Crispin Pork Party Pies (Serves: 20)
Perfect to help celebrate St. Georges, with planty of Browns Lane
Ingredients
- 5.5 lbs Pickles & Skinless, Boneless Pork Shoulder. Cut into large pieces
- 1.5 tbsp Olive Oil
- 1.5 tbsp Butter
- 1 Chopped Onion
- 4 Garlic Cloves
- 16 oz Premium Golden Ale of your choice
- 16 oz Crispin Original Cider
- 1/3 cup Brown Sugar
- 3 tbsp Dijon Mustard
- 1 Fresh Sprig
- ½ Bunch Thyme
- 1 tbsp White Peppercorns
- 4 Skinless Italian Sausages
- 1 Egg, beaten
- 1.25 lbs Flour
- ¾ lbs Lard
Preparation & Cooking
Cooking Time Prep time 30 mins, cook 2 hrs 35 mins (plus cooling, chilling)
1) In a large pan place pork in cold water, boil the pork, reduce to medium heat and simmer for 1 hour. After 1 hour drain the water and leave pork in the pan.
2) Preheat over to 320 Degrees. Heat oil & butter in a dish over high heat until it foams, add onion and garlic and stir occasionally for 5-10 minutes. Add the Premium Golden Ale, Crispin Original Cider, sugar, mustard, herbs, peppercorns and the pork. Cover with a lid and bake. You'll need to turn the pork every 20 minutes or so until it's tender. Cool, drain the fluids, and shred the meat, discard the fat, and cool the shredded pork.
3) Combine sausage & shredded pork in a bowl and season.
4) Combine flour and ¼ Tsp of salt into a warmed bowl. Combine the lard and 1.5 Cups water in a saucepan, stir over low heater until the lard melts. Increase the heat until boiling, pour the flour in and beat until the mixture has formed a ball. Kneed on a lightly floured work surface until smooth, place in an airtight plastic bag and keep warm until required.
5) Halve dough, and create 20 walnut sized pieces. Roll each to about 1/5 an inch thick. Line 20 holes of two buttered and floured 12-hole, ½ cup capacity muffin pans, allowing pastry edges to overhang. Divide pork mixture among moulds. Brush the edges with the eggwash. Divide the remaining pastry into 20 pieces. Roll each into a circle and cover each pie. Cut away excess pastry with an 8.5 cm diameter cutter, then cut a hole in the center of each top with a 2 cm diameter cutter. Seal the edges with a fork, brush with eggwash and bake for 25 minutes. Cool for 5 minutes in a pan and serve with sausages.
