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Easy Pork Pie Recipe
|Lean pork||1 Pound|
|Powdered herbs||2 Teaspoon|
|Water/Stock||2 Fluid Ounce (1/2 Gill)|
|Pastry crust||10 Ounce (Using 8 Ounce Flour)|
|Hot water crust pastry||1 (using 8 oz. flour etc.)|
Serving size: Complete recipe
Calories 646 Calories from Fat 222
% Daily Value*
Total Fat 25 g37.8%
Saturated Fat 8.5 g42.4%
Trans Fat 0 g
Cholesterol 308.4 mg
Sodium 655.6 mg27.3%
Total Carbohydrates 7 g2.3%
Dietary Fiber 0.03 g0.13%
Sugars 1.7 g
Protein 94 g187.2%
Vitamin A 3.5% Vitamin C 11.5%
Calcium 4.2% Iron 25.8%
*Based on a 2000 Calorie diet
Place the bones, finely-chopped onion, salt and pepper in a saucepan with the water or stock and simmer for 2 hr., so that the gravy when cold will form a firm jelly.
Mould the pastry with the hands or line a pie mould.
Put in the filling, add some stock and cover with pastry lid.
(The remainder of the stock should be reheated and added after the pie is baked and still hot.) 3 or 4 folds of greased greaseproof paper should be fastened round the pie to preserve its shape and prevent it becoming too brown.
Brush the top of the pie with egg, or milk, and make a hole in the centre.
Bake in a hot oven (425° F., Gas 7) at first and reduce heat as soon as pastry is set to moderate (350° F., Gas 4) for about 1 1/2 hr Remove the greaseproof paper or mould for the last 1/2 hr and brush the sides with egg or milk.