These were delicious, give them a go. The goal is to have a free standing pie with a firm crust. Leave the dough to cool to room temperature (21C). Angela, I’ve been making my own hand raised pot pies for at least 30 years. Diane @ Mrs U Makes. When the pie was cold I served it in thick slices to my family. I always forget that some foods which seem so common and obvious here are completely alien abroad. As I read through the recipe you say to let them chill overnight after filling with the jelly. Congrats! You can remove it from the tin, but you can also leave it in of course so extra sturdiness. I made this recipe and it was delicious it came out perfect. This will make it a lot softer. The overall baking time will mostly depend on your filling. If you try it, let me know how it goes. Make sure there are no holes in the pastry. These are incredibly expensive to buy, so I use a clean jar with clingfilm wrapped around it. The dough will be nice and firm. Post was not sent - check your email addresses! Roll out 3/4 of the dough into a 1/3-inch thick circle. I found you through #TastyTuesdays & I am *so*glad! ½ pound lean pork tenderloin, sliced into small pieces. You can scrape off the butter once the jelly has set. This recipes produces a delicious traditional pork pie. A British pastry dough style, using hot water to create the dough, thereby giving it quite unique shaping and baking properties. Place it on top and close it firmly along the whole side (do this properly, to prevent it from loosening up again easily). Start with a layer of gruyere, then chunks of butternut squash, basil, gruyere, sausage, gruyere, and another layer of butternut squash. This site uses Akismet to reduce spam. Bake the pie for 1 hour. Pies in the UK are quite a staple in pubs. Pinch it together firmly with your fingers. Remove pan from heat, add flours and salt and stir with wooden spoon or rubber spatula until a dough forms. This will make it a lot softer. Hand raised pork pies originate from Melton Mowbray and they have been given protected status so that the pies which carry the ‘Melton Mowbray’ name have to be produced within a specified geographic area. To finish brush the lid and lip with a little beaten egg and cut a hole in the centre of the lid, make sure it's the size of a fingertip. Thanks for this recipe I can’t wait to try it you have certainly made it easier with your instructions . This is combined to form a rough dough and left to cool to room temperature. #TastyTuesdays. Place all four ramekins on a baking tray. Learn how to make soft buttery brioche buns at home, Thanks to this best-selling Maybelline concealer you can say bye-bye to dark circles. Press in remaining pork mixture; arrange remaining streaky bacon on top. Oh one other thing. Required fields are marked *. It will come together quite easily. However, you can still layer a ramekin, or deep dish with hot water crust and then remove once baked. Make sure pastry is an even thickness by pressing and shaping with fingers. Place a piece of parchment paper down onto work surface. If it gets cold and you feel like some comfort food, I suggest making a batch for breakfast, brunch, or dinner! Since its autumn, I decided to go with warm hearty flavors of butternut squash, basil, and spicy pork sausage. So delicious x #FoodieFriday. I love working with this pastry because I have really hot hands and I struggle to work quickly enough with most other forms of pastry. The dough is quite firm when it’s cold, but once you start filling it it will start to warm up again. Thanks for your message, I’m so pleased you like this recipe. https://www.womanandhome.com/.../hot-water-crust-pastry-hand-raised-pie While some elements of this recipe differ from the traditional melton mowbray pork pie, they’re pretty close to the original. All rights reserved. Make a little decorative hole on the top to allow some steam to escape. It was easy enough to mix and season but the recipe did not indicate any way to deal with all of the grease that was going to come off of the pork. Even if it does turn out better, he’ll be able to console himself with the pie! Unfortunately I would have nothing to compare it to. this is such an old recipe, I really should update the photos! Chill the filling for at least four hours, preferably overnight. This can result in cracks and leaks in the dough. Your daily values may be higher or lower depending on your calorie needs. Pack the pies with the filling, then roll out the trimmings to make a lid. Turn up the heat and, when just bubbling, pour into the well and mix together with a flat-bladed knife. Now here’s the way I see it, finding a succulent pork pie is like trying to fined a yesterdays strawberry, every time I am forced into the Supermarket I am tempted to buy a pork pie, in remembrance of days gone bye, only I am unable to as every one that I have tried has the consistency of a paving slab and just as bad, including Melton Mowbray concoctions. Turn the jars upside down drape the pastry over the jars, press the dough against the sides of the jar with your fingers working it to remove any pleats from the pastry, stretch to about 5cm in length. It was easy enough to mix and season but the recipe did not indicate any way to deal with all of the grease that was going to come off of the pork. Combine flour and salt in a large bowl. I thought it was time to try making my own hand raised pork pies. HOW TO MAKE A HOT WATER CRUST HAND RAISED PIE, If there are any cracks once you’ve baked the pie, fill them with softened butter then put the pie back in the fridge for the butter to harden before you pour in the jelly. Allrecipes is part of the Meredith Food Group. If you’re baking a hot water crust pastry pie without any tin, there’s a chance the walls might collapse. I decided to give this recipe a try and was disappointed in the results. I’m eager to try and make it, just thinking of a filling to use. Pour the hot liquids over the flour mixture and stir through. The cooked pies are then left to cool for around 30 minutes before they’re filled with a pork stock flavoured jelly and left to cool completely. Leave behind approx. Make a small hole in the middle for a pie funnel if you have one, or a large piping nozzle works just as well. Preheat the oven to 375 degrees F (190 degrees C). Wow these looks fantastic!! Hi I'm Jenn! Stir this in with the stock and cool slightly. This will be the shell of the pie. Normally strips of paper wouldn’t be used when cooking and I haven’t tried cooking the pies without this, but I think they would just bow outwards.