This delicious and impressive pork pie slice will be the talk of the party! Perfect for sharing, this mouth-watering slice is packed with pork. It does take a while to make, but it’s guaranteed to impress your friends and family. Just cut into the thick crust of the pie slice to reveal a rather impressive and delicious pork and egg filled insides. Just like a pork pie, this mouth-watering dish is perfect for your Christmas feast or festive buffet.
- 400g uncooked smoked gammon, minced
- 115g rindless smoked streaky bacon, minced
- 375g lean uncooked minced pork, chicken or veal
- 2tbsp freshly chopped sage or 2tsp dried
- 1 ¼ tsp salt
- Freshly ground black pepper
- ½ tsp ground nutmeg
- 1 quantity hot water crust pastry made with strong plain flour
- 4 cold hard boiled eggs, peeled
- 1 egg, beaten, to glaze
- 4 sheets fine leaf gelatine
- Approx. 250ml cold good quality weak or low salt chicken stock
Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6. Grease the base and sides of a 28 x 10 x 7.5cm terrine tin. Put the ham, bacon and minced meat in a bowl and mix in the sage, salt, plenty of pepper and nutmeg. Set aside.
Cut off one quarter of the pastry and keep warm. Roll out the remaining pastry thinly on a lightly floured surface to form a rectangle approx. 40 x 25cm and gently press into the tin, right to the top. Trim and reserve the excess pastry.
Pack one third of the meat into the pastry case and lay the eggs upright and evenly spaced down the centre. Pack the remaining meat mixture around and over the eggs. Brush the inside edge of the pastry with egg.
Roll out the reserved pastry, to fit exactly inside the top of the tin and press down on top of the meat. Pinch the two edges of pastry together all round the top to seal. Make a 1cm hole in the centre of the lid and place a large piping nozzle, pointed side down in the hole.
If liked, roll out the trimmings, cut out your design and use to decorate the top of the pie, securing on the pastry lid using beaten egg.
Put the tin on a baking tray and glaze the top with egg. Bake for 30 mins, then reduce the temperature to 190°C/170°C Fan/375°F/Gas Mark 5, and cook for a further 1 hour until richly golden – cover with foil if it browns too quickly. Stand for 15 mins.
Meanwhile, cut the gelatine into small pieces and place in a heatproof jug. Add the stock and leave aside to soak for 10 mins. Place the jug over a pan of simmering water until the gelatine has melted. Mix well.
Gradually pour the jelly through the nozzle into the hot pie, allowing the jelly to settle after each pour, stopping when the pie ceases to absorb any more. Remove the nozzle and allow to cool then chill overnight. The next day, release the pie from the tin; using a large serrated knife, cut into slices. Best enjoyed at room temperature.
Traditionally made with minced veal, but you can use pork or chicken instead as it works just as well!