Pork pies

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With their tasty filling and golden pastry, homemade pork pies are the perfect packed lunch or picnic treat. Learn how to make a pork pie with this easy recipe

  • Editor’s pick
  • Make in advance

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Hot watercrust pastry breaks all the usual rules of pastry-making, as normally all the ingredients have to be kept as cool as possible. The hot method produces a firmer and less crumbly pastry. Make sure there aren’t any holes in the pastry or the stock will seep out. Chilling the pies really well helps the gelatine in the stock to set quickly.

Ingredients

For the filling:

  • 500g (1lb) minced pork
  • 2 level tablespoons chopped fresh sage
  • Salt and freshly ground black pepper

For the pastry:

  • 300g (10oz) plain flour
  • Pinch of salt
  • 1 medium egg yolk
  • 90g (3oz) white vegetable fat
  • Beaten egg, to glaze

Method

  1. Preheat oven to Gas Mark 7 or 200°C.
  2. To make the filling: Mix together the pork, sage and plenty of seasoning.
  3. To make the pastry: Tip the flour into a bowl and add the salt. Drop the egg yolk into the bowl and cover it with a little flour.
  4. Pour 150ml (¼ pint) water into a saucepan and add the white vegetable fat. Place pan over a low heat and stir until fat melts. Increase heat until mixture is boiling, taking care in case any of the fat spits out of the pan. Working quickly, pour the boiling mixture into the flour, and use a wooden spoon to beat the mixture until it’s smooth.
  5. Knead the pastry very lightly until it forms a ball. Cut off about a third of the pastry and wrap it in a freezer bag. Reserve for making the lids.
  6. Divide remaining pastry into 6 pieces, flatten each piece out and use them to line the holes in the muffin tins, stretching pastry to just above the top of the tins.
  7. Divide the filling into 6 and place a portion into each muffin hole. Divide the reserved pastry into 6 and flatten each out into a circle just larger than the top of the pies, to make lids. Brush a little egg around the top edge of the pastry in the tins, then place the lids on top. Press the edges together well, and flute them. Make a large hole in the centre of each pie, then brush egg glaze over the top.
  8. Bake the pies in the centre of the oven for 20 minutes, then reduce the oven temperature to Gas Mark 4 or 180°C and cook for a further 20 minutes. Remove the pies carefully from the muffin tin and place them on a baking tray. Brush the top and sides with egg glaze, then return them to the oven for a further 10-15 minutes or until the pastry is golden. Remove from the oven and transfer the pies to a wire rack to cool. Chill the pies well, preferably overnight.
  9. To make the jelly: Soak the gelatine leaves in cold water until they are soft (the amount of water for this isn’t important). Pour 450ml (¾ pint) boiling water over the stock cube, and stir until the cube has dissolved. Lift out the sponged gelatine and squeeze out any excess water, then add to the stock, and stir it until it dissolves. Leave the stock to cool but not set, and pour it into the pies. Return the pies to the fridge and leave for the gelatine to set.

By Feature: Sue McMahon. Photos: frankthephotographer.com. Props stylist: Sue Radcliffe

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Nutritional information per portion

  • Calories 466(kcal)
  • Fat 25.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Butternut squash soup

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This gorgeous butternut squash soup makes the perfect autumn or winter supper dish and it also works as a tasty dinner party starter. Make this homemade soup using seasonal butternut squash with this easy recipe

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To freeze the soup, pour it into a freezer container, cover, seal and freeze for up to 3 months. Allow the soup to defrost before reheating it.

