Classic English mini pork pies

Classic English mini pork pies

Category: Meat dishes

Kitchen: english

Ingredients
Filling:
Onions (large)	1 PC.
Minced pork	500 g
Salt	10 g
Black pepper	1/4 tsp
Parsley
"Hot" dough:
Wheat flour	320 g
Cold butter	55 g
Lard	65 g
Salt	1 tsp
Water (boiling water)	135 ml
Lubricating egg	1 PC.
For gelatinous broth filling:
Sheet gelatin	1 sheet
Cold water	135 ml
Bouillon	300 ml

Cooking method

• This is the most English classic: pork pie, only in portions.
• The traditional English "hot dough" I have not worked with, yet. And it is very pleasant to work with - pliable, soft and unsettling.
• Only you need to work with it quickly, because when it solidifies, it becomes brittle.
• And now about the filling - pork filling in pork pie Pork in jellied meat! Like this!
• To be honest, I liked everything - both the dough and the filling! And appearance
• There is a lot of work, but since you need to work quickly, there is no time for unnecessary movements, and the result is visible quickly)))
• Recipe For 12 mini-cakes 6 cm in diameter and 3 cm in height each.

• For the filling, mix the minced pork, finely chopped onion, chopped parsley, salt and black pepper until smooth.

• "Hot" dough:

• Sift flour into a bowl. Add cold butter. Using the "spatula" attachment, we work the butter into the flour until coarse crumbs are formed.

• Melt the lard in a separate container,

• add boiling water and salt, mix until smooth

• With the engine on, pour the hot mixture into the oil and flour mixture. We are waiting for the dough to gather into a lump.

• We transfer the dough to the work surface and divide it into two unequal parts. We work carefully! The dough can be hot! Roll out most of it to a thickness of 3 mm

• and cut out circles with a diameter of 12 cm.

• We place the blanks in the muffin mold. The edges of the dough should protrude from the mold.

• Roll out the second part of the dough to a thickness of 3 mm. We cut out circles with a diameter of 6 cm. These are the future cake lids.

• In the center of each circle we make a hole with a diameter of 5 mm.

• We spread the meat filling in each mold - 1 tbsp. l. on the form.

• Cover the top with a dough lid and seal the edges tightly.

• Lubricate with a slightly beaten egg.

• We bake at 190C for 50 minutes.

• We take out the baked pies from the oven, let cool slightly and remove from the mold.

• While the pies are baked in the oven, prepare the gelatinous broth filling. Dissolve the gelatin in cold water. Let it swell for 5 minutes. Bring the broth to a boil. Pour the swollen gelatin into it and mix thoroughly. We filter it into a separate container.

• easily enlarge the hole in the lid and carefully pour the broth into each cake through it. Cool to room temperature. We send it to the refrigerator for at least a few hours to gelate the filling.

• A piece of England on your plate!

Note

P.S. the dough is gone, the filling is still left, do not try to use all the filling. Better stay.

Jelly in pies A very interesting recipe, I've never seen anything like it. So I want to bite I take in the tabs.

what cool piggy-shares))) such as whites and peremyachy)))

To bookmarks

What a beauty! We get everything at once and pies and aspic! Only a too troublesome treat, I hardly decide on such a feat. Thanks for the recipe, for the photo, for all the work!

All good health!
Valentina, the trick there is that you need to work quickly and without distraction.Therefore, the process will not be able to stretch))))
And if everything is done assembled, then it can be done in 20 minutes, then it will only remain for half an hour to wash everything