Galaporkpiewithgreen
peppercornsandthyme
MAKES1 L ARGEPIE(SERVES 8 10).
HANDS ONTIME 50 MIN,OVENTIME1 HOUR
20 MIN,PLUS 1 2 HOURSCOOLING AND
OVERNIGHT CHILLINGGILL’S
TIPSPorkbellyisfattyenough
tokeepthispiebeautifully
moist.If youmincethemeat
yourself,it’llbebetterforit – you
canpickupcrank-handledmincers
quitecheaply.(TrytheKitchenCraft
mincer,£24.99,RobertDyas.)
Whenyoureachstep5,usea
whole,uncookedeggtogentlypress
outshallowegg-shapedhollowsin
the pork for the cooked eggs to sit in.FORTHEFILLING- 750gBritishoutdoor-bred pork
belly,cubed(seetips) - 250gBritishoutdoor-bredbacon
lardonsorstreakybacon,chopped - Smallbunchfresh thyme, leaves
only,chopped - 1 tbspgreenpeppercorns in
brine,drained - Handfulfreshbreadcrumbs
- 1 tspgroundwhitepepper
- tspgroundblackpepper
- A goodpinchgroundmace
- 5 mediumfree-rangeeggs, at
room temperature
FORTHEHOTWATERCRUSTPASTRY- 200glard(fromBritishoutdoor-
bredpigs,if possible) - 500gplainflour, plus extra to dust
- tspsalt
- 1 mediumfree-range egg, plus 1
extra for glazing
FORTHEJELLY- 350mlchickenorporkstock
- 5 gelatineleaves(weused Costa
Fine Leaf Gelatine)
YOU’LLALSONEED...- 20cmx 7cmpiedish or cake tin;
small funnel
GOODTOHAVE...- Mincer(seetips); digital probe
thermometer
1 Forthepiefilling,mixthepork
bellywiththebacon,thenputhalf
througha mincer.(Alternatively,
chopthemeattoa relativelyfine
consistencyina foodprocessor.)
Dicetheremainingmeatinto1cm
cubesbyhand– thebestwaytodo
thisisona largechoppingboard
witha large,sharpchef’sknife.You
canputallthemeatthroughthe
mincer,butthefillingwon’thavethe
traditionalchunkytextureI prefer.
2 Combinethechoppedandminced
meatina bowl.Addthethyme,green
peppercornsandbreadcrumbs,then
seasonwiththepeppers,maceand
a pinchofsalt.Coverandchill.
3 Bringa panofwatertotheboil.
Addtheeggsandboilfor7-8minutes.
Drain,coolundercoldrunning
water,thenpeelandsetaside.
4 Forthepastry,putthelardand
170mlcoldwaterina panandwarm
overa lowheatuntilthefathas
melted– thewaterdoesn’thaveto
boil.Combinetheflourandsaltin
a largemixingbowl.Lightlybeatthe
egginanotherbowl.Pourthelard
andwatermixtureintotheflour,
thenaddthebeateneggandbring
together.Gatherupthedough,
transfertoa worksurface,thenfold
andgentlyknead4-5timesuntil
smooth.Coolthepastryinthefridge
toroomtemperatureorbelow(it’ll
be much easier to work with).5 Heattheovento200°C/180°Cfan/
gas6.Setasidea quarterofthe
pastryforthepielid.Shapethe
remainingthreequartersintoa
disc,thenrollit outona lightly
dustedworksurfacetoa large
circleroughly30cmindiameter.Lay
thepastryinthebaseofthepietin,
carefullybringingit upthesidesand
smoothingoutanypleatsasyougo.
Makesuretherearenoholesand
leavea veryslightpastryoverhang
allround.Fillthelinedtinwith
enoughporkmixturetocomeone
thirdofthewayupthepastry.
Arrangethe5 eggs,end-to-end,
ina circleontopofthefilling(see
tips).Fillinthegapsaroundthe
eggswithsmallspoonfulsofmeat
beforelayeringtheporkoverthe
eggstothetopofthepastry.
6 Beattheextraeggfortheglazein
a smallbowlandbrushtheedgesof
thepastrywitha littleofit.Setthe
glazeaside.Rollouttheremaining
pastryforthelid.Carefullyeasethe
lidintoplaceandcrimptheedges
together(youmayhavetotrim
overhangingedgesatthispoint).
Usethetipofa knifetomakea
smallholeinthemiddleofthelid.
7 Transfertotheovenandbakefor
20 minutes,thenturndowntheoven
to180°C/160°Cfan/gas4.Brushthe
topofthepiealloverwithbeatenegg
andreturntotheovenfor1 houror
untilthetemperatureatthecentre
ofthepiereads66°Cona digital
thermometer.Removefromtheoven.
8 Forthejelly,warmthestockina
pan.Meanwhile,soakthegelatine
leavesincoldwaterfor3-4minutes,
thenremovetheleaves,drainoff
excesswaterandaddtothehot(not
boiling)stock.Stirtodissolve.Let
thepieandstockcooltoroom
temperatureforanhourortwo.
9 Tur nou tthepieands etit upr ight
ona platter.Positiona smallfunnel
intheholeinthetopofthepieand
slowlypourinenoughstocktocome
tothetop.Refrigeratethepiefor6-8
hoursorovernightbeforeserving.
PERSERVING(FOR10)515kcals,
44.9gfat(16.8gsaturated),26.1g
protein,1.5gcarbs(0.3gsugars),
1.2g salt, 0.3g fibre 46 deliciousmagazine.co.uk