The Great British Pork Pie

Ah, the beloved pork pie! A staple of British picnics and a delight at any gathering, this savoury treat is a testament to traditional British baking. Let’s roll up our sleeves and dive into making a homemade pork pie that even the most discerning grandmothers would approve of!

Ingredients

500 gms	plain flour
200 gms	lard
200 mltrs	water
1 tsp	salt
1	egg, beaten
600 gms	pork shoulder, finely chopped
200 gms	pork belly, finely chopped
1 tsp	ground white pepper
1 tsp	ground black pepper
1 tsp	ground nutmeg
1 packet	gelatin powder
300 mltrs	chicken stock

500 gms

plain flour

200 gms

lard

200 mltrs

water

1 tsp

salt

egg, beaten

600 gms

pork shoulder, finely chopped

200 gms

pork belly, finely chopped

1 tsp

ground white pepper

1 tsp

ground black pepper

1 tsp

ground nutmeg

1 packet

gelatin powder

300 mltrs

chicken stock

method of cooking

1	Begin by making the hot water crust pastry. In a saucepan, bring 200 millilitres (7 fl oz or 0.84 cups) water and 200 grams (7 oz or 0.88 cups) of lard to a gentle simmer. Once melted, pour this mixture into a large bowl containing 500 grams (1.1 lbs or 2.22 cups) of plain flour and 1 teaspoon of salt. Mix well until a dough forms.
2	Preheat your oven to 180°C (350°F or Gas Mark 4). Allow the pastry dough to cool slightly, then roll it out on a floured surface. Line a pie tin with the dough, ensuring there are no tears or gaps.
3	In a large mixing bowl, combine 600 grams (1.32 lbs or 2.64 cups) of finely chopped pork shoulder, 200 grams (7 oz or 0.44 cups) of finely chopped pork belly, 1 teaspoon of ground white pepper, 1 teaspoon of ground black pepper, and 1 teaspoon of ground nutmeg.
4	Pack the pork mixture tightly into the pastry-lined tin. Roll out a lid from the remaining pastry dough and place it on top, crimping the edges to seal. Make a small hole in the centre of the pastry lid to allow steam to escape.
5	Brush the top of the pie with a beaten egg, then bake in the preheated oven for 90 minutes, or until golden brown.
6	While the pie is baking, prepare the gelatin. Dissolve one packet of gelatin powder in 300 millilitres (10 fl oz or 1.27 cups) of warm chicken stock.
7	Once the pie is baked and still warm, use a funnel to carefully pour the gelatin mixture into the steam hole. Allow the pie to cool completely, then refrigerate until the gelatin is set.
8	Slice the pie into portions and serve with your favourite pickles and a good English mustard.

Begin by making the hot water crust pastry. In a saucepan, bring 200 millilitres (7 fl oz or 0.84 cups) water and 200 grams (7 oz or 0.88 cups) of lard to a gentle simmer. Once melted, pour this mixture into a large bowl containing 500 grams (1.1 lbs or 2.22 cups) of plain flour and 1 teaspoon of salt. Mix well until a dough forms.

Preheat your oven to 180°C (350°F or Gas Mark 4). Allow the pastry dough to cool slightly, then roll it out on a floured surface. Line a pie tin with the dough, ensuring there are no tears or gaps.

In a large mixing bowl, combine 600 grams (1.32 lbs or 2.64 cups) of finely chopped pork shoulder, 200 grams (7 oz or 0.44 cups) of finely chopped pork belly, 1 teaspoon of ground white pepper, 1 teaspoon of ground black pepper, and 1 teaspoon of ground nutmeg.

Pack the pork mixture tightly into the pastry-lined tin. Roll out a lid from the remaining pastry dough and place it on top, crimping the edges to seal. Make a small hole in the centre of the pastry lid to allow steam to escape.

Brush the top of the pie with a beaten egg, then bake in the preheated oven for 90 minutes, or until golden brown.

While the pie is baking, prepare the gelatin. Dissolve one packet of gelatin powder in 300 millilitres (10 fl oz or 1.27 cups) of warm chicken stock.

Once the pie is baked and still warm, use a funnel to carefully pour the gelatin mixture into the steam hole. Allow the pie to cool completely, then refrigerate until the gelatin is set.

Slice the pie into portions and serve with your favourite pickles and a good English mustard.

3 hours Prep

1 hour - Cooking

Ensure your pork is chopped finely to achieve the best texture. Also, let the pie cool completely before slicing to allow the gelatin to set properly.