Doritos Birria Pork Pies

The boring pork pie just got a much needed, pretty incredible make over... and we Doritos Chilli Heatwave to thank!

Done in 1.5 hours

Serves 6-8

Dish by Ori Goldberg

Ingredients

Pie Crust:

180gDoritos Chilli Heatwave

226gplain flour

2 tspsalt

100gbutter (split into 70g and 20g)

60mlwater

3 whole eggs

Birria Filling:

500gpork mince

300gpork loin, finely chopped

4 tspchilli powder

2 tsponion powder

2 tspgarlic powder

2 tspdried oregano

2 tspcinnamon

2 tspcoriander seeds

2 tspcumin seeds

3 tbspchipotle paste

250ml pork stock

15g gelatine

Traditional Melton Mowbray pork pie's get a Mexican makeover all thanks to Doritos. We've made a Doritos Chilli Heatwave pie crust, that gets filled with the bold flavours of Birra Tacos.

Method

Sift flour and salt into a warm bowl and rub in 30g of butter. Blitz the Doritos Chilli Heatwave Chips in a food processor, until fine.

Gently heat the remaining butter and water together until boiling, then add the flour straight in, mixing until the dough is cool enough to knead. Knead well for 5-7 minutes. Cut the dough into 8 equal parts, then cut a little piece from each ball to save for the lids. Ball up the dough, cling film and refrigerate for 1 hour minimum, ideally 2 hours.

Whilst the pie pastry is resting, start on the filling. Chop up the pork loin into very small pieces, and in a bowl, mix with the minced pork, all our seasonings, salt and pepper, and mix very well until tacky. Fill the pies to just under the lip of the pie.

Take the pastry out of the fridge at least 1 hour before shaping so it becomes more pliable.

For this next step you’ll need either a wooden pie dolly or a medium sized jam jar. Make your pastry into the shape of a hockey puck, flour the dolly/jar well, and press it into the pastry. With the sides starting to rise, squash and pull them up to your desired height (just under half way up). With the help of a knife/pallet spatula, pull the pie off the dolly/jar.

Roll out the pastry for the lid, brush the inside of the pie with egg wash, and with your fingers, press the lid to the walls of the pie, pulling slightly. Crimp as you’d like… there are no rules!!

Brush the top of the whole pie but not the crimp with egg and make a hole in the lid centre. Chill thoroughly for at least 1 hour before baking.

Bake at 180°c for one and a half hours. Once done, remove and allow to cool slightly.

While baking, make jelly by dissolving gelatine in the stock. After baking, make two holes in the lid and pour in jelly. Place pie in a fridge for at least 3 hours. Serve at room temp!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!