Dish of the month

Hungry and you don´t know what to eat? Here you can find  some recipes for British or American food that you´ll definitely love. You love meat? Or you like vegetarian dishes? No problem, every month, we got one new recipe for every tastes. Enjoy!

Mini pork pies with piccalilli (for meatlovers)
Hoel Levieil from London restaurant Frizzante shares a picnic- friendly pork pie recipe . Pork pies are easy to make and also look very impressive!

Cooking time: 30 mins to 1 hour, 6 pgbies


-For the hot water crust pastry –
20g plain flour
40g strong white flour
50g unsalted butter, cut into cubes
100ml water
1 tsp salt
60g lard
-For the filliing-
6 quails eggs
1 onion, very finely chopped
350g pork loin, finely chopped
100g unsmokede streaky bacon, finely chopped
small bunch of parsley, finely chopped
sea salt and freshly ground black pepper
1 free- range egg, beaten
1 chicken stock cube (optional)
150ml boiling water (optional)
2 leaves gelatine (optional)

1. Preheat the oven to 200C/400F/Gas 6.Grease a 6-hole muffin tin.
2. To make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles breadcrumbs. Bring the water and salt to a boil then add the lard and stir until the lard has melted.
3. Pour the lardabd water over the flourmixture and stir from dough. Tip the dough onto floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle).
4. Roll the pastry out to a thickness of about 3mm. Cut out six 15cm circles and use each circle to line a hole in the muffin tin. Cut six 10cm circles for the lids and set them aside.
5. For the filling, cook the quails´ eggs in a pan of boiling water for two minutes then refresh in cold water, peel carefully and set aside.
6. Put the onion, pork, bacon and parsley into a bowl, season with saltand freshly ground black pepper and mix untilwell combined. Spoon a little of the mixture into each lined pie case,place a quails egg in the centre and spoon over a little more filling.
7. Brush the edge of each pie case with a little beaten egg, place the lids on top and crimp the edges together to seal completely. Make a small hole in the centre of each pie and bake in the oven for 40 minutes.
8. When the pies are cooked, set them aside to coolfor 10 minutes. If making the jelly, dissolve the stock cube in the boiling water. Soajthe gelatine in a little cold water until soft then squeeze cut excess water and whisk into the warm chicken stock.
9. Pour the gelatine mixture into a hole in the top of each pie until the hollow cavity within the pie is filled. Allow the pies to set in the fridge overnight.

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