Post by Annarita_pllForse ti ha tratto in inganno il "o no", ma
era riferito alla ricetta del pork pie che non conosco.
No, non mi ha tratto in inganno; ho postato volutamente quel link ad uso
"sarda" e continentali.
Per il pork pie, quella che segue è, ad esempio, una ricetta:
Pork pie
Well, you can't do a piece about food from the Midlands and eastern England
without including a recipe for a pork pie, can you? Makes eight of Britain's
finest snack.
For the filling
1kg minced pork shoulder with 30% fat
Salt and pepper
2 tbsp chopped picked herbs - parsley, rosemary and thyme
For the pastry
550g plain flour
1 tsp salt
180g lard
1 large egg, beaten
Mix all the filling ingredients in a large bowl. Take a nugget-sized piece,
fry in a little oil until done, and taste. Adjust the seasoning in the rest
of the mix accordingly, then leave to rest in the fridge while you get on
with the pastry.
In a bowl, mix the flour and salt. In a saucepan, bring the lard and 200ml
of water to a boil, then stir into the flour. Using your hands, mix together
until it comes together into a smooth dough, then cut into eight.
Take one piece of dough and divide into two, with one piece twice the size
of the other. With a lightly floured rolling pin, roll out the two pieces on
a floured worktop. Put a decent sized ball of filling in the middle of the
larger pastry disc, then place the smaller disc on top. Bring up the sides
of the larger piece of pastry and pinch together with the smaller disc, to
enclose. Repeat with the remaining meat and pastry, and leave the uncooked
pies to rest in the fridge for half an hour.
Heat the oven to 200C/400F/gas mark 6. Brush the pies all over with beaten
egg, and bake for 35 minutes. Serve warm or cold, but always with piccalilli
or pickle (by the way, that's code for, "Bring out the Branston!" -
Staffordshire's finest).
