British · Dessert · Medium
Pork Pie
A hand raised pie of seasoned pork in hot water crust pastry with jellied stock. The picnic king of England.
The whole recipe in 60 seconds
Pork Pie, in 5 ideas
- Hot water crust is sturdier than shortcrust, it stands up on its own.
- The jelly comes from simmered trotters, or cheat with gelatin.
- Chill it overnight, it slices cleanly when cold.
- Mustard and pickles are the traditional partners.
- A hole in the top lets you pour in the jelly.
What you need
Ingredients
- 400g pork shoulder, diced
- 150g bacon, diced
- 1 tsp sage, chopped
- 1/2 tsp nutmeg
- 300g flour
- 150g lard
- 150ml hot water
- 1 egg, beaten
- 300ml jellied stock
- Salt and pepper
How to make it
Directions
- Mix the pork, bacon, sage, nutmeg, salt and pepper.
- Make the crust: boil the lard and water, stir into the flour, knead briefly and line a pie tin, reserving a lid.
- Fill with the meat, add the lid, seal and cut a steam hole. Brush with egg.
- Bake at 180C (350F) for 1 hour 20 minutes until deep golden.
- Cool, then pour the liquid jellied stock through the hole. Chill overnight before slicing.
Money saver. Pork shoulder is one of the cheapest meats and the ideal cut for pies.