Hi Dr Ray,

My Niece is at Uni in Sydney and says that the best food the Aussie cooks make is seafood. No surprise really, given that most of the population live near the coast.

I will look forward to your report on the success with the pie.

On the subject of cricket. No comment!

David

Lisa, I know how you feel. We are in Kalamunda Western Australia, you can get pork pies but they are poor excuses for the real thing.
Aussies may be good at cricket (maybe not since they lost to India -oh dear) but they are hopeless when it comes to pork pies - and many other traditional English foods - shame really seeing as how over 50% of West Australians are British.
Thanks for the recipe Dave - I have got my apron on and am ready to go!
Dr Ray

Thank you David I will make it and get back to you about how it compares with Mr Ramseys. We are two expats living in Denmark and Pork Pie is just one of the food things we miss. Lisa

I guess it will have to be up to Lisa to taste the results and judge.

David

"Fun to be up against Chef Ramsey!"

Interesting concept Dave but how can we do a cyber taste test?

Lisa, hope this makes sense. I am assuming that you understand the basics, having made one before. Fun to be up against Chef Ramsey!

Make jelly stock first:
4 pigs trotters - split
2 onions - quartered
2 carrot - rough chop
4 sticks celery - rough chop
thyme sprigs
4 bay leaves
2.5 litres of water
Simmer and skim for at least 3 hours and then pass through a sieve and cool. If it does not set well when cool add some gelatine leaves. (2)

Pie filling:
40 g butter
3 large onions, fine dice
1-2 teaspoons each of thyme, mace, mixed spice and sage. Herbs fine chopped. 2 teaspoons of English mustard powder.
1.2kg trimmed shoulder of pork, fine dice
200g pork belly, fine dice
Salt and Pepper.

Soften onions in butter for a few minutes, do not colour, remove from heat and add herbs and spices. Mix well and allow to cool then add meat and fat, mix well and then refrigerate.

Oven to 220c

Grease a 20cm by 7.5cm spring sided pie tin and then make your hot water crust pastry with:

190ml milk
190ml water
220g lard
845g plain flour
2 teaspoons of salt
1 tablespoon of English mustard powder

Retain 25% of dough for lid and roll out the rest to not less than 5mm and line the tin. Work quick while the pastry is hot and make sure there are no holes or thin parts. Add filling in layers and press each down to ensure that there are no gaps. The filling should form a low dome just above the top of the tin. Make lid and fit to pie top. Make a hole in centre for steam to escape and glaze with egg wash.

I cook at 220c for 30 minutes, the 190c for 1 hour. Then check with a metal skewer or thin knife blade. If it comes out clean and is hot to the touch, pie is cooked. If not, cook for up to a further 30 minutes and try again. (Mine tends to take all this time)

When cooked remove from the oven and leave for 30 minutes to cool slightly, then carefully remove the mould and brush the pie sides well with egg wash. Return to oven for up to 30 minutes to turn pastry golden brown. The objective here is to both colour and improve the seal of the pastry.

Follow my original instructions about filling with jelly and resting. Do not rush this process, it is a large pie and takes time to cool and set.

If you need clarification, please ask.

Enjoy

David

Hello and Thank You for the advice. David you say you make Pork Pie for 12. Can I please have the recipe ? I have made the Gordon Ramsey pork pie from the Christmas issue Good Food Mag. I would love to tryout another tried and tested recipe. Lisa

Hi Lisa,

Sorry this is late, I have only just spotted your question.

I make a large pork pie, 12 portion size, on a regular basis and would suggest the following.

When you have made your jellied stock and strained it, reduce the amount by boiling to about half the liquid quantity. Allow to cool and then chill, it should set to a jelly. If the result is still liquid, add a couple of leaves of gelatine.

When the pie is cooked and removed from the oven, allow to cool for at least 45 minutes, then add the jelly and keep topping up until the pie is cool. Refrigerate the pie for 12 hrs and check to see if you can top up any further with jelly. Leave a further 12 hours minimum to mature.

Final point, if the jelly is too thick to pour, warm it a little until is becomes more liquid.

Hope that helps.

David

Sorry lisa,

I've never actually made one so I don't know, therefore the only things I could have suggested would be to chill the pie before adding the jelly and making sure the jelly was almost at setting point.

But also filling the pie up completely, so the jelly has no place to drain anyway.

Like I said, I don't know, so left it for someone who did.

thought I would get one reply.