500 g coarsely minced (ground) boneless pork shoulder
250 g boneless pork belly cut into 5 mm (% inch) cubes
1 small brown onion, finely chopped
2 garlic cloves, finely chopped
% tsp freshly grated nutmeg
6 thyme sprigs
1 tsp finely chopped sage
2 tsp freshly ground black pepper
1 tbsp sea salt
1 egg, whisked with 1 tbsp milk.
Hot-water pastry:
550 g plain (all-purpose) flour
15 teaspoons sea salt
150 g lard (ghee)
Pie filling: fry chopped pork belly with the onion for 4-5 minutes, adding garlic in the final minute. Add the nutmeg and cook for 30 seconds until fragrant. Transfer to a bowl to cool, then add the minced pork shoulder.
Add the pork shoulder and belly to the the thyme, sage, pepper, salt. Use your hands to mix well. Fry a pinch of the pork mixture, cooking it through. Taste and adjust the seasoning if necessary. As the pie is served cold and the flavours will be muted, season generously. Cover the mixture and refrigerate 2-3 hours.
Hot-water pastry: put the flour mixture in a heatproof bowl. Put the lard(or ghee) with 350 ml of water in saucepan over low heat, stirring until melted. Increase heat to high, bring to a boil, then use a wooden spoon to beat it into the flour until the pastry comes together. When it's cool enough to handle, knead on a lightly floured work surface until smooth.
Preheat the oven to 180°C. Roll out three-quarters of the pastry to 5 mm (¼ inch) thick and line the base and side of a 10 cm (4 inch) deep x 20 cm (8 inch) diameter spring-form cake tin, allowing 1 cm ( inch) to overhang the edge. Fill with pork mixture, flattening the top. Brush the edges of the pastry with egg wash. Roll out remaining pastry to 5 mm (4 inch) thick, cut out a 22 cm (8½ inch) disc and lay it on top. Press the pastry together, trim and crimp edges with a fork. Cut out a 1 cm (½ inch) hole in the centre and brush with an egg wash.
Bake for 30 minutes, then reduce the heat to 160°C and bake for 1¼ hours. Carefully remove the side of the spring- form tin, brush the pastry side with egg wash and bake for 20-25 minutes until golden brown. The internal temperature should read 67°C.
Refrigerate for 3-4 hours, serve cold.
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