Recipe: Pork Pie filling – 16th October 2011

Rating: 4.9 stars based on 823 reviews

Ingredients:-

  • 1kg pork shoulder, rind removed but rest of fat left in
  • 200g un-smoked streaky bacon rashers, rind removed
  • 4 teaspoons chopped fresh sage
  • 2 teaspoons fresh thyme
  • 2 tablespoons anchovy essence or 4 teaspoons finely chopped anchovies
  • 1 heaped teaspoon dried mustard
  • ½ teaspoon ground allspice
  • ½ teaspoon ground mace
  • No salt – taste after cooking and adjust jelly salt
  • 1 heaped teaspoon freshly ground black pepper

Method:-

  • Put half the meat from both pork and bacon through the mincer on coarse and middle cutters.
  • Chop rest of meat into 1cm lumps.
  • Mix all ingredients together.
  • Using hot water pastry (strong flour) cook for 1 hour 5 mins on Gas 4.

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