Pork pie with beancurd

Pork pie with beancurd
Mar 18, 2008 05:52	#11
WESTNORWOODGAS Points: Join Date: Jun 22, 2007 Status: Offline	Method 1. Preheat the oven to 180C/350F/Gas 4. 2. For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince. 3. Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper. 4. For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside. 5. In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted. 6. Bring the milk mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough. 7. Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes. 8. Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid. 9. Spoon the meat mixture into the pastry-lined pork pie tin. 10. Roll out the remaining quarter of pastry so that it's slightly larger than the tin all round. 11. Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal. 12. Cut a small hole in the top of the pastry and transfer into the oven for 45 minutes to one hour, or until the pastry is golden-brown and the meat is completely cooked through. 13. Remove from the oven and allow to cool in the tin. 14. To serve, turn the pie out of the tin and slice. Alan

Mar 18, 2008 05:52

#11

WESTNORWOODGAS
Points:
Join Date: Jun 22, 2007
Status: Offline

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince.
3. Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper.
4. For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside.
5. In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted.
6. Bring the milk mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough.
7. Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes.
8. Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid.
9. Spoon the meat mixture into the pastry-lined pork pie tin.
10. Roll out the remaining quarter of pastry so that it's slightly larger than the tin all round.
11. Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal.
12. Cut a small hole in the top of the pastry and transfer into the oven for 45 minutes to one hour, or until the pastry is golden-brown and the meat is completely cooked through.
13. Remove from the oven and allow to cool in the tin.
14. To serve, turn the pie out of the tin and slice.

Alan

Mar 18, 2008 21:36	#12
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Thanks, Alan. It is too complicated. I am not familiar with some ingredients. Can you show me some pictures of them? What are fresh sage, ground nutmeg, ground allpice and anchovy essence?

Mar 19, 2008 02:46

#13

WESTNORWOODGAS
Points:
Join Date: Jun 22, 2007
Status: Offline

Hi Iceberg,
I'm not very good at up loading pictures to be honest, so the best I can do is describe what they are.
Sage is a herb grown mainly in Europe and North America, it can be bought dried but fresh is better, I use it with onions as a stuffing for Chicken or Turkey.
Nutmeg is a spice, it is a seed from a tree that grows in South East Asia and Australasia, it can be bought already in it's ground form.
Allspice is made from ground berries from Jamaica, it also can be bought in it's ground form.
Anchovies are a small fish which is filletted and chopped up and used to for their high salt content, the taste of fish is lost in the cooking so not really important, Worcestershire sauce is just as good, infact that is what I would use myself.
I hope this helps.
Alan

Mar 19, 2008 20:25	#14
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	Thanks, Alan. Now I know where these ingredients are from. I' ll try to find some photos on the internet.

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