Pork Pie Recipe
Grimley Pork Pie
My Grandfather was a butcher and this was his father’s recipe.
It’s unbelievably simple, tastes amazing but just takes a little time.
Ingredients
1 1/4 lbs chopped pork shoulder
1 1/2 teaspoons salt
2 teaspoons white pepper
3/4 lb plain flour
1-teaspoon baking powder
1-teaspoon salt
4 1/2 oz lard (+ 1/2 oz for greasing the tin)
1 pig’s trotter - split - ask your butcher to do this for you.
Boiling water
A 6 inch diameter, deep baking dish
Directions
Start by dropping the trotter into a pan of boiling water. Simmer it gently for a couple of hours to extract the jelly.
Combine the flour, baking powder and salt. Add the lard and mix slowly until it becomes a nice crumbly mixture.
Now add boiling water drop by drop and mix until it becomes a smooth dough
Knead with some flour to dry slightly, roll out twice as large as tin and fold in.
Roll out a couple of times and after greasing the tin well, line it with the pastry.
Trim off the excess, this should provide enough pastry for the lid.
Mix the meat with 1 1/2 teaspoon salt and 2 teaspoon white pepper.
Fill the pastry case, not too firmly & not too full or the juice may overflow during cooking.
Moisten the edges of the pastry in the tin with a drop of water or milk and roll out top and pinch round edge of case to seal.
Make 2 holes in the top to let the steam out and the jelly in.
Cut out 2 pastry leaves and make veins in them with the prongs of a fork,
Place them on the top and brush the top of the pie with milk.
Bake at 150 degrees C for 1 1/2 - 2 hours.
I cover pie with foil except for the last 1/2-hour or so when I remove it to let top brown.
By this time the jelly should have come out of the trotter, so remove it from the heat.
Discard the trotter and allow the lovely jelly to cool.
Allow the pie to cool for at least an hour and then pour the jelly in through each of the holes in the lid.
Allow the pie to cool down completely and leave in the fridge overnight.
The following day, release the pie from the tin by slipping table knife carefully around inside of tin.
If you really don’t fancy the jelly, and I know that it does put people off.
It is possible to leave it out, but the pie (and I realise that this is an odd thing to say) travels better with it in.
Whatever you do, serve with shed loads of mustard and share generously with many friends.
