Has anyone here made them? Have you tried using smoked pork? Care to share a recipe?
Blame Terry Pratchett, but when I think of pork pies that is quintessentially British to me. :)
Hello Mike. One Yank to another: I have watched them being made on the cooking shows. The pork is usually uncooked when put into the pastry but I see no reason why smoked pork could not be used then just bake at a slightly higher temp to just cook the pastry on the outside without over cooking the pork inside. The whole thing about pork pies is the gelatin which is poured into them. If using pre smoked pork I'd make the gelatin as per any recipe. Just as a thought, I would be tempted to use uncooked pork in the pie and just follow any conventional recipe for pork pie. Then take some bones and trotters ( pigs feet for us Yanks ) and quickly hot smoke them. Then boil them down as usual to get the gelatin. That should give the pie a good smoky flavor. I'm not sure your smoker could be used but this would be one of those times when white smoke could be used. Hot, hot fire with PLENTY of smoke for about 30 minutes to 1 hour. Then boil them down for the gelatin. I use the hot, fast, white smoke method for grilling steaks and such. My rule of thumb is if I can cook it in under 1 hour any color smoke is fine. Billowing white smoke for that short period gets the smoked taste into grilled food without that nasty taste you would get if white smoke is used for low and slow.
The way I see it you have a gap between your pellet smoker and your gas Weber. I see no other way around it; you need another smoker! Maybe an 18" Weber Compact so you can do hot and fast and throw wood chips on the charcoal fire. AND! you did mention your pellet smoker was a little too hot for some foods so maybe a 22" Weber Kettle so that you can smoke those foods lower and slower. So maybe 2 more smokers. YEP! No doubt about it! 2 more smokers! Now all you need to do is convince the Lady of the House! Simple!
I am sure you will play around with this one a post a recipe for the rest of us to follow. Keep Smokin!
Bread, scones, pasties etc bake well in the Weber 22" and as a pork pie is effectively a vertical pork pastie with a bit of jelly inside it should cook well.
I agree that cold smoking the meat first would be a good idea too. Get a bacon loin from the supermarket (Tesco always has it on offer), dry brine it and then cold smoke it. Use some to make the pies and then slice the rest and use as home made dry cure bacon. You would need to plan in advance though as the bacon will take a week or so to make. The smell of cooking home cured smoked bacon is divine...
A couple of batches ago I didn't look carefully at one of the pieces of belly pork I bought until I got it home - and at one end it was almost all fat ! It would have been more accurate to have called it "back fat" rather than "belly pork". I still cured and smoked it though and it worked well for flavouring.
These are not smoked but its a nice thread....
I remembered this and maybe another tutorial. The search engine is your friend.
Yes the fat picked up the smoke flavour very well. It was rindless though so the smoke did not have to try to penetrate the skin.