pork pies with quail eggs

I have been wanting to make these intriguing English pies for as long as I’ve lived on this muddy little island. I suppose I’ve been irrationally put off making them due to an unfounded belief that they’re unreasonably involved and intricate to make. Granted, this recipe is not entirely authentic – I didn’t boil pigs’ trotters to render the gelatine which holds them together, instead I used shop bought leaf gelatine which easily dissolves in warm water.  

A few weeks ago they were featured on The Great British Bake Off, and as I sat on the couch watching the programme intently, soaking up every tip and technique I could, I decide I had to make these. This take on the pork pie is adapted from master baker Paul Hollywood’s recipe – and makes six pies.

Hot water crust pastry

300g plain flour
60g strong white flour
75g unsalted butter
150ml water
1.5 tsp salt
90g lard

Hot water crust pastry can be tricky to work with if you don’t work quickly – because it has lard in it, the minute it cools down the lard hardens and it becomes rigid and hard.

For the filling

6 quail eggs
3 large shallots or 1 onion, very finely chopped
400g pork fillet or loin, finely chopped
125g unsmoked streaky bacon, finely chopped
sea salt and freshly ground black pepper
1 egg, beaten
1 chicken stock cube
150ml boiling water
2 leaves gelatine

When chopping the pork ensure you remove all white sinew strips. Dice into 5mm pieces.

Method

Preheat the oven to 200°C (180°C for fan oven). Use a muffin tin to make the pork pies in – however try to use one which has straight sides instead of tapered ones as this will give the pies a more authentic shape. I used a silicon tin for large muffins – which was the perfect size and shape for these.

Sift the flours into a bowl, dice the butter and rub it into the flour until the mixture resembles breadcrumbs. In a small saucepan bring the water and salt to the boil, then add the lard and stir until the lard has melted.

Pour the water and lard into the flour and butter mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball. It is at this stage that you must work quickly while the dough is still warm.

Roll the pastry out to a thickness of about 3mm. Cut out six 15cm circles and use these to line a holes in the muffin tin. Cut out six 10cm circles for the lids. Using a piping nozzle (or any other pointy kitchen implement) make a hole in the middle of each circle and gently widen it with a circular motion. Set the lids aside.

For the filling, cook the quail eggs in a saucepan of boiling water for 2 minutes. Place immediately in cold water to stop them cooking further and once cool, peel carefully and set aside.

Put the finely chopped shallots, pork, bacon and parsley into a bowl, season with salt and freshly ground black pepper and mix well until combined.

Spoon a little of the mixture into each lined pie case, place a quail’s egg in the centre and spoon more filling around it. The filling should fit snugly in the pastry case and over the top of the egg.

Brush the edge of each pe case with beaten egg, place the lids on top and crimp the edges together to seal completely. Bake for 40 minutes.

Once cooked, set the pies aside to cool for 10 minutes. Dissolve the stock cube in the boiling water. Soak the gelatine leaves in cold water for a couple of minutes until soft, then squeeze out the excess water and dissolve into the warm chicken stock.

Gently pour the gelatine stock into the hole in the top of each pie until the hollow cavity within the pie is filled. Allow the pies to set in the fridge overnight.

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About thewishfulhousewife

I am a thirty-something professional living and working in London. As a child I envisioned my life sprawl starting with half a decade of intense work and a glittering career, firmly followed by marriage, children and a life as a blissful housewife, passionate cook and writer. Now in my thirties I wonder how my plan fell apart? And so now my days are spent staring deligently at an office computer whilst my mind runs rampant inventing new recipes, dreaming of a way to become a trendy housewife in an age where it's no longer fashionable - as I long to lose the nine-to-five. View all posts by thewishfulhousewife

6 responses to “pork pies with quail eggs

  • Louise Heckl

    Your Dad would have been so very proud of your blog and what you are doing! Well done!

  • Meika

    Looking good g… Once again you amaze me.

  • Vincent le Canneux

    Absolutely marvelous !

    They are so cute, I made 24 of them for lunches at work. If you freeze them before vacuum seal. they will come out perfect if you thaw them ouside the wrap in the fridge.

    Thank you so much for this recipe.

  • Gina van Baak

    What a beautiful pictures and how tasty they look. I have one question, what is the diameter of your muffin tins (bottom) here in Holland they seem to sell only small ones, 50 mm,

    Thank you, Gina

    • thewishfulhousewife

      Gina,
      Thanks forthe lovely comments and my sincere apologies for the delay in reply – my baking tins were in a box after renovating and I hadn’t unpacked then yet. My tin measures 8cm across (diameter) and 5cm deep. Let me know if you struggle to source one in Holland and I can help you find one here.
      G

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