Pork and chorizo pies - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 450 g Plain white flour
- ½ tsp Salt
- 1 tbsp Icing sugar
- 2 Egg(s) (free range)
- 200 ml Water
- 75 g Butter
- 75 g Lard
For the filling
- 250 g Sausage(s) (good quality pork and herb)
- 125 g Chorizo sausage
- 250 g Pork mince
- Salt to season
- Pepper to season
- 1 Egg(s) (free range)
For the jelly
- 6 Gelatine leaves
- 450 ml Stock pork or ham made from a stock cube
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1
First make the filling. Remove the skin from the chorizo sausage and chop the meat finely. Place the chorizo in a bowl with the sausagemeat and mince.
For this step you'll need:
- 125g Chorizo sausage
- 250g Sausage(s) (good quality pork and herb)
- 250g Pork mince
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2
Season with a little salt and black pepper, add one egg and mix well. Divide into 6 portions and shape each into a pattie about 4cm thick and 8cm round.
For this step you'll need:
- Salt to season
- Pepper to season
- 1 Egg(s) (free range)
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3
Place the flour, salt and icing sugar in a mixing bowl, make a well in the centre and add the egg. Cover the egg with plenty of flour.
For this step you'll need:
- 450g Plain white flour
- Salt to season
- 1 tbsp Icing sugar
- 1 Egg(s) (free range)
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4
Place 200ml water in a small pan with the butter and lard. Bring slowly to the boil until the fat has melted, as soon as the liquid boils add it to the flour, mixing with a wooden spoon as you go. Beat until smooth.
For this step you'll need:
- 200ml Water
- 75g Lard
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5
Set the oven to 200°c (fan 180°c fan, gas mark 6). Line a large baking tray with baking parchment.
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6
Turn the hot water pastry out onto a well floured board. Allow to cool for 10 minutes if very soft (but do not chill, this pastry must be used hot).
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7
Cut the pastry into 9 equal pieces. Take 3 of the pieces and knead together again, then roll out to the thickness of a £1 coin. Using an 8cm round cutter, cut out 6 lids. Cover these with cling film.
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8
Roll out one piece of the remaining pastry on a floured surface to a circle about 14cm. Place the pork pattie in the centre, place one pastry lid on top, brush with beaten egg then bring the sides of the pastry circle up and over the edge of lid, pleating the sides neatly around to enclose the meat.
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9
Place on the baking tray. Repeat with the remaining pies. Brush the pies all over with beaten egg. Make a small hole in the centre of each one to allow the steam to escape and for the stock to be poured in.
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10
Bake the pies in the centre of the oven for 20 minutes, then reduce the oven temperature to 180°C, (fan 160°c, gas mark 4) and cook for a further 30-40 minutes or until the pastry is golden. Remove from the oven and transfer the pies to a wire rack to cool. Chill the pies overnight
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11
To make the jelly: Soak the gelatine leaves in 4 tbsp cold water until they are soft. Shake off the water, then add to the stock, and stir until they dissolve. Leave the stock to cool but not set, and pour it into the pies (use a small funnel if possible). Return the pies to the fridge and leave for the gelatine to set.
For this step you'll need:
- 6 Gelatine leaves
- 450ml Stock pork or ham made from a stock cube