IN SEASON Avoid a leakage...
Refrigerate for 30 mins for the butter to firm up, then add the jelly. The butter can be scraped away when the jelly has set before serving.
R
PORK, APPLE AND SAGE RAISED PIE Serves 4
1 quantity hot water crust pastry (see page 18) 1 egg
FOR THE FILLING 1 small onion 5–6 sage leaves, or 1 tsp dried sage 650g boned shoulder of pork 1 dessert apple 30g raisins
150–200ml aspic or 1 tsp dissolved in 200ml chicken stock
Salt and freshly ground black pepper
YOU WILL NEED 400ml soufflé dish to shape the pie
1 Prepare and shape the pastry around a 400ml soufflé dish using the instructions on page X.
2 The next day, or when ready to cook, heat the oven to 190C/gas 5.
3 For the filling, halve, peel and finely dice the onion. Finely chop the fresh sage leaves, if using. Remove any sinew and trim any excess fat off the pork, then cut into 1.5-cm cubes. Peel, core and finely dice the apple.
4 Mix the onion, pork, apple, raisins and half the sage together in a large bowl and season well with salt and plenty of pepper. Reserve the rest of the sage for the aspic.
5 Remove the shaped pastry and the smaller disc from the fridge. Turn the shaped pastry the right way up and peel the cling film away from inside the dish. Ease the cling film a little from the dish and lift the dish out of the pastry, making sure not to damage the pastry. Peel away the cling film and greaseproof paper from the inside of the pastry case.
6 Carefully lift the pastry case up to the light and check the corners; if you can see light through them you will need to reinforce them using a thin band cut from around the edge of the pastry for the lid by gently pushing it into the area needed.
7 Wrap a double layer of baking parchment around the outside of the pie case to support it and secure with paper clips or string (don’t tie the string too tightly or it will create a waist in the pie once cooked). Make sure the rim of the pastry is not covered by paper, so you can seal it with the lid. Place the pie case on a lipped baking sheet and add the filling, packing it into the corners, to help support the pastry, and doming it on the top.
8 Check the pastry lid is the right size to fit over the top. Lightly beat the egg, using a fork, with a very small pinch of salt, then pass through a sieve into a bowl. Brush beaten egg on the inside of the pastry lid. Lay the lid on top of the pie, fold the edges of the lid up against the inside of the pie and press together to seal. Using a pair of scissors, trim off only the top edge, not too deep or you will break the seal.
9 Using your thumb and forefinger, crimp the pastry edge. Now make a steam hole in the middle of the top and insert the tip of a 5-mm piping nozzle (this will prevent the hole closing). If you have any pastry left, roll it out thinly and cut out decorations, if desired; stick them to the top of the pie with the beaten egg.
10 Brush the top of the pie with the beaten egg to glaze. Bake for 15 mins, then lower the oven setting to 170C/gas 3 and bake the pie for a further 30 mins. Remove from the oven and take
off the paper collar. If the pie suddenly begins to slump and lose shape, tie the paper around the pie again and continue to cook for a further 15 mins. If the pie holds its shape, brush the sides, top again with the beaten egg and return to the oven for a further 30 mins, or until cooked.
11 To check that the pie is cooked, insert a skewer into the middle through the steam hole, leave it for 10 secs, then remove and immediately touch it to your inner wrist; it should be hot. If not, cook the pie for a further 15 mins.
12 Once the pie is cooked, remove it from the oven and set aside to cool to room temperature.
13 Follow the instructions on the aspic packet to dissolve and sponge it. When the aspic begins to thicken and set a little (still pourable, but thick enough to hold the sage in suspension), add the reserved sage. Carefully pour the aspic through the piping nozzle into the pie, allowing it to seep into the air holes, and between the meat and pastry. You might need to lift the pastry around the steam hole first to allow the aspic to feed through, taking care not to break the pastry. Allow the aspic to set for 3–4 hours before cutting the pie.
How to Cook Pastry (Leith’s How to Cook) by Leith’s School of Food and Wine, published by Quadrille Publishing Ltd.
FOODLOVERMAGAZINE.COM | 19
aised pies are susceptible to leaking if the pastry is thin. If after cooking your pie is leaking, allow to cool before using soft butter to plug the hole.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
