CRYSTAL WATER RECIPES

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RAISED PORK PIE WITH HOT WATER PASTRY | PASTRY | RECIPES ...



Raised Pork Pie with Hot Water Pastry | Pastry | Recipes ... image

A traditional raised pie recipe that can be adapted to other fillings. The pastry in this type of pie will preserve the contents for a considerable time and was a popular type of food before refrigeration.

Number Of Ingredients 16

HOT WATER PASTRY
300 g Doves Farm Organic Plain White Flour
pinch of salt
1 egg
150 ml water
100 g lard
butter, for tin
PORK PIE FILLING
1 tsp chopped sage
0.5 tsp salt
0.25 tsp mace
0.25 tsp ground pepper
1 tsp lemon rind, grated
300 g minced pork
200 g pork sausage meat
200 g bacon cubes

Steps:

  • Hot Water Pastry Put the flour and salt into a bowl and stir to combine. Break the egg into the middle of the flour. Beat the egg, in the bowl, combining it with the flour until it is dispersed through the flour. Measure the water into a saucepan, add the lard and put over a medium heat. As soon as the pan comes to the boil, remove it from the heat. Pour the hot liquid into the flour mixture while stirring. Using your hands gather the mix together to form a soft and smooth ball of dough. Cover and leave for 20 minutes. Pork Pie Filling Measure the sage, salt, mace and ground pepper into a small bowl and stir to combine. Finely grate the lemon rind into the bowl and stir to make the seasoning mix. Put the pork mince, sausage meat and chopped bacon into a mixing bowl and mix together well. Stir in the seasoning mix. Raised Pork Pie Pre heat the oven. Rub butter generously around the base and sides of a 15cm/6” round, loose bottom, deep cake tin or insert a baking liner. Take two thirds of the pastry and press it into the bottom and sides of the dish. Tip the pie filling into the pastry lined tin and smooth the top. Moisten the pastry rim with water. Lightly dust the work surface with flour, put the remaining dough in the middle and sprinkle it with more flour. Roll the pastry into a 15cm/6” circle. Brush a little water around the circumference of the pastry circle. Press a 3cm/1¼” cookie cutter or egg cup into the centre of the pastry and remove the small pastry circle. This will allow steam to escape during cooking. Transfer the pastry circle over the filled pie, inverting it so the moistened side is down. Press, pinch or crimp together the outside edges using your fingers or the flat prongs of a fork. Brush the remaining beaten egg over the top of the pie. Place the pie on an oven tray and bake for 70-80 minutes until golden. Allow the pie to cool completely in the tin. Carefully push and lift the cold pie out of the tin. Wrap the pie and refrigerate. Best eaten within 3-4 days.

SPICED PICKLED SHALLOTS RECIPE | BBC GOOD FOOD



Spiced pickled shallots recipe | BBC Good Food image

If you like pickled onions you'll love this easy preserved shallots recipe - perfect with cold meats or alongside a ploughman's lunch

Provided by Jane Hornby

Categories     Side dish

Total Time 1 hours 10 minutes

Prep Time 1 hours

Cook Time 10 minutes

Yield Makes 4 x 450ml jars

Number Of Ingredients 11

1kg shallots
140g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar , plus 31/2 tbsp
100g light brown soft sugar

Steps:

  • The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
  • In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
  • To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
  • Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
  • Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.

Nutrition Facts : Calories 26 calories, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.9 milligram of sodium

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