Beagle restaurant’s head chef talks us through this recipe, which makes two of his signature pork pies
475g Flour (half strong, half plain)
75g Unsalted butter
125ml Boiling water
1.5 Tsp salt
1. Rub the butter into the flour until it resembles bread crumbs.
2. Put the lard in a sauce pan and heat till just warm (approx. 40 celsius).
3. Off the heat pour the 125ml boiling water into the lard. Add the salt and stir till dissolved.
4. Pour this over the flour and mix quickly to dough. Shape into a ball, press onto a plate, cover with cling film and allow to cool a little.
5. On a lightly floured surface roll the dough to 3/4 cm thick and then fold it in on itself in thirds, then repeat the roll and fold again. Let the dough rest for 20 mins before using.
4 Pigs trotters
1 Carrot peeled
1 Onion quartered
2 Sticks celery
1 Small leek
1 Head of garlic halved
1 Bunch sage
1. Place the trotters in a sauce pan and cover with cold water.
2. Bring to a simmer and skim off all the scum that comes to the surface.
3. Add all the other ingredients and allow to cook at barely simmering for 5 hours.
4. Strain and refrigerate overnight. The next day take off all the solidified fat from the top and reduce the liquid by 1/3.
675g Pork shoulder cut into 1cm dice
125g Smoked gammon
150g Minced pork belly
1/2 Bunch chopped sage
1 Tsp ground mace
1/2 Tsp grated nutmeg
1 Tsp ground allspice
1 Tsp anchovy essence
2 Tbsp jelly mix
Salt & white pepper
Combine all the ingredients thoroughly and place in the fridge overnight.
TO MAKE THE PIES
1. You need a large jar about 10cm in diameter. For each pie roll 350g dough to a 23 cm square and cut into a disc shape. Save the trimmings for the lid. Stand the jar on its lid and lightly dust with flour.
2. Lay the pastry over so the edges drape down. Press the dough tightly against the sides letting it stretch 8 to 10cm in depth.
3. Place in the fridge to set (about 5 mins) and then carefully prise the pastry case off the jar.
4. Pack with the filling leaving a good lip on which to attach the lid.
5. Brush a little water on the lip, roll out the lid and push directly onto the filling.
6. Trim the excess and pinch together firmly. Cut a pinky finger size hole on the top for the steam to escape.
7. Chill for an hour and then bake in an oven set at 180c for 1 1/2 hours.
8. Leave to cool for 20 mins and then pour in the warm jelly through the hole until the pie can hold no more.
9. Refrigerate over night. Serve with English mustard and pickles.