Pork Pie

Pork Pie is a traditional British raised pie. Many different combinations of herbs and flavourings can be added to the pork and it is said that each county in England has its own special filling.

1 teaspoon vegetable oil

12 oz. Hot Water

Crust

Pastry dough

1 ½ lb. pork fillets, cut into :}-inch cubes

1 onion, grated

1 tart apple, peeled, cored and grated -½ teaspoon ground mace

½ teaspoon dried sage

2 teaspoon dried marjoram

2 teaspoon salt

2 teaspoon black pepper

1 large egg, lightly beaten | oz. gelatine

10 fl. oz. home-made chicken stock

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Grease the base and sides of a 2-pound jam jar with the oil. Set aside.

Place one-quarter of the dough on a plate. Keep warm. Pat the remaining dough into a circle. Stand the jam jar, upside- down, on a flat surface and put the circle of dough on the base. Press the dough from the bottom down the sides of the jar, until the dough covers two-thirds of the jar and is about 2-inch thick all over. Set aside for 10 minutes or until the dough has cooled and become firm.

Cut out a double thickness of grease-proof or waxed paper in a strip long enough to go round the jar, leaving a little extra. Place the strip of paper round the dough and secure it with 2 paper clips. Turn the jam jar over on to its base and place it on a baking sheet. Gently ease the jam jar out of the dough case. Set aside.

In a medium-sized mixing bowl, com-bine the pork cubes, onion, apple, mace, sage, marjoram, salt and pepper. Put the mixture in the dough shell, being careful not to disturb the shape of the shell. Trim the shell so that it is nearly level with the meat filling.

Press the remaining dough into a circle slightly larger than the top of the shell. Place the dough circle on top and trim it to fit. Dampen the edges with water and press them together to seal. Cut the dough trimmings into small leaves. Make a rosette -inch in diameter out of the remaining dough trimmings. Set the rosette aside. Dampen the leaves with water and decorate the top of the pie with them. With a sharp knife, cut a 1-inch slit in the centre of the pie. Brush the top of the pie and the rosette with a little of the beaten egg.

Place the rosette on the baking sheet with the pie. Place the baking sheet in the centre of the oven and bake for 1|- hours. Remove the rosette after 30 minutes.

Remove the baking sheet from the oven. Remove and discard the greaseproof or waxed paper and paper clips. Brush the sides of the pie with the remaining beaten egg. Return the baking sheet to the oven and bake for a further 45 minutes or until a skewer inserted into the pie pierces the meat with ease. Remove the baking sheet from the oven and set the pie aside to cool completely. Place the cooled pie on a plate.

In a small saucepan, dissolve the gelatine in 4 tablespoons of the chicken stock over moderate heat, stirring constantly.

When the gelatine mixture is clear, remove the pan from the heat. Pour the gelatine mixture into a small jug and stir in the remaining chicken stock. Pour the stock mixture through the slit in the pie, and place the rosette over the slit.

Place the pie in the refrigerator and chill for 3 hours or until the stock mixture has set. Remove the pie from the refriger-ator at least 2 hours before serving.

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