It is difficult to replicate the exact shape and appearance of these pies in the home, so the home-made version is all about the quality and flavour of the dough, filling and jelly.
- 400 g white wheat flour
- 225 g lard
- 200 ml water
- 150 g whole spelt flour
- 50 g oatmeal
- 50 g rye flour
- 10 g black pepper, coarse ground
- 10 g salt
- 1 kg pork ribs
- 1 kg pork shoulder with bone, about half meat, half bone
- 500 g pork belly
- 200 g pork cheek
- 5 garlic cloves, crushed, mashed
- 15 ml brandy / cognac / white wine
- 15 g coriander seeds, ground
- 15 ml grape vinegar
- 1 tsp cinnamon, ground
- 1 tsp cloves, ground
- 1 tsp ginger, ground
- 1 tsp green pepper
- 1 tsp marjoram, chopped small
- 1 tsp parsley
- 1 tsp sage, chopped small
- 10 g salt
- 5 g black pepper
- Nutmeg, 10 gratings
- Chilli, pinch
- Water, for cooking pork pieces
- 200 ml pork stock
- 5 g carrageen
Place the pork in a large pot, add sufficient water to cover it. Put a lid on top and cook for 14 hours at a low heat, around 80ºC, until the meat comes away from the bones. Drain cooking liquid, set aside. Leave meat to cool, then separate the meat from the bones. Chop the meat into small pieces, place in a large bowl.
Knead herbs, seasonings and spices into the meat, add liquids and garlic.
Bring together the dough ingredients. The dough should be semi-hard.
Divide dough into 60 gram pieces, cut a 10 gram piece off and set aside. Shape the larger piece of dough into a mold, add 55 grams of filling. Roll the small piece of dough into a round slightly larger than the surface area of the mold, place on top and seal edges. With a teaspoon make a fingertip sized hole in the top.
Repeat with remaining dough and filling, place on trays.
Preheat the oven to 180°C.
Bake for 60 minutes. With 10 minutes to go heat the jelly.
Using a small funnel, pour a small amount of warm jelly into each pie. Brush some jelly on the surface.
Leave to cool, refrigerate.