Small Pork Pies With Quails Eggs


Small Pork Pies With Quails Eggs

Cuisine: English

Main Ingredient: Pork

Category: Main

Difficulty: 7/10

Recipe by Dave Edwards
2013-06-04 14:03 BST
Rating:
Average of 0 (from 0 votes)

Small Pork Pies With Quails Eggs

Serves: 6
Oven temp: 400°F / 200°C / Gas Mark 6
Prep Time: 45 mins
Cooking Time: 40 mins

Ingredients

For the hot water crust pastry
QtyIngredient
200 gramsPlain flour
40 gramsStrong white flour
50 gramsUnsalted butter; cut into cubes
100 mlWater
1 teaspoonSalt
60 gramsLard
For the filling
QtyIngredient
6 Quails eggs
1 Onion; finely chopped
350 gramsPork loin
100 gramsUnsmoked streaky bacon; finely chopped
1 bunchParsley; finely chopped
Sea salt
Black pepper
1 cubeChicken Stock
150 mlWater; boiling
2 leavesGelatine

Method

StepInstruction
1Preheat the oven to 200C/400F/Gas 6. Grease a 6-hole muffin tin
2To make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles breadcrumbs. Bring the water and salt to a boil then add the lard and stir until the lard has melted.
3Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle).
4Roll the pastry out to a thickness of about 3mm/⅛in. Cut out six 15cm/6in circles and use each circle to line a hole in the muffin tin. Cut six 10cm/4in circles for the lids and set them aside.
5For the filling, cook the quails' eggs in a pan of boiling water for two minutes then refresh in cold water, peel carefully and set aside.
6Put the onion, pork, bacon and parsley into a bowl, season with salt and freshly ground black pepper and mix until well combined. Spoon a little of the mixture into each lined pie case, place a quail's egg in the centre and spoon over a little more filling.
7Brush the edge of each pie case with a little beaten egg, place the lids on top and crimp the edges together to seal completely. Make a small hole in centre of each pie and bake in the oven for 40 minutes.
8When the pies are cooked, set them aside to cool for 10 minutes. Dissolve the stock cube in the boiling water. Soak the gelatine in a little cold water until soft then squeeze out excess water and whisk into the warm chicken stock.
9Pour the gelatine mixture 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.
  • Small Pork Pies With Quails Eggs

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