Dave Parkin's Encona Spicy Pork Pies
Cooking Time: 2 hours 0 mins Prep time: 1 hour 30 mins
For the filling:
- 1 shallot or a small onion, very finely chopped
- 550g lean pork shoulder (or lean fillet/loin), roughly chopped
- 120g smoked or unsmoked streaky bacon, finely chopped
- Half a small tin of anchovies, finely chopped
- 2 large pinches of cumin seeds
- 2 large pinches of fennel seeds
- A pinch of rough sea salt crystals (e.g. Maldons)
- Two tablespoons of Encona West Indian Original Hot Pepper Sauce (adjust to taste)
For the hot water crust pastry:
- 360g plain flour (or half strong half plain)
- 75g unsalted butter, cut into cubes
- 150ml water
- 1 tsp table salt
- 90g lard
- 1 egg, beaten for glaze
For the jelly:
- 1 chicken stock cube
- 200ml boiling water
- 4 leaves gelatine
1) Preheat the oven to 200C/400F/Gas Mark 6 (NB. This is for a fan assisted oven. Temperature may need adjusting).
2) Line the sides of the pie tins with baking parchment to allow for easy release of the pies when cooked.
3) For the filling, put the onion, chopped pork, bacon and anchovies into a bowl.
4) Put the cumin, fennel seed, and sea salt into a mortar and pestle and bash roughly until aromas are released (don't grind to a fine dust!)
5) Add the herbs to the other filling and mix until well combined. Put to one side.
6) To make the pastry, sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs.
7) Bring the water and salt to a boil then add the lard and stir until the lard has melted.
8) Pour over the flour mixture and stir with a spoon to form a dough. Tip the dough onto a floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle).
9) Split the dough into two large parts (for the linings) and one small part (for the lids). Roll each liner pastry out to a thickness of about 3mm in a rough circle and use it to line the pie tin. Leave at least an inch hanging over the edge.
10) Spoon the filling in until the tin is full. Press down gently and leave a slight bump in the middle.
11) Brush the edge of the pie case with a little beaten egg, roll out the pastry lids, make a hole in the centre of the disc, then place on top of the pie tin and crimp the edges together to seal completely. Now cut off the spare edging with a sharp knife, and glaze the top of the pie with the beaten egg.
12) Make sure the hole in centre of each lid is clear and bake in the oven for 60 minutes or until the top is browned.
13) Place a circle of baking paper over the top of the pie to prevent it from browning any further, reduce the oven temperature to 140C/275F/Gas Mark 1 and bake for a further 60 minutes.
14) When the pies are cooked, set them aside to cool for 30 minutes then remove from tins. Leave for further 30 minutes.
15) Dissolve the stock cube in the boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock. Pour the gelatine mixture into the hole in the top of each pie until the hollow cavity within the pie is filled.
16) Allow the pies to set in the fridge overnight.
17) Serve and Enjoy!