Homemade Pork Pies
Traditional pork pies made from scratch, including a gala pie with boiled eggs.
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- •200 grams PastryFor pie case
- •50 grams PastryFor pie lid
- •400 grams PastryFor gala pie base
- •200 grams Pork mixFor filling
- •50 grams Pork mixAdditional for filling
- •4 EggsBoiled for gala pie
- •200 grams WaterFor jelly
- •1 Gelatin sheetFor jelly
- •1 Chicken stock cubeFor jelly
- •1 EggFor egg wash
- 1
Take 200 grams of pastry and form it into a shape for the pie case.
5 min
- 2
Dust the pie dolly with flour and shape the pastry around it.
10 min
- 3
Take 50 grams of pastry and form the lid.
5 min
- 4
Boil and peel 4 eggs for the gala pie.
10 min
- 5
Roll out 400 grams of pastry for the gala pie base.
10 min
- 6
Fill the pie case with 200 grams of pork mix, add more if needed.
5 min
- 7
Seal the pie with the lid and egg wash.
5 min
- 8
Preheat oven to 200°C (400°F) and bake pies for 20 minutes.
20 min
- 9
Reduce temperature to 170°C (340°F) and bake for an additional 50 minutes.
50 min
- 10
Prepare jelly by dissolving gelatin in hot chicken stock and pour into pies.
10 min
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Pizza
Any style of pizza