Pork pies are a beloved British snack, often enjoyed with a side of pickles or a salad. But have you ever wondered about the mysterious jelly that sits atop the meat filling?
Some people love it, while others find it unappetizing. So, what exactly is this jelly and why is it in pork pies?
In this article, we’ll explore the history and purpose of the jelly in pork pies, as well as some tips for making your own delicious homemade version.
Get ready to satisfy your curiosity and your taste buds!
What Is The Jelly In Pork Pies?
The jelly in pork pies is a layer of jellied stock that is added to the pie after the meat filling has been cooked. It is made from either ham or chicken stock, which jellifies as it cools.
The purpose of the jelly is to keep the meat filling moist and prevent it from drying out. This is especially important in pork pies, which are often served cold or at room temperature.
While some people find the jelly unappetizing, others love it for its unique flavor and texture. It adds a savory, umami taste to the pie and provides a contrast to the flaky pastry and meat filling.
The History Of Pork Pies And Their Jelly Filling
The origins of pork pies can be traced back to medieval England, where they were a popular snack among the working class. The first recorded recipe for a pork pie-like dish appears in a medieval manuscript known as The Forme of Cury, which dates back to the 14th century.
Over time, the recipe for pork pies evolved, with variations appearing in different regions of England. One common feature of many pork pies was the addition of a layer of jelly or stock to the filling. This jelly served both as a preservative and as a way to keep the meat moist.
In traditional pork pies, the jelly was made from boiling pig trotters to release their gelatin. This natural gelatin would then be added to the pie after it had been baked and allowed to cool. The jelly would solidify as it cooled, creating a layer between the meat filling and the pastry crust.
While pork pies have remained popular in England, their popularity has spread to other countries as well. In some regions, variations of pork pies may use different types of meat or fillings, but the use of jelly or stock to keep the filling moist remains a common feature.
Today, many commercial pork pies use artificial additives to create the jelly filling, but some artisanal producers still make their pies using traditional methods and natural ingredients. Whether made with natural or artificial ingredients, the jelly in pork pies remains an important part of their history and flavor profile.
What Is Pork Pie Jelly Made Of?
The traditional ingredients used to make pork pie jelly are pork stock or clarified butter, along with minced or chopped pork or other meats. The jelly can also be made from the fats or juices released from the meat during cooking.
To make pork pie jelly, the stock is simmered with herbs and seasonings such as thyme, sage, sea salt, and freshly ground black pepper. Gelatine leaves are then added to dissolve in the stock, which causes it to set into a jelly as it cools.
While some recipes call for homemade pork stock made from boiling pig trotters, a good-quality store-bought chicken stock can also be used as a substitute. Some recipes also include anchovy paste, allspice, mace, Worcestershire sauce, and hot sauce for added flavor.
The Purpose Of Pork Pie Jelly: Preservation And Flavor
In addition to its flavor-enhancing properties, pork pie jelly also serves an important preservation function. Traditionally, pork pies were made as a way to preserve meat and prolong its shelf life. The addition of the jellied stock helps to create a seal around the meat filling, preventing air and bacteria from entering and spoiling the pie.
This preservation technique has been used for centuries, dating back to the 14th century when pork pies were first introduced. The jellied stock was originally made from boiling down pig trotters, rind, ears, and snout with vinegar, bay leaves, chili pepper, and lemon. Today, modern versions of the jelly use lean pork meat and gelatin as a thickening agent.
The use of pork pie jelly is not unique to English cuisine either. Aspic, a similar meat broth that turns into jelly when cooled, is used in French cuisine for both preservation and flavor purposes. Aspic is added to meat and poultry dishes to keep them moist and add flavor while preventing spoilage.
How To Make Your Own Pork Pies With Jelly Filling
If you’re a fan of pork pies and want to try making your own with a delicious jelly filling, here’s a recipe to get you started.
Ingredients:
– 500ml of pork stock (bought, or made with a pork stock cube)
– 1 vegetable stock cube
– 1/4 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp thyme (fresh or dried)
– 1/4 tsp sage (fresh or dried)
– 3 leaves gelatine
– 50g of gammon, chopped into small pieces
– 1 tsp sage
– 1/2 tsp pepper
– 1/2 tsp mace
– 1/2 tsp ginger
– 200g pork chops, cut into 1cm cubes
– 100g gammon, cut into 1cm cubes
– 225g plain flour
– 110g butter
– 85g lard
– 6 clean jam jars
Method:
1. Start by making the jelly. In a saucepan, add in all of the ingredients except for the gelatine leaves. Stir and bring up to a high simmer. Once the stock is just under the boil, turn the heat down and simmer without the lid on for twenty minutes.
