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Does anyone have Gary Rhodes' Pork Pie Recipe?

Discussion in 'Cookery' started by amicalola, Jan 7, 2012.

  1. At a party over Christmas, I tried some pork pie, which was delicious. It turned out to be a Gary Rhodes' recipe. I've tried a Google search, but to no avail. Does anyone have it, please?
  2. lapinrose

    lapinrose Star commenter

    It's in the complete rhodes around britain apparently but here's the link


    -----------------Pork Pies

    * Servings: makes 3 x 7.5cm pies

    * Level of difficulty: Intermediate

    * Preparation Time: 25 minutes, plus 1 hour chilling for the dough cases, plus overnight cooling

    * Cooking Time: 3 hours 30 minutes


    For the pastry

    * 450g plain flour

    * ½ tsp Salt

    * 1 tbsp icing sugar

    * 1 egg, beaten

    * 1 tsp vegetable oil

    * 200ml water

    * 80g butter

    * 80g lard

    For the jellied stock

    * bones from the pork, plus ½ pig’s trotter

    * ½ large carrot

    * ½ onion

    * 1 bouquet garni, (celery, bay leaf, thyme and parsley)

    * 1 tsp Salt

    * 6 Black peppercorns

    * 750ml water

    For the filling

    * 450g boned pork shoulder, chopped into 1cm pieces

    * 125g thick bacon rashers, chopped into 1 cm pieces

    * 1 tbsp chopped sage

    * pinch grated nutmeg

    * pinch ground cinnamon

    * pinch allspice

    * ½ tsp anchovy essence

    * oil, for greasing

    * beaten egg, to glaze


    1. Make the jellied stock first: put all the ingredients in a large pan and cover with the water.

    2. Bring to the boil, then put on the lid and cook gently for 2 hours.

    3. Strain the stock through a sieve, return to the pan and boil rapidly until the liquid has reduced to about 300ml.

    4. Season with a little salt and leave to cool. This will keep in the fridge for up to 4 days.

    5. To make the filling: place half the pork and bacon into a food
    processor and process, using the pulse button, until coarsely chopped.

    6. Transfer to a bowl with the rest of the chopped pork and bacon and mix together with the sage, spices and anchovy essence.

    7. To make the pastry: mix the flour, salt and icing sugar in a large bowl.

    8. Make a hollow in the middle and pour in the beaten egg. Toss a liberal covering of flour over the egg.

    9. Put the water, butter and lard into a saucepan and bring slowly to
    the boil. Once the liquid is boiling, pour it on to the flour, mixing
    with a knife as you go.

    10. Knead until all the egg streaks have gone and the pastry is smooth.
    Use immediately to make your pie as when the dough cools it will harden
    and be unmanageable.

    11. Lightly grease the outer sides and bases of 3 jam jars with oil.

    12. Cut off one-third of the dough and set aside for the lids. Place the
    third in the fridge and the use the remainder to form 3 equal balls.

    13. On a lightly floured surface, roll out the balls to an even
    thickness of about 5mm, making dough rounds large enough to fit the
    bases of the upturned jam jars and to come about 6cm down the sides of
    the jars.

    14. Press each round on to the bottom of the jar and up against the sides.

    15. Wrap a strip of 2½cm wide greaseproof paper around each dough case and secure with string.

    16. Place the finished pie shells in the fridge to firm up for about 1 hour.

    17. Preheat the oven to 200C/ gas 6.

    18. Gently slide the dough cases off the jars and place them on a baking
    sheet. If needed, use a blunt knife to gently loosen the cases from the

    19. Pack the filling into the dough cases, mounding it up slightly to support the lid.

    20. Moisten the edges of the dough cases with the beaten egg, lay the
    lids on top and pinch and crimp the edges of the cases and the lids to

    21. Trim away any excess pastry, brush with the beaten egg and make a hole in the centre.

    22. Place the pies on a baking tray and bake for 20 minutes, then reduce
    the oven temperature to 160C/gas 3 and cook for a further 50 minutes.

    23. Allow the pies to cool slightly then heat the jellied stock in a pan.

    24. Slowly pour the hot stock into the warm pies using a funnel. The
    stock needs to be hot so that it sinks into the filling. Don't hurry
    this process or you will flood the outer crust of the pie.

    25. Leave the pies overnight to become completely cold before serving.
  3. Thanks for taking the time to do that lapinrose. You're a star! I'm going shopping...
  4. I've made this before from this recipe and it is divine. The only point I would make is to put lots of black pepper in but that just be my taste
  5. BelleDuJour

    BelleDuJour Star commenter

    Think I might have a go too. I love making hot water crust pastry and I love pork pies. Only problem I see is the need to get my bikini bod back by the end of March................that will not happen if I dine on homemade pork pies! [​IMG]
  6. What a blast from the past!
    Rhodes Around... I have the book club double edition of that!
    I'm off for a retro read (I think we have an equally aged Floyd too)!
  7. lapinrose

    lapinrose Star commenter

    I may have to do a quick pre-hospital bake!!

    BTW to the OP, I use Yahoo to search seems to be better for recipes!!


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