Pork Pie

Name: Pork Pie
Cook time: 405 min
Total time: 405 min
Yield: 8 servings
Cuisine: British
Ingredients: 600g Plain Flour; 250g Lard; 220ml Water; 1 tsp Fine Salt; 1 Egg, beaten, for glaze; 500g Pork Shoulder, finely diced; 300g Pork Belly, finely diced, skin removed; 2 tsp Fine Sea Salt, about 12 g; 1 tsp Ground White Pepper; 1/2 tsp Ground Mace; 1/4 tsp Nutmeg, freshly grated; 400ml Pork Stock; 6 sheets of Gelatine Leaves, about 12 g, soaked

A classic British pork pie built on a crisp hot-water crust pastry and filled with a seasoned mix of shoulder and belly pork, finished with a rich pork jelly. The result is a savory, sliceable pie with a golden crust and a silky aspic that keeps the meat moist and flavorful — perfect for picnics or a show-stopping centerpiece. Serve chilled or at room temperature.

A classic British pork pie built on a crisp hot-water crust pastry and filled with a seasoned mix of shoulder and belly pork, fini... Show more

Traditional British Recipe

Health Grade

C- · Balanced

Time

6 hrs30 min

Price

1,21 €

Calories

827 kcal

low sugar

comfort food

potluck

british

Method

Preheat the oven

Heat the oven to 220° C.

Melt the lard

Put the Lard, Water, and Fine Salt in a saucepan and bring them to a boil, stirring until the lard has fully melted.

Make the pastry

Tip the hot liquid over the Plain Flour in a large bowl and stir with a wooden spoon until a rough dough forms. When it is cool enough to handle, knead it briefly on the counter until smooth, then cut off about one-third for the lid and let both pieces rest for 20 minutes.

Season the pork

Trim any skin from the Pork Belly if needed, then cut it and the Pork Shoulder into small, even dice. Put both in a bowl with the Fine Sea Salt, Ground White Pepper, Ground Mace, and freshly grated Nutmeg, then mix with your hands until every piece is evenly coated.

Shape the pie

Use about two-thirds of the pastry to line a 20 cm springform cake tin, pressing it firmly into the base and up the sides so it comes just above the rim. Pack in the pork mixture tightly, roll out the remaining pastry for the lid, lay it over the top, and pinch the edges together to seal. Crimp the rim, cut a small steam hole in the centre, and brush the top with the beaten Egg.

Bake the pie

Set the tin on a baking tray and bake for 20 minutes at 220° C. Lower the oven to 180° C and bake for 60 minutes more, until the pastry is deep golden and feels firm all over.

Make the jelly

While the pie cools enough to handle, put the Gelatine Leaves in a bowl of cold water and soak them for 5 minutes. Warm the Pork Stock in a saucepan until hot but not boiling, lift out the softened leaves, squeeze off the excess water, and stir them into the stock until completely dissolved. Let the jelly cool until just lukewarm.

Fill the pie

Pour the warm jelly through the steam hole in slow little bursts, letting each addition sink down into the meat before you add more. Keep going until the pie feels full and a little jelly shows at the hole.