Every Christmas I can remember as a child we had pork pie in Christmas morning. My grandmother made it, froze it, and shipped it to us on the greyhound and she did that until she passed away. My aunt graciously took over the tradition when my grandma passed away. I am embarrassed at how long it took me to attempt this one, but I am sure glad I gave it a go this year.
The recipe I found in a family reunion cookbook has 2 versions, one “old” version and another with modern measurements. I read through them both and asked my aunt for her advice and with her assurance that it really quite easy away I was.
The pie is essentially a typical meat pie but instead of being filled with a saucy mixture it’s made by roasting meat in a crust. It is then left to cool and is filled with an aspic.
The recipe calls for cutting pork into 1/2 inch cubes and liberally applying salt and pepper.
Then you make a “boiled water pastry” which is basically a typical pie crust but instead of chilled water you use boiling water which would allow the gluten to begin to develop rapidly. It’s a bit different but certainly held together nicely.
Then you take your pork, pack it loosely in the crust, top it with a top and pinch the edges, poke a hole in the middle and arrange leaves around the hole so when you pour the aspic in it doesn’t flood the pie.
Boiled water pastry is very easy to make decorative flowers, so have fun with it!
To make the aspic you can either use a pressure cooker or just in the stove. I chose the stove as it was a cold day and I like a pot simmering away on those nippy days. My husband had a friend visit and while it may looks not so appealing, he remarked it smelled like bacon….
To make and aspic on the stove simply cover pigs feet in water, boil for 10 minutes and then I like to toss this water away, clean the feet again, and then cover with fresh water and boil again for 6-8 hours. This will give a more clear, cleaned tasting aspic in my opinion. Remove scum as it forms on the surface using a ladle. Cover with fresh water as needed.
To make an aspic in a pressure cooker you may still follow the pre boil above or simply cook for 2 hours and strain well.
Everyone enjoying their pie on Christmas morning made me nostalgic for my own childhood and I’m so grateful these small traditions can live on.
The kids inisited on some ketchup, of course, but I like mine with hot mustard!
I hope everyone had a very merry Christmas!
