340 g Plain flour; (12oz)
1/2 ts Salt
1 Egg yolk
4 tb Water
75 g Lard; (3oz)
4 tb Milk
450 g Diced pork; (1lb)
1 sm Onion
2 Red chillies
2 Sticks lemon grass; finely
-chopped
1 Clove garlic
2 ts Coriander seeds; toasted and
-crushed
2 ts Gelatine powder
125 ml Water; (1/4pint)
Egg wash to glaze
To make the pastry, sift the flour and salt into a bowl and make a well in
the centre. Beat the yolk and 1 tbsp milk and pour into the well. Heat the
remaining milk, water, butter and lard in a pan until melted. Bring to the
boil quickly. Pour onto the flour and mix to form a dough. Knead on a
floured board until a smooth dough is made. Stand the bowl over a
bain?marie and cover with a tea towel. Leave to rest for 30 minutes.
Toast the coriander seeds in a dry pan until they begin to pop. Grind to a
powder in a pestle and mortar.
Mix the pork with the chilli, lemon?grass, garlic, onion, coriander seeds
and fresh coriander. Season well with salt and pepper.
Roll out the pastry and line a pork pie tin, making sure that the pastry
hangs over the edge of the tin. Pack with pork mix. Brush the edge of the
pastry with water and top with a pastry lid. Make a hole in the top to
allow the steam to come out and brush with egg wash.
Cook at 200?C/400?F/gas mark 6 for 15 minutes, then reduce the temp to
180?C/350?F/gas mark 4 and bake for 45 minutes. Remove from oven. Bring the
rest of the water to boil and dissolve the gelatine. Pour into hot pie
through hole in the top. Leave to cool completely before cutting.
Yields
2 servings