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Brush the edges of the pastry above the meat with beaten egg. For the pork jelly place all of the pork jelly ingredients into a large pan and pour in enough water to just cover.
The vegetables bay leaves peppercorns coriander seeds and salt.
Pork pie jelly gelatin. Soak the gelatine leaves in some cold water for a minute then remove the gelatine from the water and squeeze to remove excess liquid then stir into the stock to dissolve. Once dissolved turn the heat off. The stock on cooling will set into a jelly so while still warm and liquid pour it into the pie using a small funnel.
If it sets before using just gently warm it back up and stir. A classic pork pie has three components. Crust filling and jelly or a gelatin-thickened stock which is poured in through a hole in the top crust while the pie is still warm from the oven.
Because these pies bake for a good 90 minutes. In that time the fresh pork is going to lose some if its moisture. The jelly is a way of putting back some of that moisture as well as adding extra flavor.
Notice my recipe calls for powdered gelatin. Cook the pies for 40 minutes until the pastry is golden and the filling is piping hot. For a quick jelly alternative.
Make up 600ml hot not too strong stock using one good-quality ham stock cube such as Knorr. For a fruitier flavour use apple juice instead of water Stir in 6 gelatine leaves soaked and squeezed until dissolved. Start by making the stock which will become the jelly that sits around the filling of your pork pie.
Place a medium saucepan over a medium-low heat and add a dash of oil. When it is hot add the trotters and cook gently for a few minutes. The vegetables bay leaves peppercorns coriander seeds and salt.
Cook stirring regularly for 10 minutes. For the pork jelly place all of the pork jelly ingredients into a large pan and pour in enough water to just cover. Bring slowly to the boil then reduce the heat to a simmer.
Cook for three. Gelatine is prepared in the usual way and poured into the canister which is then made air tight. A mini compressor supplied is connected to the canister where compressed air will then be used to push the gelatine through the hose and pork pie jelly gun which is trigger controlled.
Pork pie jelly guns are sought after by many a pie maker for turning a labour intensive and time consuming task into a much more effective use of time. Gelatine is a key component of any pork pie. Pork pie jelly recipe gelatin powder JB月子餐提供美味和营养的月子套餐每个妈妈可以很轻松的在家里坐月子就可以让他他们的身体比以前更健康 我们也提供专业的月子餐知识.
No British pork pie has jelly specifically added to it in liquid form after the pie itself is cooked through a hole left in the top crust specifically for this purpose. ElendilTheTallApr 14 11 at. Pork gelatin brings everything together and I shamelessly add it not just to pork but to chicken duck goose pheasant rabbit hare wild boar and venison.
Making pork gelatin really is no trouble. Have your butcher split the feet you could also use the meatier pork hocks or a mixture of both. Cover with cold water and add some aromatics.
Simmer slowly for many hours skimming and adding. One cup of chicken stock one gelatin powder and a little extra saltYum We sometimes get excessive leaking from either the edges or small cracks that goes black tastes great but can look a bit off putting any suggestions other than the obvious to reduce this. Save my name email and website in this browser for the next time I comment.
This recipe takes some time. While the pies are in the oven soften the gelatine in cold water to cover for 5 minutes or so. In a jug dissolve the chicken stock cube in the boiling water.
Drain the gelatine and squeeze to remove the excess liquid then add to the stock and stir in completely dissolved. Producing Pork Pies With 40-years working in the food industry WMH has project managed the design and build of many pork pie production lines for the leading producers in the UK. All lines are designed to meet the requirements of the client and care will be taken to integrate the line with existing and other equipment to provide a seamless automated production line.
Soak the gelatin leaves in cold water for 15 minutes. Squeeze the leaves and add to warmed chicken stock. Leave to cool then season with a little salt and pepper.
Pour the jelly into the center of the pie through the tiny air hole use a funnel for accuracy. Brush the edges of the pastry above the meat with beaten egg. Lower the lid into place and press tightly to seal with the edges.
Poke a small hole in the lid to let out the steam and put the tin on. Once baked jelly made from either pork gelatin or pork bone stock is added through the hole on the upper crust to fill the void between the filling and its outer pastry crust due to meat shrinkage during baking. Once solidified the jelly surrounds the meat and prevents the filling from coming in contact with oxygen therefore preserving the meat pie to last a little bit longer.
I use pigs trotters for my savoury pork pie jelly but you can also use gelatin sheets if you prefer. Place the cleaned trotter into the slow cooker along with the water onion salt and white pepper. Cook on high for 4 hours or on low overnight.