Pork Pies are just perfect for lunchboxes!
These pork pies are perfect for lunchboxes. It can be made in advance, freeze well and will actually survive a day in a bouncing school bag.
I have been dying to make these pork pies, but somehow we associate pies with winter so I have always put it on the back burner. Then it dawned on me that they will be perfect for lunchboxes. The pastry is strong yet not dry at all.
This year I have only one lunchbox to pack and I have to admit, it happened way to fast. This mother is not ready by a long shot. Twelve years gone, I can hardly believe it. I guess little Missy is going to be the lucky one to receive all the treats in her lunchbox.
These pork pies are traditional British cold meat pies. Traditionally they are made with roughly chopped pork and pork jelly which is sealed and baked in a hot water crust pastry.
Well , by now you should know, here we do things the easy way. So I cooked a whole leg of pork. Shredded it and then froze it in portions to use for tacos, empanadas, sliders, sandwiches or an easy ragu.
As a consumer I am delighted to know that I can now buy High Quality South African Pork from Food Lover’s Market. ( Watch video here.) “Pork 360 is a quality assurance certification. It is a guarantee to both the consumer and retailing sector that the producer has a consistent production process. A process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the auspices of the national body, SAPPO (South African Pork Producers Association).”
Why Pork 360? It is your guarantee that:
The pork was responsibly sourced.
The pork is premium quality.
It is healthy and delicious.
The pork carries a stamp of assurance and traceability.
Pork Lovers like me can buy Pork 360 exclusively at Food Lover’s Market.
When it comes to pastry issues, who better to ask than Theresa de Vries. She suggested I use the hot water crust pastry. The pastry is strong enough to handle the filling cooked or raw, because you can bake it for quite a long time.
So to cook your pork, follow this recipe: How to cook a leg of pork.
Now make the filling:
4 cups/35 oz shredded cooked pork
125 ml/4-5oz pork stock – keep the liquid when you roast the pork
125 ml chopped coriander
1 onion – finely chopped, keep raw
60 ml/2oz BBQ sauce of your choice
salt and pepper to taste
Mix all the ingredients together, except the stock. Keep until you are done with the pastry.
For the pastry
500g/17.6 oz All purpose flour
7 ml/0.3oz salt
150 g/5.3oz butter
200ml/6.8oz boiling water
1 egg for egg wash
Mix the dry ingredients. Bring water and butter to a boil in a small pot or microwave oven. Once the mixture boils, add the mixture to the dry ingredients. Mix with a wooden spoon until it cools down a little for you to handle with your hands. Now take a ball of pastry ( gholf ball size) and place into a muffin pan. Use your fingers and press the pastry to line the muffin hole. It is good to let the pastry go over the edges. I get 10 pies from the pastry. Roll out the remaining pastry and made lids to pit your pies.
Preheat oven to 180 C/350F
Fill the pastry cases with some pork filling. Close with a pastry lid and crimp the edges to close the pies. Use a pen or piping tip to make a small hole in the top of the pie. Pour some stock into the hole. Egg wash the pies with beaten egg. Bake the pies for 40 – 45 minutes or until they are cooked and golden brown. ( at this stage the pies can be frozen to bake off later as needed.)