Pork pie liquid spilling out

[mattytheshark]

hi everyone. I've been struggling with a pork and egg gala pie recipe as about an hour into baking it, liquid from the filling spills out through either the steam holes or through the join between the pastry lid and sides. What can I do to stop this as the appearance of the pie is spoiled. Thanks!!

 

[Becky]

Welcome to the forum!

Sorry to hear about your pork pie issues. Do you have a link to the recipe? Pork pies are prone to these kind of problems unfortunately, but in my opinion it just adds to the homemade look

 

[mattytheshark]

My butcher game me some advice earlier. He makes lots of pies. He said that I need to leave a gap around the outside of the meat so it can expand. Perhaps overfilling has been my problem so the liquid has nowhere to go. Will be trying again later. For now, the link is below:
http://www.bbc.co.uk/food/recipes/raised_pork_and_egg_pie_32033

 

[Becky]

He said that I need to leave a gap around the outside of the meat so it can expand.

Sounds like a good idea The recipe looks good too - there's not too much veg, which can cause excess liquid. Looking at that recipe is making me hungry though!

 

[cupcakechef]

Got to admit I love the rustic, home made look too - but that's good to know that your butcher suggested it may just be as a result of overfilling. Hopefully that advice fixes the problems!

 

[ChesterV]

OMG! Paul Hollywood!!! What a sexy man!

OOOPS! Did I say that out loud????



Well, the meats and the shallots are going to have a lot of moisture in them.
I would do what I could to either squeeze the moisture out of them before processing or tightly wrap them in lint free towels for a couple of hours, so the towels will soak up some of the moisture.

You could also add one tablespoon of flour to the meat mixture. That would help soak up some of the liquid while baking, but I don't know if it would affect the taste or not.

 

[Alan]

I use bread crumbs to soak up the excess moisture, I also grate onions and squeeze out the liquid

 

[retired baker]

pork pie is supposed to have jelly around the meat to preserve the pie, it requires no refrigeration.
the pork shrinks when baked.
after its baked cooled and chilled add extra jelly though the top hole to completely seal from air.
this is the uk version which is heavily spiced with white pepper, theyre eaten cold.

 

[Mona]

It sounds like your filling might be too runny or the pastry seal might not be tight enough. Try thickening the filling with breadcrumbs or flour, and ensure you seal the pastry edges well with a beaten egg or water. Also, reduce the oven temperature slightly to prevent the filling from boiling over. Finally, let the pie cool before cutting to help the filling set.