Pork Pie and Mushy Peas.
Description and Recipe provided by
David Williamson
South Elmsall, Pontefract. West Yorkshire.

Pork Pie and Mushy Peas:
A traditional Yorkshire meal which consists of a hot Pork Pie, made with gammon and pork encased in jelly and a Hot Water Crust pastry, which is then generously covered with a layer of hot Mushy processed marrowfat peas and some mint sauce; Pie and Pea shops and stalls used to be a common feature on Yorkshire streets and markets, but these days Pork Pie and Mushy Peas are more usually sold in cafes and Fish and Chip shops.

The Pork Pie:
This is a Traditional Pork Pie recipe made with Hot water crust pastry and a mix of Gammon and Pork; the pastry is always made with rendered animal fat, either dripping (beef fat), or lard, (pig fat) and is a nice fatty mixture that bakes to a rich brown and holds in the wet meat filling and juices snugly; the Gammon and Pork filling is enough for two pies holding 450g meat each.

The Filling:
Gammon and pork; the gammon will make the filling stay pink after cooking and the mixture is best made the night before and left in the refrigerator overnight.

175g gammon.
675g boneless and fatty pork chops.
¾ tsp dried sage.
¾ tsp white pepper.
a pinch of ground mace.
a pinch of ground ginger.
An oxo.
4 tsp powdered gelatine.

1 - Place the dried sage, white pepper, mace and ginger in a food processor.
NB. You do not need any salt, as the gammon contains enough.
2 - Cut the gammon into tiny pieces and add the gammon.
3 - Add 50ml cold water.
4 - Blend this to a smooth paste.
5 - Dice and mince the pork chops and remaining gammon and add it to the mix.
6 - Make some jelly by dissolving an oxo in 300ml boiling water in a jug and sprinkle in the powdered gelatine and stir until dissolved.

The Pastry:
This recipe makes just over 750g pastry, enough for two pies holding 450g of meat in each.
You will need a large Jar about 10cm in diameter.

475g Flour (half strong and half plain)
75g unsalted Butter or extra Lard
100g Lard or Dripping
125ml boiling Water
1½ tsp Salt

01 - Rub 75g butter, or lard, into the flour until the mixture resembles breadcrumbs.
02 - Place 100g lard in a large saucepan and heat until it just melts.
03 - Do not overheat the lard, it should not be heated to more than 30-40C
04 - Take the pan of the heat.
05 - Carefully pour 125ml boiling water into the lard.
06 - Add the salt, stir until it dissolves, then pour this over the flour and mix quickly into a dough.
07 - Work it with a knife, or spoon, to begin with, but as soon as it is cool enough to handle, work the dough well with your fingers until it is mixed evenly and shaped into a ball.
08 - Press the dough out on to a plate, cover with paper or cling film and leave until barely warm (about 24 - 26C)
09 - Lightly flour the work surface, roll the dough to about ¾ cm thick, fold it in on itself by thirds, then repeat this roll and fold again.
10 - I prefer to leave the dough until it is room-temperature cold (about 21C), as I find it produces a smoother finish.
11 - If the dough looks a bit lumpy, give it another roll and fold, then let it rest somewhere cool for 20 minutes before using
12 - For shaping the pastry to hold 450g meat, use a large jar about 10cm in diameter.
13 - For each pie, roll 350g dough to about 23cm square and cut into a circle; save the trimmings for the lid
14 - Stand the jar on its lid, dust the base with flour, then lay the pastry over it evenly so the edges drape down; now press the dough tightly in against the sides, working it smooth with your fingers to remove any pleats of the pastry, letting it stretch to about 8-10cm in depth.
15 - Place the jar in the fridge for 5 to 10 minutes to set; once the pastry is slightly firm, remove from the fridge and carefully prise the dough away from the jar with a blunt butter knife.
16 - Carefully pack the pastry shell tightly with 450g meat mixture, then roll the remaining pastry to cover the top.
17 - Brush a little water around the inside top of the pastry shell, then lay the pastry lid over.
18 - Press it down so that it sits tightly against the meat and up to the edge of the shell.
19 - Trim away any excess, but leave a 2cm pastry join.
20 - Pinch this together firmly with your fingers.
21 - Brush the lid and lip with beaten egg and cut a hole in the centre of the lid, pinky finger width, for steam to escape.
22 - Chill the pie for an hour before baking, then heat the oven to 200C (180C fan-assisted) and bake on a foil-lined tray for 1½ hours.
23 - Leave to cool for 30 minutes before pouring in the jelly, that you prepared earlier.
24 - Pour the jelly into each pie through the hole in the top.
NB. Eat while hot, or chill overnight before eating.

The Mushy Peas:
Traditional mushy peas are made with dried marrowfat peas which require overnight soaking, so a little planning is needed, such as 12 hours of Overnight Soaking, 5 minutes of Preparation Time and 30 minutes of Cooking Time.

8 oz/225g dried marrowfat peas.
2 tsp bicarbonate of soda.
Salt and pepper.

1 - Place the peas in a large bowl or stock pot, the peas will swell and so need plenty of room to expand.
2 - Add the bicarbonate and cover with 1½ pints boiling water and stir to make sure the bicarbonate has dissolved.
3 - Leave to soak overnight, or for a minimum of 12 hours.
4 - Drain the peas in a colander, then place in a large saucepan, cover again with cold water and bring to the boil.
5 - Lower the heat and simmer for approx 30 mins or until the peas have softened and turned mushy.
6 - Season with salt and pepper to taste and serve hot with a tasty hot Pork pie.
NB. Cooked mushy peas keep well for a few days in a refrigerator and also freeze well, so make a large batch and freeze.

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