PULLED PORK PIE.
The latest recipe for this page is another experiment that, fortunately, went very well. We decided to mix the fabulous experience that is an English Pork Pie with the taste sensation of U.S.Style pulled pork!
145g plain flour, 60g lard, 40ml water, 1 tbsp Miss Piggy’s Pork Rub, egg to glaze.
220g minced pork (80g shoulder,120g belly and 20g bacon), 2 tbsp Miss Piggy’s Pork Rub.
1 Pig’s trotter, 5 litres of water, 15g gelatine.
For the pastry. Mix flour and pork rub together and rub 30g of the lard into the pastry. Heat the other 30g of lard with the water, until it boils then add the flour mixture and remove from heat. Mix until it is cool enough to kneed and kneed well. Seperate a fifth (approx 50g) to make the pie lid and refrigerate overnight.
For the filling. Mix together minced pork, bacon and Miss Piggy’s rub. Refrigerate overnight.
For the jelly. Put the trotter in a saucepan with the water, bring to the boil and simmer for 3-4 hours to reduce to approx 500ml. Strain and then dissolve the gelatine into it. It is now ready to fill into the pie.
Remove the pastry from the fridge approx 2-3 hours prior then construct the pie by ‘raising’ the pastry up the dolly (or jam jar if you don’t have one).
Try to maintain an even thickness all round. Gently remove the dolly and firmly place your ball of pork into the pastry, moulding the sides to the meat. Roll out the piece reserved for the pie lid and cut out a circle. Gently brush the rim with egg and put the lid in place. Seal the lid to the wall all the way round by gently pinching together then push the sides in at the top to create the ‘crimped’ look. Chill overnight prior to baking. Brush the top with egg and make a hole in lid prior to baking.
You could fire up the smoker for this but we used the oven at 220 degrees C for approx 1 1/4 hours, until the crust was a lovely golden brown. Allow pie to cool before making two small holes in the lid. Pour in the jelly until it overflows and leave to cool again. Refrigerate overnight and remove from the fridge approx an hour before eating.
BRUNSWICK BEEF AND ALE PIE.
Whilst doing our latest magazine feature for ‘Fire and Food’ magazine I was pondering over the answer to a question they asked, and many others have asked before. What is typical English Food or a typically English BBQ.
So thinking on from that we decided to ‘experiment’ with mixing some ‘traditional’ British food with some U.S.A. style BBQ dishes and see where it took us.
First up was a Brunswick Beef Brisket and Ale Pie. The wonderful taste of Brunswick stew made with left over BBQ beef brisket meets our very own Beef and Ale pie. A match made in BBQ heaven!
2lbs (or so) of left over competition practice beef brisket cut into bite sized chunks.
2 tbs Worcestershire sauce.
1 ts garlic powder.
1ts onion powder.
8 slices of bacon chopped.
1/2 cup of Head Country BBQ sauce.
1/2 cup of chipotle ketchup.
1/2 cup regular ketchup.
2-3 cups diced potatoes.
2 cans of creamed corn.
5 carrots roughly chopped.
1 green bell pepper chopped.
1 onion roughly chopped.
Handful of mushrooms (added later in cook to prevent over cooking).
1 bottle of good English ale.
1 pint of good beef stock.
Salt pepper and hot sauce to taste.
Puff pastry (either make your own or cheat and buy one like we did).
Put everything except the pastry into a large stock pot and if extra fluid is needed top up to cover ingredients with water. Bring to boil and cook on medium heat to cook veg and reduce fluid and thicken sauce. This can take up to 4 hours depending how thick you like it. Remember to taste and adjust seasoning.
Serve into pie dishes and top with pastry. Pop into a pre-heated oven at 180 degrees C for 20-30 mins (until crust is browned).
Who ate all the pies?
Credit to development chef Feeney for the original idea. Thanks John!