In the kitchen with Carl and the ninja air fryer 10-1 oven , Pork Pie.

An English pork pie is a traditional British meat pie consisting of a thick crust pastry filled with seasoned pork. It's a popular dish in the UK, often enjoyed as a snack, part of a meal, or at picnics. Here’s an overview of what makes an English pork pie unique: Ingredients: Pastry: The pastry for a pork pie is typically a hot water crust pastry, known for its sturdiness, which is necessary to hold the heavy filling without collapsing. Filling: The filling is made from pork, usually seasoned with salt, pepper, and sometimes additional spices like nutmeg or mace. Some recipes also include a layer of pork jelly, made from boiling pig bones and trotters. Preparation: Pastry: The hot water crust pastry is made by melting lard in hot water, then mixing it with flour to form a dough. This dough is then used to line a pie tin. Filling: Pork is chopped or ground and seasoned. The seasoned meat is packed tightly into the pastry-lined tin. Assembly: A pastry lid is placed on top, and the edges are sealed. A small hole is often left in the top to allow steam to escape. Baking: The pie is baked until the pastry is golden brown. After baking, some recipes involve pouring a clear, seasoned pork jelly into the pie through the hole, which sets as it cools. For The pastry 500g(3 1/3 cups, based on scooping packed flour into a 250ml cup) bread flour 200g(14 tbsp) lard 180ml(3/4 cup) water 4g(2/3 tsp) salt 1 egg, for an egg wash Filling 650g(1lb7 oz) pork(shoulder or belly) finely cubed – see note 1 below 100g(3 1/2 oz) pork lardons – see note 2 below 15g(2 1/2 tsp) salt 8g(2 1/2 tsp) pepper( I used white pepper as I prefer that) 1.5g(1/2 tsp) ground mace( or slightly less nutmeg) pinch of mustard powder Jelly 240ml( 1 cup) chicken stock