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.
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. 🥧
