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Lancashire Pork Pie & Boerewors
#1
Hi all,



I recently invested all of $ 2.00 in the local thrift shop to buy a Universal #2 hand-cranked meat grinder. It works like a dream, quickly & efficiently – I couldn’t be more pleased.



Well, I developed a hankering for traditional English pork pies, so I thought I’d try making one. I ended up using this recipe. It gave a taste, as they say, ‘to die for’! Today will be the third time I have made an English Pork Pie in the last 10-days. It is a very strong recommendation. 



[color="#0000FF"]This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.





SERVES 8–10

INGREDIENTS

FOR THE PASTRY:

1 cup lard, cubed and chilled

4½ cups flour

½ tsp. kosher salt

1 egg, lightly beaten



FOR THE BROTH AND FILLING:

1 lb. pig's feet

8 oz. pork bones

6 whole black peppercorns

1 large yellow onion, chopped

1 large carrot, chopped

1 rib celery, roughly chopped

1 bunch flat-leaf parsley

2 lb. pork shoulder, trimmed and cut into ¼" cubes

8 oz. pork belly, cut into ¼" cubes

8 oz. slab bacon, cut into ¼" cubes

1 ½ tsp. kosher salt, plus more to taste

½ tsp. freshly grated nutmeg

½ tsp. ground mace

½ tsp. ground black pepper

½ tsp. ground white pepper



INSTRUCTIONS



1. Make the pastry: Rub lard into flour and salt in a bowl until pea-size crumbles form. Add 1 cup cold water; stir until dough forms. Shape into a disk; wrap and chill.



2. Make the broth and filling: Bring feet, bones, peppercorns, onion, carrot, celery, parsley, and 3 qts. water to a simmer in a 6-qt. saucepan over medium-low heat; cook for 1 hour; strain into a 4-qt. saucepan. Bring to a boil; cook until reduced to 2 cups, 25–30 minutes. In a bowl, toss together shoulder, belly, bacon, salt, nutmeg, mace, and peppers; cool broth and filling separately.



3. Heat oven to 350°. Roll ⅔ of the dough into a ¼″-thick circle; transfer to an 8″ springform pan and line bottom and sides. Place filling in pan; brush dough edge with egg. Roll remaining dough into a ¼″-thick circle; place over filling. Trim and fold under edges; crimp to seal. Cut out a 1¼″-wide hole in center of top pastry. Bake for 30 minutes, reduce oven temperature to 325°, and bake for 90 minutes. Brush pie with egg; bake until golden, 25–30 minutes. Let pie cool, then gradually pour reserved broth into the hole in top of pastry, waiting occasionally for it to distribute through the pie, before adding more. Chill pie to set broth into a jelly before serving. [/color]




Some observations:

• The recipe allows you cut up the meat. This I did for the first cooking. As I said, it was great, but I prefer the meat ground as opposed to diced. I guess that’s just personal preference. For the second go round I changed the pie into a pastie & used the coarse grind attachment. This turned out to be exceptional and, to me, preferable. It was a joy to watch it cooking.  Juices were simmering out of the top vent and, f.w.i.w, the pastry was the first I have ever made that I enjoyed…..so imbued with flavor! I prefer the pastie as the pastry remained in very close contact with the meat. In addition, the bottom of the pie tended to stick to the pie dish I used – not so with the pastie.



• For the record, blending the pastry was like kneading cold modeling clay – but the end result was exceptional! For the pastie, I made the pastry 1/8-inch thick An improvement IMHO.



-------------------------------------------



In addition to the above, I made also had a shot at making Boerewors.



Again, this came out exceptionally well. Any suggestions or improvements are always welcome. I must admit, I felt I was stuffing about 2-miles of intestine. And that, b.t.w., is an acquired skill that (after several ’ruptures’ – casing, not me) I think I got well sorted. Given the quantities of ingredients, I must have enough to last a year. This was the recipe I used……



[color="#0000FF"]Boerewors recipes can be numbered in their hundreds as each proud cook tries to produce a better, tastier sausage. In times past each farmer's wife had her own closely guarded Boerewors recipe. These Secret Boerewors Recipes may have differed only in the amount of garlic or nutmeg used, or may have introduced other ingredients such as tomatoes or tomato sauce. The Boerewors recipe given here is for the basic, original boerewors, with suggestions as to how you can ring the changes.



INGREDIENTS



• 3 lb beef

• 3 lb pork

• 1 lb bacon

• ½ cup red wine vinegar

• 1 clove garlic

• 4 tbsp Worcestershire sauce

• 3 to 3 ½ oz sausage casing

• 2 tbsp salt

• 1 tsp ground pepper

• 2 tbsp ground coriander

• ½ tsp freshly grated nutmeg

• ½ tsp ground dried thyme

• ½ tsp ground allspice

• ¼ tsp ground cloves



METHOD



Dice the bacon into pieces not larger than 1 inch. Cut the beef and pork meat into 1 to 1 ½ inch cubes. Mix it well with all the other ingredients except the sausage casing. Grind the meat using a medium-coarse grinding plate.



Fill the sausage casings firmly, but not too tightly with the meat mixture.



Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen[/color]




Ratel
Ratel

Tuum nosce hostem. Cuius testiculos habes, habeas cardia et cerebellum.
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#2
That sounds awesome!! <img src='http://hoodswoods.net/IVB/public/style_emoticons/<#EMO_DIR#>/thumbsup.gif' class='bbc_emoticon' alt=':thumbsup:' />



I've have never made a meat pie. That just made it on my "to do list". Thank you <img src='http://hoodswoods.net/IVB/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt='Smile' />
{  "Trust in Jesus but carry a sixgun in the bathroom."€  Phantom  }
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#3
between a good meat pie and dim sum, i could last forever.



vec
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#4
Good on ya for sharing & no, I have yet to make mine. Here piggy piggy <img src='http://hoodswoods.net/IVB/public/style_emoticons/<#EMO_DIR#>/whistling.gif' class='bbc_emoticon' alt=':whistling:' />
We have done so much with so little for so long .... that now we can do 'bout anything .... with nothing .... forever.



Being on the right side of the dirt is a fine way to start your day.



'For as long as the waters flow and the grass grows ' ......



It takes all kinds to make this chunk of dirt spin
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#5
Meat Pie AND dim sum?



You will get fat, even without the Beer with the meat pie and Tea with the dim sum.



Add Veggies to the Meat pie and you have a complete diet(ok maybe some fruit pie for fun)
Andre Dumouchel





Having My Name and Living in Texas, it is simply assumed that I will Eat Anything and have Primitive Skills.

(Some Women like a Fella that has Primitive Skills!)

(Some Men Too, and That's Ok!)

Stupidity can be painful, and fun to watch from time to time.
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