This is a odd one for me for years I have made and sold 1000’s of my hand raised homemade pork pies with my own raised rare Gloucestershire Old Spot pigs meat and old fashioned crispy crackling hot water lard crust pastry, along with homemade pork stock jelly. But I recently I became allergic (anaphylactic) to wheat after a Venom spider bite, so no more sumptuous decedent gorgeous mouth watering bites of my beautiful pies. I stuffed these with a wonderful quails egg.
Well like that’s going to stop me, all I need to do is deconstruct and find another way and this glorious crustless pork pie is a winner with all the melt in the mouth pork pie filling I genuinely did not (almost) miss the melt in the mouth crackling hot water crust pastry.
The bonus here is no weight gain as no gluten and glucose so it really is a winner all round!
10 minutes prep / 15 minutes cooking time
Ingredients
(makes 8)
1 kg pork shoulder finely diced
500g pork belly minced
250g streaky bacon minced
10 fresh sage leaves finely chopped
10 fresh sage leaves finely chopped
4 fresh sprigs thyme finely chopped
2 fresh sprigs marjoram finely chopped
1/2 tsp ground mace
1/2 tsp cayenne pepper
1 tbsp Himalayan sea salt
1 tsp white pepper
1 tsp ground black pepper
8 pullet or quails eggs soft boiled
Bring a pan of salted water to a rolling simmer add the quails eggs and simmer for two minutes, remove immediately and cook in cold water, if using pullet eggs (hens 1st laying eggs) cook for four minutes and cool as above once cooled peel. Mix all the pork pie ingredients together, take a large golf ball and press in to a small muffin tin in the base and up the sides creating a well in the centre, place the egg in the well then taking a whole walnut size of the pork pie mix roll in to a ball, press out in between your palms to creat your pie lid, press on your pie lid.
Bake for 17 minutes 180 C / 356 F and remove to cool. That’s it...
Trotters Jelly Stock
Ingredients
2 trotters
1 bay leaf
5 peppercorns
2 sprigs thyme
1 pinch sea salt
1 ltr water
Place all ingredients in a pan and bring to a gentle simmer for a couple of hours until reduce by two thirds, strain and leave to cool. This is your jelly, now technically there is no gap for the jelly in these crustless pie as the jelly fills the gap between the meat and pastry! However you can squeeze a hint in to these pies and paint some over the top if jelly is your thing.
That looks a fabulous cross between a pork pie and a Scotch egg. I have three month old bantam pullets, so when they start laying, their eggs would be splendid for this.
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