Pork Pie Seasoning - 100g (50g makes a 2kg Batch)

A blend of spices such as mace and nutmeg makes for  a traditional tasting pork pie.


  • Pork shoulder, minced or finely chopped 1070g
  • Pork belly, half minced and half chopped 500g
  • Smoked Bacon cubed 300g
  • Seasoning 50g
  • Water 80ml
  • Total Batch 2kg


Method:

  • Preheat oven to 180°C/160C fan/gas 4.
  • In a large bowl mix together all ingredients for the filling.
  • For the pastry: 575g plain flour, 200g lard, 220ml water.
  • Put the flour in a large bowl, then add lard and water into a small pan and heat gently until lard melts.
  • Bring just to the boil and then stir into the flour using a wooden spoon.When the mixture is cool enough to handle knead well until smooth
  • Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin.
  • Fill with the meat mixture and pack down well. Place pastry lid on top of pie and pinch all around the edge to seal.
  • Make a hole for steam in the centre.
  • Cook in the oven for 30 mins then reduce the heat to 160°C/140C fan/gas 3 and cook for 90 minutes.

For best results:


Once cool pour in stock and gelatine mixture into top of pie the leave to set in fridge overnight.

Item Specifics
Price: £ 2.89
Brand: Tongmaster
Product Code: TM02441
Availability: In Stock
Food&Drink - General Information
Product Information
  Per 100g of Seasoning Per 100g of Finished Product
Energy 1038 KJ
204 Kcal
26 KJ
5 Kcal
Fat 4.1g 0.1g
Fat of which saturates 2.1g 0.1g
Carbohydrate 44.1g 1.1g
Carbohydrate of which sugars 29.8g 0.7g
Protein 9.0g 0.2g
Salt 35.5g 0.9g
Fibre 2.3g 0.1g
Note: The information provided is given in good faith and is based upon the product data supplied by the raw material suppliers.

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The following awards were won by our customers using our spices and seasonings.

award

Award winning wild lamb & rosemary burger seasoning


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Award winning angus burger seasoning


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