2. After twenty minutes, pour the stock into a jug, clean the saucepan out, and use a very fine sieve or muslin cloth draped over a sieve to sieve the stock back into the clean saucepan. This will remove any larger herbs etc.
3. Bring this cleared stock up to the boil and simmer for five minutes, reducing the volume of the liquid by evaporation. After five minutes, turn the heat down low.
4. Soak the gelatine leaves in some cold water for a minute, then remove the gelatine from the water and squeeze to remove excess liquid before stirring into the stock to dissolve. Once dissolved, turn off the heat. The stock on cooling will set into a jelly.
5. For the meat filling, put 50g of gammon chopped into small pieces into a food processor with sage, pepper, mace and ginger. Add cold water and blitz this to a smooth paste. Then put it into a bowl with the pork chops and remaining gammon, both cut into 1cm cubes and stir well. Chill the filling for at least four hours, preferably overnight.
6. To make the pastry, rub butter into flour until it resembles breadcrumbs. Place lard and water in a saucepan and heat gently until lard has melted and mixture is hot but not boiling. Add salt, stir until it dissolves then pour this over the flour and mix quickly into a dough.
7. Work it with a knife to begin with then as soon as it is cool enough to get your hands in knead dough well with your fingers until it is mixed evenly and formed into a ball.
8. Press dough out onto a plate, cover with paper or clingfilm and leave until barely warm (about 24-26C). Lightly flour work surface and roll dough out to about 1/2cm thick.
9. Fold dough in thirds like a letter then repeat this roll and fold again. Leave dough to cool to room temperature (21C).
10. To shape each pie use clean jam jars wrapped in clingfilm. Roll pastry out to about 1cm thick and cut out a circle larger than jars.
11. Turn jars upside down drape pastry over jars, press dough against sides of jar with your fingers working it to remove any pleats from pastry, stretch to about 5cm in length.
12. Repeat with another jar until you have six pies. Place pie moulds in fridge for about five minutes.
13. Remove them from fridge and carefully prise pastry off jars using blunt butter knife.
14. Pack pies with filling then roll out trimmings to make lids.
15. Brush water around inside of rim of pastry shell then lay lid in place and press it down so that it fits tightly against filling.
16. Pinch it together firmly with your fingers.
17. Wrap some strips of non-stick baking parchment around middle of pie and tie snugly with string – this will stop pie bulging.
18. To finish brush lid and lip with little beaten egg and cut hole in centre of lid – make sure it’s size of fingertip.
19. Chill pies for thirty minutes heat oven to 180C and bake on foil lined tray for one and half hours or until centre of pie reaches 75C.
20. Let pies cool for thirty minutes then make jelly by crumbling stock cubes into boiling water in jug and stirring well.
21. Sprinkle powdered gelatine into warm water stirring until dissolved (or cut leaf gelatine into small pieces and soak in warm water until soft). Stir this in with stock and cool slightly.
22. Pour enough jelly into each pie through hole in top and leave to chill overnight before eating.
Making your own pork pies with jelly filling can be a fun project for any home cook looking to experiment in the kitchen!
Variations On Pork Pies With Different Types Of Jelly
There are various types of jelly that can be used in pork pies, each adding a different flavor and texture to the pie. One popular type is aspic, which is made from meat stock that has been clarified and then jellified. This type of jelly is often used in traditional British pork pies, such as the Melton Mowbray variety, and has a clear, translucent appearance.
Another type of jelly that can be used is fruit jelly, such as cranberry or apple jelly. This adds a sweet and tangy flavor to the pork pie, which can be a nice contrast to the savory meat filling.
For those who prefer a spicier kick to their pork pies, a chili or pepper jelly can be used. This adds a bit of heat to the pie and can complement the flavors of the pork and pastry.
Some chefs also experiment with different types of alcohol-based jellies, such as beer or wine jelly. This can add a unique depth of flavor to the pie and can be a fun way to incorporate different types of alcohol into the dish.
Ultimately, the type of jelly used in a pork pie comes down to personal preference and the desired flavor profile. Whether you prefer a traditional aspic or something more adventurous like a fruit or alcohol-based jelly, there are endless possibilities for creating delicious and unique pork pies.
