- July 2011
- Serves 16-18
- Takes 1 hour to make, 2¼ hours to cook, plus chilling and setting
The keys to a perfect pork pie? Top-quality filling, hot water crust pastry and a proper savoury jelly.
- 19g (7.1g saturated)
- 22.4g (1.1g sugars)
Per serving (based on 18)
If you prefer small, individual pies use a muffin tin with deep holes, or use dariole moulds. Cook the pies for 40 minutes until the pastry is golden and the filling is piping hot.
For a quick jelly alternative: make up 600ml hot – not too strong – stock, using one good-quality ham stock cube such as Knorr. (For a fruitier flavour, use apple juice instead of water.) Stir in 6 gelatine leaves (soaked and squeezed) until dissolved. Leave to cool, then stir in a handful of finely chopped fresh herbs, such as parsley and sage.
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