Vickys Traditional British Pork Pie
Vickys Traditional British Pork Pie

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, vickys traditional british pork pie. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Traditional British Pork Pie is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Vickys Traditional British Pork Pie is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook vickys traditional british pork pie using 18 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Vickys Traditional British Pork Pie:
  1. Prepare Pastry
  2. Make ready 145 grams gluten-free / plain flour
  3. Make ready scant 1/2 tsp xanthan gum if using GF flour
  4. Get 2 grams salt
  5. Take 60 grams lard
  6. Get 40 ml water
  7. Get milk of choice to glaze
  8. Get Filling
  9. Take 125 grams minced pork belly
  10. Get 80 grams minced pork shoulder
  11. Prepare 15 grams minced bacon
  12. Make ready 2 grams salt
  13. Prepare 1 1/2 grams white pepper
  14. Prepare 12 grams rusk / gluten-free breadcrumbs
  15. Prepare Jelly
  16. Make ready 1 pigs trotter
  17. Get 5000 ml water
  18. Get 15 grams gelatine
Steps to make Vickys Traditional British Pork Pie:
  1. Sieve the flour & salt together and rub in 30g of the lard
  2. Heat the rest of the lard with the water and bring to the boil. Mix into the flour. When cool enough, knead well with your hands
  3. Break a fifth of the dough off for the pie lid later, form both pieces into balls, wrap and refrigerate overnight
  4. Mix the pork, bacon, salt, pepper and water together and add the rusk as required if the mixture is too wet. Don't add any more than the 12g stated
  5. Form into a ball, cover and let sit in the fridge overnight for the bacon to cure the pork. This is what makes the baked pie meat look pink
  6. Take the pastry from the fridge a couple of hours before you need it to let it come to temperature
  7. Knead it until it's pliable then flour a surface and form it into a ball again
  8. Get an ordinary sized jam jar and push it down hard into the middle of the dough. This will force up the dough that will become the walls of the pie
  9. Turn the dough round and as you go, push and form it up the jar like as if you were making a clay pot on a rotating table
  10. Squeeze it and work it up to the top of the jar, rotating to keep it the same thickness all the way around
  11. Gently prise the dough away from the jar and slip it out
  12. Firmly add the filling inside and mould the pastry to it, making sure there's no air trapped inbetween the sides of the filling and dough
  13. Use some milk of choice - I use coconut milk - to wet around the rim, then roll out the dough for the lid and place it on top
  14. Pinch the lid and wall of the pie together really well so it won't burst open, then using your fingers at opposite sides, gently squeeze in to give the pie it's traditional crimped shape
  15. Chill a good 4 hours before baking
  16. Meanwhile, for the jelly, put the pigs trotter in a pan with the water, bring to the boil then simmer for 3 or 4 hours until the liquid has reduced to around 500mls. Don't let the pan boil dry, add extra water as required
  17. Remove the 500mls stock from the pan and stir in the gelatine. Do this so it'll be ready as your pie is coming out of the oven
  18. Preheat the oven to gas 4 / 180C / 350F, glaze the lid with the rest of the milk and bake on a lined tray for 75 to 90 minutes until nicely golden brown. The pie walls will bow out, this is how it should look so don't worry that it's collapsed
  19. Let the pie cool for 20 minutes, then poke a hole in the top and pour in the jelly mixture. Pour until the pie starts to overflow to completely fill it
  20. Let the pie cool completely then refrigerate overnight. Remove from the fridge an hour before eating
  21. These pies are meant to be eaten cold so don't reheat! Recipe makes one 450g traditional British Pork Pie

So that is going to wrap it up with this special food vickys traditional british pork pie recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!