Pork Pie
A pie crust made with high-gluten and low-gluten flour, filled with ground pork, onion, and crustless toast, then baked until golden and crisp.
Ingredients
bread flour
100 g
cake flour
150 g
ice-cold butter (cut into small cubes)
160 g
ice water (with salt and sugar dissolved)
75 g
salt
5 g
fine granulated sugar
8 g
vegetable oil
1 tbsp
ground pork
300 g
diced onion
100 g
crustless toast bread (torn into small pieces and softened)
60 g
water
120 g
cornstarch
15 g
salt
6 g
black pepper
a pinch
fine granulated sugar
6 g
egg yolk wash
to taste
Instructions
1
Make the pie crust
Sift the bread flour and cake flour together onto a clean work surface. Dissolve the salt and sugar in the ice water. Make a well in the middle of the flour with your hands, place the diced ice-cold butter in the center, slowly pour in the ice water, and combine using a pressing motion. Do not knead vigorously, otherwise the gluten will develop and the crust will not be flaky. Roll out 2/3 of the dough thinly and line a pie pan with it.
2
Make the filling
Tear the crustless toast bread into small pieces, add the cornstarch and water, mix well, and let soak until softened. Heat the vegetable oil in a wok, add the diced onion and saute until fragrant, then add the ground pork and stir-fry until it turns white and the moisture has cooked off. Season with salt, black pepper, and fine granulated sugar, then stir in the softened bread. The filling is ready.
3
Assemble and bake
Fill the pie crust with the filling. Roll out the remaining dough and place it over the filling. Use a pastry wheel to trim the excess dough around the edges, and use scissors to cut a few slits on top. Brush the surface with egg yolk wash, then bake in a preheated oven at 180 C for about 30 minutes, until the surface is a beautiful golden brown.
