Pork pie with apple jelly | Lawrence Murphy
Hill Farm Juice, at Swanmore, is a family-owned business which has been pressing apples since the 1970s.
The clean, dry flavour of their Bramley apple juice works so well for the jelly in this pork pie recipe.
Ingredients – serves up to 10
450g plain white flour
750g minced pork
100g minced pork fat
Good pinch ground nutmeg
Tspn chopped thyme
50g prunes, chopped
2 tspns fennel seed
Good pinch salt
2 good pinches of ground pepper
250ml Bramley apple juice
3 leaves gelatine
1. Mix all the ingredients for the filling together.
2. To make the pastry, heat the water, lard and salt together until boiling.
3. Put the flour in a bowl and pour in the water and lard mixture, mixing together to form a dough.
4. Allow to cool slightly and knead until smooth. You must roll this pastry while it is still hot.
5. Cut 1/3 of the dough off to make the lid and roll the rest out and line a 22cm greased ring that you have put on to a baking tray with parchment paper on.
6. Put the filling in the pie top with the other piece of pastry. Cut and crimp the edges and make a hole in the middle of the top.
7. Bake in a preheated oven 180C/gas 4 for 20 mins.
8. Turn the oven down to 150C/gas 3 for another hour then brush with egg yolk and milk before cooking for a further 20 mins.
9. Allow to cool.
10. Heat the apple juice. Soak the gelatine in water to soften and then squeeze out before adding to the hot apple juice.
11. Pour the jelly into the hole in the top of the pie slowly until full and allow to set in the fridge.