Saturday, May 17, 2008
Gala pie
What was going to be a quiet afternoon making day garb for B turned into a rather larger A&S session.
This was not a problem, as I'd had a suspicion it might do just that, so I baked a gala pie, to be served with salad, cottage cheese and pringles. This proved quite a success, although is definitely a little on the heavy side... but that's normal for pork pies. I think that under normal circumstances it would probably feed 12 people.
This was the first time I'd made a hot water crust. The process isn't particularly complicated, but the rolling out of the pastry was a real pain. It just didn't want to stay flattened and I eventually had to piece the pie crust together from sections of the awkward mass. That said, once baked the pastry was delicious.
Gala Pie
Serves 12
Ingredients
For the pastry:
450g flour
50ml whole milk
50ml warm water
150g lard, chopped
Salt and pepper
1 egg yolk, beaten
For the filling:
450g pork mince
150g smoked streaky bacon
1 tbsp sage
1 tbsp parsley
Salt and pepper
4 eggs
Instructions
And, because I know you demand them, photos of the finished item:
Folks seemed quite happy with it, although I think it's a bit too meaty, just like the sausages. I clearly still have a lot to learn about getting the classic British banger/pie texture right.
4 comments
This was not a problem, as I'd had a suspicion it might do just that, so I baked a gala pie, to be served with salad, cottage cheese and pringles. This proved quite a success, although is definitely a little on the heavy side... but that's normal for pork pies. I think that under normal circumstances it would probably feed 12 people.
This was the first time I'd made a hot water crust. The process isn't particularly complicated, but the rolling out of the pastry was a real pain. It just didn't want to stay flattened and I eventually had to piece the pie crust together from sections of the awkward mass. That said, once baked the pastry was delicious.
Gala Pie
Serves 12
Ingredients
For the pastry:
450g flour
50ml whole milk
50ml warm water
150g lard, chopped
Salt and pepper
1 egg yolk, beaten
For the filling:
450g pork mince
150g smoked streaky bacon
1 tbsp sage
1 tbsp parsley
Salt and pepper
4 eggs
Instructions
- Pre-heat oven to 180C/350F/Gas Mark 4, and while the oven is heating up hard-boil the eggs, cool in cold water and de-shell. Grease and flour a 25cm long loaf tin.
- Place the pork, bacon, sage, parsley, salt and pepper in a food processor and process until the bacon is chopped and the ingredients are well mixed.
- Sift the flour into a large bowl and add the salt and pepper
- Put the milk, water and lard into a pan and heat until the lard melts then bring the mixture to the boil. Carefully pour it onto the flour and mix together with a spoon.
- Once it is cool enough to handle, knead for several minutes before rolling out on a floured surface. Roll it out while still warm and use three-quarters to line the loaf tin, reserving the remaining dough to form the lid.
- Place a layer of the meat mixture in the bottom of the pie, then place the hard-boiled eggs on top. Fill around and over the eggs with the rest of the meat mixture.
- Brush the top edges of the sides with water, then add the pastry lid, pressing the pastry tightly closed. Brush the top of the pie with the beaten egg yolk.
- Cook in the centre of the oven for approximately 45 minutes before removing and turning out onto a wire tray to cool.
And, because I know you demand them, photos of the finished item:
Folks seemed quite happy with it, although I think it's a bit too meaty, just like the sausages. I clearly still have a lot to learn about getting the classic British banger/pie texture right.
Labels: reciepes
4 comments