Coronation Dishes: Gloucester old spot pork pie, kings’ ketchup

Gloucester old spot pork pie, kings’ ketchup

Step 1: Pork Pie Mix

Ingredients:

• 1kg sausage meat
• 1kg course minced pork
• 500g minced back fat
• 1 ham hock, cooked, picked and diced
• 250g minced smoked bacon
• 2 shallots finely chopped
• ¼ bunch flat leaf parsley chopped
• 100g peppercorns in brine

Method:

• Place all ingredients in a bowl and mix well
• Refrigerate until ready to use

Step 2: Hot Water Pastry

Ingredients:

• 550g plain flour
• 50g unsalted butter
• 100g lard
• 1 tsp salt
• 200ml water

Method:

• Place the flour and unsalted butter in a mixer with the bat attachment and mix until it resembles fine breadcrumbs
• Place the lard in a pan with the water and bring to the boil making sure the lard has melted
• Remove from the heat
• Add the salt to the flour followed by the water and lard
• Mix to a firm dough
• Remove from the bowl and allow to cool slightly
• Roll out on a lightly floured surface to the required shape and line the mould while the pastry is still warm

Step 3: Pork Pie

Ingredients:

• 800g hot water pastry
• 5kg gala pie mix
• 100g lard
• 4 egg yolks
• 1 litre ham jelly

Method:

• melt the lard in a pan, brush all sides of the pie tins/rings with melted lard
• roll out the hot water pastry and line the pie tins/rings, leaving enough pastry for the top
• fill the lined pie tins with the pork pie mix.
• Brush the pastry edges with egg yolk, roll out the remaining pastry to the required size to form the lid, place the lid on top, and pinch around the sides to seal and trim any excess pastry.
• Brush with 4 layers of egg yolk, and make an incision along the centre of the pie to release any steam while cooking.
• Heat the oven to 200 degrees and cook for 15 minutes, reduce the heat to 170 degrees and cook for a further 45 minutes.
• Once cooked remove from the oven and allow to cool.
• Heat the ham jelly and pour it into the incision the centre of the pie until all the liquid is absorbed, return to the chiller and refrigerate overnight.

Kings Coronation Ketchup

Ingredients:

• 200g celeriac
• 200g fennel
• 100g r pepper
• 75g tamarind paste
• 10g cumin seeds
• 10g cardamom
• 10g coriander seeds
• 100g apple vinegar
• 150g sugar
• 20g tomato paste
• ¼ bunch coriander

Method:

• Sweat all the vegetables, add the tarmind paste, add the tomato paste cook out add the sugar, and vinegar cookout, and blitz and pass add a little water if needed.