|Our current favourite recipe comes from Sarah Potter, and is for the old lardy classic, Pork Pie.|
|Categories: Nutritious Pies, Meats.
Yield: 8 servings (or 4 for greedy lads with a lot of beer to drink and videos to watch)
200g Good quality British Lard
450g Plain Flour, sifted
1 Pinch of Salt
1 tsp Powdered Gelatin
500 ml Chicken Stock
675g Fatty Pork, chopped finely
1 Onion, peeled and chopped
3 tsp Dried Mixed Herbs
1 tsp Salt
For a healthier meal, serve pie with salad. But if youre a real man then youll serve it with chips, another pork pie and some dripping. Follow up with a cream cake. And some chocolate. Then call the paramedics.
|1. Melt lard in pan, add 300ml water and bring to the boil.
** This step is potentially dangerous and the BLMB will not accept any responsibility for injury or distress caused by this instruction.
2. Using a fork, stir liquid into flour and salt to make a dough.
3. Knead dough until smooth (your hands will be revolting after this step).
4. Reserve a quarter of the dough and keep it warm (covered with a bowl).
5. Mix together chopped pork, onion, mixed herbs and salt.
6. Line base of 1kg loaf tin with remaining dough and turn pork into tin.
7. Roll out reserved pastry and use for lid.
8. Seal pastry edges firmly, then trim off surplus (use it to make pretty decorations).
9. Crimp edges with your thumb (like your Mum used to do).
10. Glaze pie with beaten egg and make two air holes - lard likes to breathe.
11. Bake at 220c/425f or Gas mark 7 for 30 mins then reduce heat to 190c/375f Gas mark 5 for 1 hour.
12. Cool in tin for 30 minutes then turn onto a wire rack.
13. Dissolve Gelatin in stock and carefully pour into pie using a funnel, leave to set. This step may make you feel ill but it is worth it as it's so cool!
Click for a delicious dessert to follow your Pie - Baked Alard-ska.