Pork Pie

A hand-raised hot water crust pie packed with seasoned pork and topped up with savoury jelly.

TIME BREAKDOWN
Prep: 1h
Cook: 2h
Total: 3 hours
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Hard

Ingredients

  • 350g plain flour
  • 1 tsp salt
  • 100g lard
  • 150ml water
  • 1 egg, beaten, to glaze
  • 600g pork shoulder, finely diced
  • 200g pork belly, finely diced
  • 1 tsp salt
  • 1 tsp ground white pepper
  • 1/2 tsp ground mace
  • 1 tsp chopped fresh sage
  • 250ml hot pork or chicken stock
  • 3 leaves gelatine

Method

  1. Mix the pork shoulder, belly, salt, pepper, mace and sage thoroughly. Chill.

  2. Sift the flour and salt into a bowl and make a well. Heat the lard and water until the lard has melted and the water is just boiling. Pour into the flour and mix to a smooth dough.

  3. Keep one third of the dough warm for the lid. Press the rest into a lightly greased 18cm springform tin, or mould around a jar, working quickly while it is warm.

  4. Pack in the meat mixture, pressing down and mounding it slightly in the centre.

  5. Roll out the lid, dampen the edge, place on top and crimp firmly to seal. Cut a steam hole and brush with egg.

  6. Bake at 200°C (180°C fan) for 30 minutes, then reduce to 170°C (150°C fan) for 1 hour 30 minutes. Glaze again halfway.

  7. Soak the gelatine in cold water, then stir into the hot stock until dissolved. Pour through the steam hole using a funnel once the pie has cooled slightly.

  8. Chill overnight before turning out and slicing.