Recipe for pork pie slices

The talk of the party will be this magnificent and delectable pork pie party slice. 

This mouthwatering slice of pork pie will be the talk of the gathering! This delicious slice, which is stuffed with pork, is ideal for sharing. Even though it takes some time to prepare, your friends and family will be amazed. Simply cut through the pie slice’s thick shell to expose its quite spectacular and mouthwatering inside, which is loaded with pork and eggs. This mouthwatering meal is ideal for your Christmas feast or festive buffet, just like a pork pie.

400 grams of minced, raw, smoked gammon
375g of lean, raw, minced pig, chicken, or veal, and 115g of rindless, smoked streaky bacon
2 tsp dried sage or 2 tbsp freshly chopped sage
1 14 tsp of salt
black pepper freshly ground
Ground nutmeg, 1/2 tsp.
1 amount of strong plain flour-based hot water crust pastry
4 chilled, peeled hard-boiled eggs
1 beaten egg for the glazing
Fine leaf gelatin, four sheets
250 cc or more of cool, high-quality chicken stock with little salt.

Method
Set the oven’s temperature to 200 C, 180 F, 400 C, or Gas Mark 6. A 28 x 10 x 7.5 cm terrine tin should have its base and sides greased. Mix the sage, salt, pepper, and nutmeg into the minced beef, ham, and bacon in a bowl. Place aside.
Keep heated after cutting a portion of the pastry. On a lightly dusted surface, roll out the remaining dough thinly to a rectangle that is around 40 x 25 cm in size. Carefully push the pastry into the tin all the way to the top. Trim the extra pastry and set it aside.

Place the eggs upright and equally spaced down the middle of the pastry case, then cram a third of the meat into the pastry case. Overlay the eggs with the leftover meat mixture. Apply egg to the pastry’s inner border.
To precisely fit into the top of the tin and push down on the meat, roll out the saved pastry. To seal the top, pinch the pastry’s two sides together. A big pipe nozzle should be inserted pointed side down into a 1 cm hole that has been made in the center of the lid.
If desired, roll out the trimmings, cut out your pattern, and use them to garnish the pie’s top. A beaten egg should be used to seal the pastry lid in place.

Place the pan on a baking sheet, then brush the top with egg glaze. Bake for 30 minutes, then lower the heat to 190°C/170°C Fan/375°F/Gas Mark 5, and cook for a further hour, or more if it browns too rapidly, until it is deeply golden. 15 minutes of standing.
In the meantime, break up the gelatine into little pieces and put it in a heatproof container. Add the stock and let aside for 10 minutes to soak. Until the gelatin has melted, place the jug over a pan of boiling water. Mix thoroughly.
Pour the jelly into the heated pie via the nozzle a little at a time, letting it settle between each pour, and stopping when the pie is no longer absorbing any more.

Remove the nozzle, let it cool, and then refrigerate it overnight. Release the pie from the pan the following day, and then cut it into slices using a big serrated knife. It tastes the best at room temperature.
MAKE PORK PIE SLICES WITH THIS TOP TIP
traditionally cooked with veal mince, but it also tastes great with pork or chicken!