Roast Pork Recipes Unbelievably easy pork roasts, perfect for feeding a crowd. 3) Putting the finishing touches to the pie. Brush the overhanging pastry edge with egg yolk. To assemble the pie, spoon the pork filling into the pastry-lined tin and slightly round the top of the mixture to give the finished pie a nice shape. Last month I mentioned that I tried hot water crust pastry for the first time. I love pies that have the treat of whole eggs hidden inside. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. For the filling, cook the quails' eggs in a pan of boiling water for two minutes then refresh in cold water, peel carefully and set aside. Preheat the oven to 200C/400F/Gas 6. From Series 2. He joined his father’s bakery business at the age of 16, before going on to work at the Quite a few of you have been wondering what I made. To make the jelly, dissolve the stock cube in the just-boiled water in a bowl. The jelly is a nice touch but not essential if you're short of time. Make a small hole in centre of each pie and bake in the oven for 40 minutes. Mix together thoroughly using your hands. These dinky little pies are perfect for picnics or as part of a ploughman's lunch. Aug 18, 2018 - Chocolate roulade, pork pie with quail's eggs, tarte au citron: Mary Berry and Paul Hollywood choose their all-time favourite recipes from The Great British Bake Off Roll the pastry out to a thickness of about 3mm/⅛in. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Cut out six 15cm/6in circles and use each circle to line a hole in the muffin tin. Hot water crust pastry. Brush the top of the pie with beaten egg and make a steam hole in the centre. Pinch the pastry edges together to seal and trim the edges neatly. 150ml water. Leave to cool completely. Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, until any liquid from the meat has been driven off. Method. Serve in thick slices. Roll out the remaining pastry to make a lid and place over the pie. Bacon and egg pies (breakfast pies) are a New Zealand classic! Roll out the remaining pastry and use to cover the top of the pie. Grease a 6-hole muffin tin. Jul 29, 2019 - These dinky little pies are perfect for picnics or as part of a ploughman's lunch. Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges. Cook time 30 mins to 1 hour. 5. Don’t be daunted by the idea of using hot water crust pastry – the pie is moulded in a tin, which makes it very easy to put together. 90g lard. Read about our approach to external linking. When the pies are cooked, set them aside to cool for 10 minutes. Grease a 6-hole muffin tin. Add the remaining meat filling and pat it down. Serves 8. by Paul Hollywood. The jelly is a nice touch but not essential if you're short of time. https://www.bbc.co.uk/food/recipes/small_pork_pies_with_11074 60g strong white flour. To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. The jelly is a nice touch but not essential if you're short of time. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later. Nutrition: For 10 Calories 515kcals Fat 44.9g (16.8g saturated) Protein 26.1g Carbohydrates 1.5g (0.3g sugars) Fibre 0.3g Salt 1.2g . 200g/7oz plain flour; 40g/1½oz strong white flour; 50g/1¾oz unsalted butter, cut into cubes; 100ml/3½fl oz water; 1 tsp salt; 60g/2¼oz lard; For the filling. Bring the water and salt to a boil then add the lard and stir until the lard has melted. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Beat the remaining egg in a bowl. Leave to cool completely. This take on the pork pie is adapted from master baker Paul Hollywood’s recipe – and makes six pies. Leave to cool completely in the tin. Brush the edge of the pastry with beaten egg. Nutrition: per serving. Slice would be perfect for picnics or as part of a ploughman 's lunch centre of each until... I mentioned that I tried hot water crust pastry for the first time tin on side! And bake in the top of the pie and brush with more egg yolk cover top... 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