Festive Pork Pie
For the Pastry
- 110g lard, cubed
- 280g water
- 500g plain flour
- 1 tsp salt
For the Filling
- 1.2kg raw pork, finely cubed or minced ( I like to use a selection of different cuts of pork and ham to add flavour and texture to the filling)
- 4 tbsp fresh rosemary, finely chopped
- 4 tbsp fresh sage, finely chopped
- 4 tbsp thyme, finely chopped
- 2 tbsp wholegrain mustard
- 1 tsp ground mace
- ½ tsp ground nutmeg
- 5 large eggs, hard boiled and peeled
For the Topping
- 300g fresh cranberries
- 2 tbsp caster sugar
- 4 tbsp water
For the Jelly
- 300ml Chicken stock
- 6 Gelatine leaves
To make the pastry place the lard and water in a saucepan and place on the simmering plate until the lard has melted and the water is just below boiling point. Remove from the heat and add the flour and salt, beat with a wooden spoon until the pastry begins to come together. Turn the pastry onto a lightly floured work surface, and lightly work until the pastry is a smooth dough. Roll the pastry to 7-8mm thick and use to line the AGA 2kg pie tin, crimping the edges to hold all your filling. Set the tin aside while you prepare the filling.
To make the filling, in a large bowl, mix together the pork, herbs, mustard and spices until fully combined. Place two large tablespoons in the bottom of the prepared pie tin and spread out so there is a thin layer in the bottom of the case. Line the eggs down the centre of the tin and then add the remaining filling mixture, so that you get a rounded dome.
2 Oven AGA: Place the pie tin on the grid shelf set on the floor of the Roasting Oven for 20 minutes. Then foil the top of the pie tin and slide the cold plain shelf on the second set of runners down. Bake for 30 minutes, until the pastry and meat is fully cooked.
3, 4 and 5 Oven AGA: Place the pie tin on the grid shelf set on the floor of the Roasting Oven for 20 minutes. Then foil the top of the pie tin and move to the floor of the baking oven for 30 minutes, until the pastry and meat is fully cooked.
While the pork pie is in the oven, Soak the gelatine in cold water for about 5 minutes, then remove and squeeze out the excess water. Heat the stock on the boiling plate until just before boiling point. Remove from the heat and stir in the gelatin. Leave to cool slightly.
Remove the pie from the oven and allow to cool slightly on a wire rack.
In a saucepan place the cranberries, sugar and water and place on the simmering plate for 5 minutes, until the cranberries have soften a little but still holding shape. Place the cranberries on the top of the pork pie.
When the stock mixture has cooled slightly, pour over the cranberries and pork pie to seal the pie and allow the pork pie to have a longer shelf life. Allow the jelly to set completely in the refrigerator before cutting the pie.
By Alexandra Dibble
AGA Rangemaster Group Home Economist