English Pork Pie

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English Pork Pie
Pastry 1 lb. all-purpose flour 1/2 tsp. salt 1 egg yolk 6 Tbs. unsalted butter 1/3 cup & 1 Tbs. milk Filling 2 lb. cooked lean pork, diced 3 cooked bacon strips, diced 1½ tsp. fresh sage, minced 1½ tsp. fresh lemon thyme, minced 1/2 tsp. ground allspice Cayenne pepper, to taste 1 tsp. anchovy paste 1/2 tsp. salt 1/2 tsp. black pepper 1 egg, beaten Gelatin Broth 1½ cups chicken stock 1/2 oz. plain gelatin
Pastry Sift flour and salt into a medium bowl. Add egg yolk to middle of mixture and set aside. In a small saucepan, bring butter and milk to a boil. Pour hot milk mixture into flour mixture. Using a wooden spoon, stir ingredients to form a ball. Place dough on a lightly floured surface and knead for about five minutes to create a smooth ball. Wrap with plastic and allow dough to rest for about 20 minutes. Filling Preheat oven to 400ºF. In bowl, mix together all filling ingredients and set aside. On a lightly floured surface, roll out two thirds of dough to make a circle slightly larger than an eight-inch springform baking pan. Lay pan on dough and cut around bottom. Line pan with parchment paper, and press dough into the bottom. Reroll the trimmed pieces of pastry into a rectangle. Cut lengthwise and use each strip to line the sides of pan. Press dough to connect sides and  bottom crust. Trim top edge. Add filling and gently level. For the top, roll remaining pastry into a circle. Place pan on top, and cut around it. Reserve scraps for decoration. Place crust on top and gently press over filling. Crimp edges. Cut a one-inch hole in center of crust. Roll out pastry scraps and cut leaf shapes to decorate crust. Brush pie with half of beaten egg. Bake 15 minutes. Remove and brush with remaining egg wash. Bake for one hour and 45 minutes, until crust is shiny and brown. Set on cooling rack. Gelatin Broth Pour a quarter cup of chicken stock into bowl and sprinkle in gelatin. Allow to sit for five minutes. In a small pan, bring remaining stock to a boil. Remove from heat and whisk in gelatin mixture. Allow to cool. Slowly pour gelatin broth into hole in pie crust. Cool in refrigerator to set up gelatin. Serve with English mustard.