Pork Pie Making Kit

Butchers-Sundries Verified independent store

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Pork Pie Making Kit In this kit you will receive: 1 x 10cm Non-Stick Pork Pie Tin 1 x 283g sachet of Pork Pie Seasoning with Cure *Please note we do not currently stock gelatin* Po rk Pie Tin Details: Manufactured from heavy-duty commercial weight 1mm steel, featuring a loose base and a double non-stick coating that ensures easy release. The high sides of the pan make it perfect for baking a traditional pork pie! This pan is part of the Master Class award winning collection that guarantees many years of satisfying cooking and baking! Size: 10cm/4'' Dishwasher Safe Oven Safe Fridge and Freezer Safe Non-Stick Coating Heavy-Duty Pan 283g sachet of Pork Pie Seasoning with Cure Instructions: Mincer Place the minced meat into a mixing bowl, add the rusk and seasoning. Mix well. Gradually start to add the cold water. Mix until fully absorbed and the texture is right for you. Leave to cure for 1 hour at room temperature; fill into pie shells as required. Bowl Cutter Place the meat into the bowl cutter, add the rusk and seasoning. Chop on a slow speed. Gradually start to add the cold water. Mix until fully absorbed and the texture is right for you. Fill into pie shells and allow 1 hour to cure before cooking. Please Note: If baking, the pies should be baked at 400oF (200oC) to an internal temperature of 160oF (72oC) Ingredients: Salt, Rusk ((Prepared from: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Raising Agent E503)), Flavour Enhancer (E621), Stabiliser (E451), Flavouring, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Spice Extracts, Preservative (E250), Humectant (E1520) Allergens: Gluten (Wheat) Usage Table: Ingredients Lbs Kg % Pork Meat (90VL) (Mince 8mm) 10 4.487 50.0 Pork Meat (70VL) (Mince 5mm) 6 2.7 30.0 Pork Pie Seasoning (with cure) 0 0.283 3.0 Rusk - DYR 1 0.63 7.0 Cold Water/Ice 2 0.9 10.0 TOTAL 20 9.0 100.0 *Pork Pie Seasonings with Cure are supplied as Split Packs. Both packs must be used in the above recipe mixed together in a 1:1 ratio, Spice Pack:Cure Pack. Please ensure that the seasoning and the cure pack are mixed together evenly, before adding to the meat. You can simply call us on 01530 411275 between 9.00am - 5.00pm Monday - Friday or email us at [email protected] where we are here to answer any questions you may have. We have a team of highly skilled customer service advisors and even ex butchers here to give you the correct and best advice. Show more