Baking - savoury

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thumbnail image 1
Preparation time
30min
Total time
1h 25min
Portion
6 portion(s)
Level
medium
  • TM 5
published: 2015/01/23
changed: 2019/10/04
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Ingredients

Filling

  • 2 tbsp sage, fresh
  • 1/2 tsp fennel seeds, whole
  • 1 tsp thyme, fresh
  • 500 grams pork meat, 2cm cubes; Shoulder or belly works well (skin removed).
  • 55 grams bacon, lean preferably
  • 1/2 tsp ground mace, or nutmeg
  • Salt and pepper, to season

Pastry

  • 300 grams plain four, plus extra for dusting
  • Pinch salt
  • 90 grams Solid cooking Fat, preferably animal, but vegetable will suffice
  • 50 g Boiling water
  • 1 egg, beaten to glaze

Jelly

  • 4 gelatine leaves
  • 1 tablespoon pork stock concentrate, or EDC meat stock
  • 500 grams water
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Recipe's preparation

    Filling
  1. 1. Preheat oven to 180°C.

    2. Place Sage, Fennel Seeds and Thyme into mixing bowl and chop 1 min / speed 10. Repeat if need to achieve fine powder consistency. Transfer in to a bowl and set aside.

    3. Weigh out 400g of Pork and place in mixing bowl with bacon and chop 2 sec / Turbo repeatedly until chopped to your liking (but not minced). Transfer in to a bowl and set aside.

    4. Place remaining Pork into mixing bowl and mince 10 sec / speed 5.

    5. Add reserved herbs, and chopped pork and bacon together with the minced pork, along with plenty of seasoning. Combine 30 sec / speed 4
    2. Pastry & Cooking
  2. 1. Place flour, solidified animal fat, and salt into mixing bowl and mix 10 sec / speed 6, or until mixture resembles breadcrumbs.

    2. Add water and knead 20 sec /Dough mode"Dough mode"

    3. Transfer dough onto ThermoMat or floured work surface then knead dough into a tight ball. Cut off about a third of the pastry and place in a zip lock bag (or freezer bag). Reserve for making the lids.

    4. Divide remaining pastry into 6 pieces, flatten each piece out and use them to line the holes in the muffin tins, stretching pastry to just above the top of the tins.

    5. Divide the filling into 6 and place a portion into each muffin hole.

    6. Divide the reserved pastry into 6 and flatten each out into a circle just larger than the top of the pies, to make lids. Brush a little egg around the top edge of the pastry in the tins, and then place the lids on top. Press the edges together well, and flute them.

    7. Make a large hole in the centre of each pie, no larger than a five-cent piece, then brush egg glaze over the top.

    8. Bake the pies in the centre of the oven for 20 minutes.

    9. Reduce the oven temperature to 160°C and cook for a further 20 minutes.

    10. Remove the pies carefully from the muffin tin and place them on a baking tray. Brush the top and sides with egg glaze, then return them to the oven for a further 10-15 minutes or until the pastry is golden.

    11. Remove from the oven and transfer the pies to a wire rack to cool. Chill the pies well, preferably overnight.
    3. Jelly Preparation
  3. 1. Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water.

    2. Place Pork Stock Concentrate and 500g water into mixing bowl and heat for 5 min / 95°C / speed 1.

    3. Add gelatine leaves and mix 1 min / speed 1.

    4. Leave to cool to room temperature.

    5. Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.

Tip

These are generally eaten cold! Enjoy

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Alcohol-free Baking British & Irish Side dish Snack Pie, quiche

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Grandad's Pork Pies
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