A classic pork pie has three components: crust, filling and “jelly” or a gelatin-thickened stock which is poured in through a hole in the top crust while the pie is still warm from the oven. Why the jelly? Because these pies bake for a good 90 minutes. In that time the fresh pork is going to lose some if its moisture. The jelly is a way of putting back some of that moisture, as well as adding extra flavor. Notice my recipe calls for powdered gelatin. If you prefer you can make the stock the traditional way by adding two fresh pork trotters (feet) to the stock. Me, I’d just as soon let the good folks at Knox smell up their kitchen with feet, that’s what I pay them for.
For the Stock
2 pounds pork bones (use chicken if it’s easier…and it probably is)
1 bay leaf
about 20 black peppercorns
1 carrot, diced
1 medium onion, diced
1 celery rib, diced
small bunch fresh parsley
several sprigs fresh thyme
powdered gelatin (one 1 teaspoons per cup of stock)
Place the bones, bay leaf and peppercorns in a large pot, pour in enough cold water to cover. Bring the water to the boil, then turn down to a bare simmer and allow it to barely bubble for 1 1/2 hours. Add the diced vegetables and simmer another half an hour. Add the herbs and simmer for a final 15 minutes or so. Turn off the heat, let the broth cool and strain it through cheesecloth. Let the stock cool and refrigerate it until needed.
On baking day measure the stock to find out how much you have (should be at least 1 1/2 quarts). Pour two cups into a sauce pan and set it over medium heat (reserve the rest for another use). Meanwhile, combine two teaspoons of gelatin with about two tablespoons if ice water and stir to moisten. When the stock heat to a low simmer, whisk in the gelatin mixture and make sure it dissolves completely. Remove the simmering mixture from the heat and allow it to cool (though it needs to remain liquid for the filling process).
For the Filling
1.5 pounds ounces pork shoulder (pork butt) cut in pieces
4 ounces slab bacon, roughly chopped
1/2 tsp ground allspice
1/4 tsp freshly grated nutmeg
1/2 teaspoon salt
3/4 teaspoon fresh ground black pepper
1 1/2 teaspoons anchovy paste
Combine all ingredients in a food processor and pulse until well chopped but not paste-like. Alternatley you can chop the meat finely by hand before mixing everything together.
For the Crust
One recipe hot water pie crust, chilled overnight then rested at room temperature for about three hours
To Shape and Bake
Shape according to the Making Pork Pies tutorial. Allow them to rest overnight in the refrigerator then coat with egg wash and bake in a preheated 400 degree (Fahrenheit) oven for 30 minutes. Rotate the pan lower the heat to 350 and bake a further 30-45 minutes until the crust is golden and the pies register 180 degrees or more on a digital thermometer. Allow them to cool completely, refrigerate them overnight and while cool, pour in the finished stock to fill. Let sit at least 10 minutes before serving, they’re best if they’re allowed to warm to room temperature.