Ingredients

  • 2 butternut squashes, each about 1kg (2¼lb)
  • 30g (1oz) butter
  • 1tbsp light olive oil
  • 2 onions, peeled and chopped
  • 1-2tbsp chopped fresh thyme
  • 2 vegetable stock cubes
  • Salt and freshly ground black pepper
  • Croutons and sprigs of thyme, to serve

Method

  1. Set the oven to 190°C or gas mark 5.
  2. Cut the butternut squash in half and scoop out the seeds. Place the halves, cut-side down, on the buttered baking parchment. Roast the squash in the centre of the oven for about an hour, or until they are tender. Remove the squash from the oven and leave them until they are cool enough to handle.
  3. Heat the butter and oil in a large pan, add onion and cook over a medium heat, stirring occasionally, for about 5-8 mins, or until onion has softened but not coloured. Scoop butternut squash flesh out of skins, add flesh to pan and discard skins. Cook for 1-2 mins, then add the thyme and stock cubes to the pan. Pour in 1 litre (1¾ pints) boiling water, and stir until stock cubes have dissolved. Bring soup to the boil; simmer for 20 mins, until vegetables are tender. Remove pan from heat; leave soup to cool slightly.
  4. Purée the soup in a blender or food processor until it’s smooth, and season it to taste with salt and freshly ground black pepper.
  5. Reheat the soup before serving. It will be quite thick, so dilute to the desired thickness by adding some boiling water.
  6. Serve the soup with croutons and sprigs of thyme, and grind over some black pepper.

By Feature: Sue McMahon. Photos: Noel Murphy. Props stylist: Sue Radcliffe

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Nutritional information per portion

  • Calories 132(kcal)
  • Fat 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Halloween recipes face-off

Trick or treat? Which of these spooky recipes do you prefer? We’ve got 15 Halloween face-offs, click through each to vote. Halloween cupcakes or spider’s web whoopie pies?

Spider’s web whoopie pies

Or would you rather make an inventive whoopee pie?
Make the recipe now

 56% 1124 votes

 44% 1124 votes

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Dijon and Panko-Crusted Salmon AND Blendtec Blender Giveaway Winner

Dijon and Panko-Crusted Salmon AND Blendtec Blender Giveaway Winner

by Pam on September 23, 2012

My husband dropped my son off at a buddies house yesterday for a sleepover and came home with a large fillet of freshly caught king salmon.  Thank you so much for the beautiful fish Gery, Amy, Gavin, and Jason!  I decided to try something new instead of my usual Salmon with Garlic, Lemon, and Dill[1].  I found a delicious looking recipe by Ina Garten[2] that looked too good to resist and I had all the ingredients on hand – you can’t beat that!  Instead of cutting the fish into 4 even pieces, I just cooked it a little longer and left it whole.  The Dijon gave the fish a wonderful flavor and the panko gave it a great texture.  It was perfectly cooked, tender, and absolutely fantastic!  My kids loved it, especially with lemon juice squeezed on top.  We gobbled up every last bite of this salmon. Freshly caught fish is the BEST!

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste.  Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly.  Season the fish with sea salt and freshly cracked pepper.  Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven.  When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees.  Remove from the oven and cover with a tin foil tent for 5-10 minutes.  Serve the salmon hot or at room temperature with lemon wedges.  Enjoy.

GIVEAWAY WINNER:

Drum-roll please…. The winner of the  Blendtec Blender Classic Wildside[3], the Twister Jar[4] attachment, and Fresh Blends Recipes Book[5] is comment number 1135:

Ian — September 22, 2012 @ 12:03 pm[6] 

I’d love to say I would make some really great condiment or sauce, but actually the kids would probably beg for smoothies first!

Congratulations Ian!  I am so excited for you… this blender is truly amazing!  Please e-mail me your mailing address (street address) as soon as possible so Blendtec can send you your blender package.

Side Note: If the winner does not respond within 48 hours, a new winner will be chosen. 

Print[7]



Dijon and Panko-Crusted Salmon




Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

3/4 cup of plain panko crumbs
2 tbsp of fresh parsley, minced
Zest of one lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 large king salmon filet
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

  1. ^ Salmon with Garlic, Lemon, and Dill (www.gordon-ramsay-recipe.com)
  2. ^ Ina Garten (www.foodnetwork.com)
  3. ^ Blendtec Blender Classic Wildside (www.blendtec.com)
  4. ^ Twister Jar (www.blendtec.com)
  5. ^ Fresh Blends Recipes Book (www.blendtec.com)
  6. ^ 12:03 pm (www.gordon-ramsay-recipe.com)
  7. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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