Cheshire pork pie

Category: Bakery products
Kitchen: english
Cheshire pork pie

Ingredients

Dough
premium wheat flour 400 g
water 150 g
salt 1 tsp
lard 100 g
butter 70 g
Filling
pork (chop) 600 g
onion 1 PC.
big apple 1 PC.
flour 1 tbsp. l.
salt taste
ground black pepper taste
nutmeg taste
wine (I have dry white) 120 ml
sugar 1 tbsp. l.
---------- -------
oil for frying
egg + milk for lubrication
split form d 22

Cooking method

Cheshire pork pie
Pour water into a saucepan. Add all the fat and salt.
Cheshire pork pie
Put on fire. Boil. The fat should melt.
Cheshire pork pie
Sift flour into a bowl. Pour in hot water with fat.
Cheshire pork pie
Mix. Cover. Allow to cool. Knead a little to smooth the dough. Literally 1-2 minutes. It will not be smooth.
Cheshire pork pie
Cut the pork into cubes. Mine are about 2 to 2. Salt and pepper. Mix. Finely chop the onion.
Cheshire pork pie
Lightly fry the pork. Add onion and fry.
Cheshire pork pie
Add flour. Mix.
Cheshire pork pie
Pour in wine. Mix. When the liquid begins to thicken, remove from heat.
Cheshire pork pie
Peel and core the apple. Cut into slices.
Cheshire pork pie
Cover the bottom of the dish with baking paper. Spread 2/3 of the dough over the bottom and sides.
Cheshire pork pie
Lay out half of the meat.
Cheshire pork pie
Arrange the apples. Sprinkle the apples with sugar.
Cheshire pork pie
Spread the remaining pork over the apples.
Cheshire pork pie
Roll out the remaining dough. Cover the filling. Seal the edges. Make a hole in the center. Brush with egg mixture.
Cheshire pork pie
Bake in an oven preheated to 180 degrees for 1 hour. Get it. Let stand for 10 minutes. Free from the form. Serve warm.
Cheshire pork pie

Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

I have a prefabricated recipe. I re-read a dozen recipes in foreign blogs. We also came across on Russian-language resources. Almost everywhere there was the same composition: dough, apples, pork, wine and a certain set of spices. In some places I came across a bow. In some sources, pork was fried, and in some it was not. The meat was cut into small chops and put whole in the pie. Small pieces of meat in the recipes were in the minority. Once there was ground meat in half with pieces and was named "Cheshire pate". I even met where only apples were fried. I was embarrassed that the pie would be very wet with juices. I decided to add flour. I began to search further. I found one recipe where flour was added to the filling. The dough was used in different ways. There were options with ready-made puff pastry and shortbread. I liked the choux pastry variation. This version of the cake has come together with the world on a string.
This is delicious. The dough is crumbly, the meat is tender, aromatic. The filling is juicy and does not flow. The pie can be cut and served perfectly. Recommend!

Fati
What a delicious pie!
Thank you, I'm taking it for myself!
irina23
Angela, how delicious! I took it to bookmarks. And if there is no lard, can you replace it with butter? Angela, when do you have time for everything?
ang-kay
Fatima, Irina, Thank you. Take it, girls. Cook)
Quote: irina23
no lard,
Take butter.
Quote: irina23
have time
I don't have time)
Jiri
This is delicious! My grandmother baked such a pie, only rice and onions were laid out under the meat. It was called a kurnik. Grandma baked in a Russian oven, and the bottom of the pie turned out to be amber. But it won't be the same with butter. Lard gives taste and tenderness
ang-kay
Irina, thank you for the memories. I have never eaten pastries and food from the oven. I would also like to.
Quote: Jiri
the lard gives tenderness
Agree. But if not, then butter will go. Yes, you can goose fat, duck fat.
lady inna
Angela, thanks! I had no idea that you could combine something like that in a pie! I believe it is very tasty. I'll bookmark it.
ang-kay
Inna, and how many things we don’t guess about ?! Hope you like it)
Madison
England smelled
I ate this there
Now I'm organizing a piece of England at home
Thank you Angela!

Quote: ang-kay
Once I met ground meat in half with pieces
And I have always met ground with pieces. Probably depends on the area.

Quote: lady inna
I had no idea that you could combine something like that in a pie!
Yeah, the British have a lot of respect for pork with applesauce.
This sauce tastes like not very sweet apple jam. At first, this combination seemed strange to me, and then it went very well.


ang-kay
MadisonI hope you can.
Quote: Madison
it was ground with pieces that met.
Perhaps from the area.
I read the recipe even historical, without proportions. There are also pieces.

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