Pork Pie fillings

[wallie]

I am looking for some pork pie filling recipes, any suggestions appreceiated.
Something different from the normal standard pork.
I have my hot water pastry ready and a couple of jars and raring to go!

wallie

[wheels]

Maybe chicken and ham - with the chicken in slices in a ham forcemeat?

Mixed game?

Phil

[saucisson]

Delia's Old-fashioned Raised Game Pie

http://www.deliaonline.com/recipes/old- ... 80,RC.html

and Mike Robinson's Game pie

http://uktv.co.uk/food/recipe/aid/515902

are two I like the look of.

Or there is Poachers pie, largely rabbit these days, although I believe traditionally was rook and pigeon.

http://greatbritishkitchen.co.uk/recipe ... &Itemid=28

So here is rook pie:

http://www.scottish-recipes.com/rook-pie.html

And Mrs Beaton's Epsom Grandstand Pie (ie pigeon pie)

PIGEON PIE

(Epsom Grand-Stand Recipe)

975. INGREDIENTS - 1-1/2 lb. of rump-steak, 2 or 3 pigeons, 3 slices of ham, pepper and salt to taste, 2 oz. of butter, 4 eggs, puff crust.

Mode - Cut the steak into pieces about 3 inches square, and with it line the bottom of a pie-dish, seasoning it well with pepper and salt. Clean the pigeons, rub them with pepper and salt inside and out, and put into the body of each rather more than 1/2 oz. of butter; lay them on the steak, and a piece of ham on each pigeon. Add the yolks of 4 eggs, and half fill the dish with stock; place a border of puff paste round the edge of the dish, put on the cover, and ornament it in any way that may be preferred. Clean three of the feet, and place them in a hole made in the crust at the top: this shows what kind of pie it is. Glaze the crust, that is to say, brush it over with the yolk of an egg, and bake it in a well-heated oven for about 1-1/4 hour. When liked, a seasoning of pounded mace may be added.

Time - 1-1/4 hour, or rather less.

Average cost, 5s. 3d.

Sufficient for 5 or 6 persons.

Seasonable at any time.

Should be a few ideas in there for you Wallie:0

Dave

[wallie]

Thanks lads
I think I will start with Phil's Chicken and Ham. then onto Dave's link for Poachers Pie.
For little snacks at Xmas I intend to make small pork pies with cranberry topping.
Its all systems go in the kitchen now.

wallie

[Davred]

Savory Pork and Vegetable Pie

8 oz pork shoulder cubes, cut into 3/42 pieces
3 tbsp butter
� pint chicken broth/stock
1/2 tsp thyme leaves
1/4 tsp rosemary
1/4 tsp salt
1/8 tsp pepper
8 oz sliced carrots
8 oz thinly sliced spring onion
8 oz frozen peas, unthawed
2 oz flour
� pint half and half
pastry for crust

Heat oven to220C..
Melt butter in large frying pan. Brown pork cubes over medium heat. Stir in chicken broth/stock and seasonings; simmer 10 minutes. Stir in carrots and onions, simmer 10 minutes. Stir in peas. Combine flour and half and half in small bowl, beat until smooth. Gradually stir into skillet; cook and stir until thickened.

Line a pie plate with pastry, add filling cover with remaining pastry.

OR

Cover a large jam jar for � of its height with hot water crust pastry, add filling and cover with pastry lid. Crimp edges and make a small hole in centre for steam to escape.

Bake for 35 to 40 minutes or until golden brown.

Brushing the lids with milk or beaten egg gives a good brown crust.

[Paul Kribs]

Homemade sausagemeat and plenty of sweated down onion...

Regards, Paul Kribs

[Spuddy]

Homemade sausagemeat and plenty of sweated down onion...

Regards, Paul Kribs

+ a little blob of Branston pickle right in the middle. Yum!

[Pork Pie Eyed Dolly]

What about a regular pork pie but with blue cheese underneath a lattice pastry top? I'm doing that soon.

Other things to mix in with the pork meat:

cranberry jelly
apple sauce
pickle with a strong cheddar pastry
roasted chestnuts and dried cranberries with lattice top (did this last week and it worked well)

I've also made individual chicken and bacon pies with a creamy white wine, thyme sauce, or with chicken, cider, leek and stilton filling.

[Pork Pie Eyed Dolly]

Oh yes, I've also caramelised red onions (sweated down in butter with a spot of brown sugar) and mixed these in with the pork.

[wallie]

I like the cranberry and lattice top idea as I seen in a previous post topped with a port wine jelly.
So I presume the cranberrys and port wine jelly would have to be put on after the pie was cooked.

wallie

[welsh wizard]

Two of my most popular pies are:

Pork pie with cider soaked apple & Chicken and apricot.

Ref Cider soaked apple: Reduce cider down to about half, leave to go cold then weigh. add to dried apple and leave to soak overnight. add apple mix to pork with the usual S&P and put the same weight of rusk into the pie as the cider. If you dont do this the pie is not firm enough. Cook as normal.

Chicken and apricot: to 3lb of uncooked chicken put 1lb of pork S&P and herbs of your choice. To this add approx 6 well chopped apricots per Lb of mix. and cook as normal.

Cheers WW

[wallie]

Thanks WW
Do you use hot water pastry for both of these pies?

Cheers
wallie

[welsh wizard]

HI Wallie

Yes hot water pastry is used, a mix of flour (plain & soya) water & lard.

These will give you cold cutting pies rather than hot gravy type pies. However I dont think I have eaten a cold type pie for ages as all my family like my cold pies heated through , especially the pork ones.

cheers WW

[wallie]

Hi WW
I am making the pork and apple and going a bit upmarket with a drop of calvados instead of cider also I think I will try granny smiths.

wallie

[welsh wizard]

Sounds really good Wallie, let us know how it comes out

Cheers WW