British Pork Pie - Rebbit Care

A British Pork Pie is a classic savory pastry with a rich history, often enjoyed cold as part of a picnic, snack, or traditional spread. Here’s how to make an authentic pork pie with a delicious hot water crust pastry.

Table of Contents

Ingredients

For the Filling:

1 lb (450g) pork shoulder, finely diced
1/2 lb (225g) pork belly, finely diced

1/4 lb (115g) smoked bacon, finely diced
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace

1 teaspoon dried sage
1/2 teaspoon black pepper
1/2 teaspoon salt

For the Jelly (optional but traditional):

1 cup (240ml) chicken or pork stock
1 teaspoon unflavored gelatin powder

For the Hot Water Crust Pastry:

4 cups (500g) all-purpose flour

1 teaspoon salt
1 cup (240ml) water
3/4 cup (175g) lard (or butter for a substitute)

1 large egg, beaten (for sealing and glazing)

Instructions

1. Prepare the Filling:

In a bowl, combine the diced pork shoulder, pork belly, and bacon.
Mix in the nutmeg, mace, sage, pepper, and salt. Set aside.

2. Make the Hot Water Crust Pastry:

In a saucepan, heat the water and lard until the lard has melted and the mixture is hot.
In a large mixing bowl, combine the flour and salt. Gradually pour the hot lard mixture into the flour, stirring until it forms a dough.
While still warm, knead the dough briefly until smooth.

3. Assemble the Pie:

Preheat your oven to 350°F (175°C).
Roll out two-thirds of the pastry and line a greased 6-inch (15cm) deep pie tin or springform pan, ensuring the dough covers the sides and overhangs slightly.
Fill the pie with the pork mixture, packing it tightly.

Roll out the remaining pastry to make a lid. Place it over the filling and crimp the edges to seal.
Cut a small hole in the center of the lid to allow steam to escape.
Brush the pastry with beaten egg for a golden finish.

4. Bake the Pie:

Bake in the preheated oven for 45 minutes.
Reduce the temperature to 325°F (160°C) and bake for another 45 minutes, until the pastry is golden and crisp.

5. Add the Jelly (Optional):

Dissolve the gelatin in the warm stock.

Once the pie has cooled slightly, pour the gelatin mixture into the hole in the pastry lid using a funnel. Allow the jelly to set as the pie cools.

6. Chill and Serve:

Let the pie cool completely, then refrigerate for at least 4 hours or overnight.
Slice and serve cold, traditionally with pickles, mustard, or a side salad.

Enjoy this hearty and flavorful British classic! Perfect for a picnic or festive gathering. 🥧