- Once the pie is nearly cooled, start to warm the jelly over a medium heat & bring to the boil, simmer for 1 minute & remove from the heat.
- Once the jelly has simmered for 1 minute, pour into a jug suitable for pouring - a small jug, teapot or cafetiere will work perfectly well.
- 5 minutes after your pie has been removed from the oven, using the handle of a teaspoon, very carefully push down the meat inside the pie through the hole on the lid.
- Carefully pour in as much jelly as your pie will take. Leave the pie in a cool area for approximately 25 minutes, and repeat the jellying process (warm the jelly if needed).
- Once your pie is cool enough to go into the fridge, add any remaining jelly until it fills the hole.
- Leave the pie in the fridge overnight to allow the jelly to set.
Note:
Do not wrap or cover the pie until the following morning when it is totally cold. This pie can also be cooked from frozen.
