Make sure there are no holes in the pastry or the jelly may leak out. Simply add Boiling water to create ready to use pork pie gelatine. 'Flava-Jel' flavoured pie gelatine is made using a subtle blend of herbs and spices and will create truly great tasting pork pie jelly.
By continuing to use The best way to do this is on a big board with a large, sharp chef’s knife. You may have to trim anyoverhanging edges at this point. Lay the pastry in one of the 10cm pie tins, carefully bringing it up the sides and smoothing out any pleats as you go. Add the chopped thyme and breadcrumbs, and season well with the white and black pepper, mace and salt. the website you are accepting the use of these cookies. It is entirely possible to make a pork pie and omit this step at the end, but the pie then needs to be eaten sooner before it dries out. 'Flava-Jel' flavoured pie gelatine is made using a subtle blend of herbs and spices and will create truly great tasting pork pie jelly.Use 'Flava-Jel' Pie Jelly to make fantastic pork pies with a traditional British taste.Simply add Boiling water to create ready to use pork pie gelatine.Orders placed before 12 pm on Monday to Friday will be despatched same day using a one to two-day delivery service.Simply add 42g of 'Flava-Jel' Pie Jelly pie gelatine to 570ml of boiling water to create 1pint of ready to use pie gelatine.5kg bucket of 'Flava-Jel' Pie Jelly is priced at £49.99.In most cases, orders before 12 pm on a weekday will be sent out for a one to two-day delivery service.No, Flava-Jel contains no allergens so of course, it's Gluten-Free! Repeat with the second pie. Combine half this mixture with the prunes, then put it through a mincer on the fine plate (3–4mm).
By using this site, you accept the use of cookies on your device. Pour the lard and water mixture into the flour. We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Fill the lined tin with enough pork filling to come up to the top of the pastry.Beat the egg for the glaze and brush the edges of the pastry with a little of it.
Remove from the oven.Warm the jellied stock until just liquid. You can save the skin and meat from the trotters for a crispy fried trotter salad, which is lovely with a poached egg.To make the pie filling, mix the fresh pork with the bacon. The jelly in British pork pies is added deliberately, after the rest of the pie is cooked, to help keep the meat moist. Gather the dough up and place on a work surface. Please fill in your details to sign up to our mailing list. Join us for one of our original bestselling courses, a day of butchery and cookery... Chop the remaining meat by hand into 3–4mm dice.
Repeat this process for the second pie.Bake the pies for 20 minutes, then lower the oven setting to 160°C/Gas mark 3. When it is hot, add the trotters and cook gently for a few minutes. Please read our 'Flava-Jel' Pie Jelly, if kept in a cool, dry place will have a best before date of approximately two years.For more information, call our office on 01262 228286 or email us at info@flavajel.com.Pork Pie Jelly | Pork Pie Ingredients | Pork Pie Gel | Pie Gelatine | Pie Jelly | Pork Pie Cook, stirring regularly, for 10 minutes.Add the water and bring to a gentle simmer. Cover and refrigerate until needed.To make the pastry, put the lard and water into a pan and warm them over a low heat until the fat has melted and the mixture is warm – it doesn’t have to boil. Add the beaten egg and bring together to form a dough. Real pork pies are wonderful things and well worth the effort that goes into making them. the vegetables, bay leaves, peppercorns, coriander seeds and salt. Lightly beat the egg inanother bowl. Roll out the smaller portion of pastry for the lid. Now addthe vegetables, bay leaves, peppercorns, coriander seeds and salt. 10kg bucket of 'Flava-Jel' Pie Jelly is priced at £79.99.This website uses cookies to improve functionality. Sadly, petrol stations and corner shops haven’t done this humble pie’s reputation any good at all. Brush the pies all over with beaten egg and return them to the oven for a further 1 hour, or until cooked through. Place a medium saucepan over a medium-low heat and add a dash of oil. Bring home the bacon... and the chorizo and pâté too! Start by making the stock, which will become the jelly that sits around the filling of your pork pie. Leave a very slight overhang of pastry all round. In good pies it is usually either ham or chicken stock which jellifies as it cools. Brush the top with beaten egg and return to the oven for a further 20 mins Start by making the stock, which will become the jelly that sits around the filling of your pork pie. Cook for 2 hours, topping up with fresh water as required.Pass the stock through a fine sieve into a bowl, allow to cool and then chill in the fridge. Allow to cool completely, then refrigerate overnight before eating.
Use the tip of a knife to make a small hole in the middle of the lid. Combine the flour with the salt in a large mixing bowl. Postage is completely free. Place a medium saucepan over a medium-low heat and add a dash of oil. Take the first half and cut off a quarter; set this aside for the pie lid.
Make a hole for steam in the centre, using the handle of a wooden spoon. Alternatively, you can put all the meat through the mincer, but the filling won’t have the traditional chunky texture.Re-combine all the chopped and minced meat in a bowl. Pinch all around the edge to seal the pie. Use 'Flava-Jel' Pie Jelly to make fantastic pork pies with a traditional British taste. Fold the pastry 4 or 5 times until smooth.Divide the pastry in two, one for each pie. Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes.