Pork Pies

Pork Pies

Any
one of three savoury pastry recipes in the SFMTA recipe book can be used for
making pork pies. For hand raising, probably the boiled paste is the best. The
pastry is weighed according to the size of the pie, moulded round and allowed to
rest.

Take
each ball of pastry, using flour to prevent sticking, and tap the edge with the
side of the hand, turning the pastry continuously until it assumes the shape of
a hat.

After
a rest, the pieces are turned upside down and with the thumbs, each is hollowed
out in turn until they are of such size that a wooden pie block of the
appropriate size, readily fits inside.

It
is also acceptable, if the wooden pastry moulds are not available to line the
pastry into metal hops or tins then proceed as if for hand raised

The
art of raising is to obtain a slightly thicker base than the sides, and to work
the sides up on the block perfectly smooth with the hands, so that they are very
slightly tapered. The block is then carefully removed and the pie cases left to
set. The pie cases are filled with meat at the appropriate weight. It is
essential that the meat, water and seasoning are thoroughly mixed. The filling
is made into a ball and dropped into the case and then carefully pressed to
exclude air spaces. The lids are made from the same pastry which is rolled to a
thickness of ¹/₈ in. (3 mm.) and cut with a plain cutter a
little larger than the diameter of the pie. To make a steam vent a hole is cut
in the top of each lid. The lids are lightly washed with water and placed on top
of each case in close contact with the meat, and then joined with the fingers
and thumb along the inside top of the pie. The top edge is then trimmed level
and decorated with marzipan nippers.

The
pie is egg washed and a pattern of diamond shaped leaves is placed on the top
taking care not to cover the steam escape hole. The leaves are also egg washed.

The
pies are transferred to baking sheets ready for baking at a temperature
depending on the size of the pie.

Here
are essential details:
�

�
The weight will be made up with jelly.

It is
of the utmost importance that baking temperatures and times be carefully adhered
to because meat not thoroughly cooked may not be sterile and thus may be
the cause of food poisoning.

About
thirty minutes after baking, the pies are ready to be filled with jelly This is
done carefully through the holes in the top. Some of the jelly will be absorbed
by the meat, so that it will be necessary to add more jelly from time to time
until the pies are full.