But I definitely like the jelly layer. I must confess that I have always eaten it in good restaurants or home made, so maybe the poor quality has ruined it for you. But anyway, if you want to bake meat pies without it, you don't have to include it. The problem is that, if you leave the space hollow, you'll have a cosmetic problem your crust will probably shatter when you try to cut it and the already mentioned drying possibility. The solution is to bake the pie without the upper crust.
You'll then have meat pie slices which only have crust on three sides. If you don't want a baked crust to form on the meat, or if you experience heat control problems because of the missing insulator, use a temporary cover aluminum foil, bacon stripes, or lay some big lettuce leaves on it and throw out later, or you can try a plate, but must somehow leave an opening for the steam.
If you want a pie with four crust sides, blind bake a sheet of pastry pre-cut for the open side allow for shrinkage when cutting , then glue it to the meat pie somehow. Sticky honey glaze, or a layer of cream cheese should work as would jellied stock :.
This doesn't guarantee that you won't get some congealed fluid within the pie. Some will get absorbed, but maybe not all. It may be worth to try making the pie with ground tender meat. Nutrition: per serving Calories kcals Fat 19g 7. Remove recipe Save recipe. Save Remove recipe Save recipe Print. Method First make the jelly this can be done the day before if you like. Bring to the boil over a high heat, then reduce to a simmer, skimming off any scum as it appears.
Cover with a lid and cook gently for 2 hours. Strain the liquid through a colander and return to the pan. Increase the heat and boil rapidly to reduce until you have about ml liquid. Strain through a sieve, then set aside to cool. If making the day before, chill in the fridge. To make the filling, mince the ham and bacon with a quarter of the pork shoulder meat you can do this by hand or in a food processor. Cover and set aside.
To make the pastry, sift the flour, salt and sugar into a heatproof bowl. Make a well in the centre, pour in the beaten egg, then mix briefly. Make another well in the centre. Heat the lard with ml water in a pan until the lard melts, then turn up the heat and bring to a rolling boil. Pour into the bowl containing the flour mixture, then mix quickly with a wooden spoon until you get a paste.
On a lightly floured surface, knead swiftly until smooth. You will need to work quickly through step 5, too, because if the pastry cools too much it will stiffen. Roll out two-thirds of the pastry on a lightly floured surface to form a circle about 30cm in diameter. Plug any gaps with a bit of extra pastry. The best answers are voted up and rise to the top.
Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Why do they put the jelly-like substance in pork pies? Ask Question. Asked 10 years, 7 months ago. Active 1 year, 9 months ago. Viewed 30k times.
Improve this question. Debbie M. No, British pork pie has jelly specifically added to it in liquid form after the pie itself is cooked, through a hole left in the top crust specifically for this purpose. Add a comment. Active Oldest Votes. Sticky honey glaze, or a layer of cream cheese should work as would jellied stock : This doesn't guarantee that you won't get some congealed fluid within the pie.
Improve this answer. While the original purpose of the pie was to preserve the excess of meat, nobody has mentioned that the pie pastry would also be discarded in old times, and only the filling was intended for eating.
This answer is incorrect. Gelatine along with agar are substances that are used in chemistry specifically to culture bacteria because they are the ideal growth medium. Adding aspic to a room temperature pie will hasten spoilage, not slow it down. Shalmanese the gelatine growth medium is exposed to oxygen unless you are culturing anaerobic bacteria. Almost all foodborne pathogens need oxygen.
And filling the hole in the meatpie with gelatine seals the access of oxygen to the meat surface and the gelatine surface, except for a small filling hole. An important point I have not stated explicitly in the answer: the practice is definitely not safe by current food safety standards. But it does reduce bacterial growth a lot, and that was important in pre-refrigeration days.
CharlotteFarley - I think that discarding rather than consuming the pastry is a more debated point than it seems After all, there were people who were literally starving to death in those times, and would eat anything that didn't kill them, and the pastry is actually food. It was probably eaten by servants, or slaves, or beggars even if it wasn't 'up to standard' for the household which baked it.
The quality of the jelly added is a big factor in how good the pie is as a whole these: porkpie. Just without question. Surely the traditional way is to use the bone from the joint that you use to make the pie? Then the beauty of it is that all you need to make a pork pie is a joint, a bag of flour and a tiny bit of spice render the fat to make the pastry.
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