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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1 Egg, lightly beaten Mix the meat, salt, pepper, herbs and spices and set aside. | 2. To make the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4 cups of water for two hours or until the liquid is reduced to 2 1/3 cups. | 3. Cool, degrease and refrigerate until it starts to jell. | 4. To make the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it is the consistency of breadcrumbs. | 5. Boil the rest of the fat with the milk and water. | 6. Make a well in the mound of flour and while stirring with a wooden spoon, mix in the boiling liquid. | 7. Knead and leave to rest for 10 minutes. | 8. To make the casing or"coffyn", roll out three-quarters of the dough into a circle 3/4" thick. | 9. Flour the outside of the tin and stand it in the centre of the dough. | 10. Work the dough up the sides of the tin and then gently remove the tin leaving you with a pie casing. | 11. Fill it immediately with the meat mixture as it is likely to collapse. | 12. Roll out the remaining dough into a circle slightly larger than the diameter of the casing, to form the lid. | 13. Preheat the oven to 400F degrees Dampen the top edge of the pie and gently press on the lid. | 14. Crimp the edge. | 15. Make a hole in the centre of the lid and decorate it with pastry leaves. | 16. Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 300 degrees F and bake for 1 3/4 hours. | 17. If necessary place some aluminim foil on the top to prevent burning. | 18. Remove from the oven and allow to cool completely. | 19. Pour the chilled stock through the hole in the lid and refrigerate Serve Cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	2	lbs	diced cut	1151.4693	0.0	204.3631	30.8267
salt pepper	1	teaspoon		-	-	-	-
sage	1/2	teaspoon	ground	-	-	-	-
mustard	1	pinch		0.0197	0.0034	0.0021	0.0003
allspice	1	pinch		0.3123	0.0856	0.0072	0.0103
pork			bone	-	-	-	-
veal			bone	-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
bay leaf	1			-	-	-	-
marjoram	2 -3			0.0	0.0	0.0	0.0
thyme	2 -3			0.0	0.0	0.0	0.0
lard	8	ounces		2045.6994	0.0	0.0	226.7959
flour	1			578.28	126.6054	9.401	2.2436
water	1/3	cup		0.0	0.0	0.0	0.0
milk	1/3	cup		49.6133	3.8877	2.562	2.6596

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.