Description
Hearty British Pork Pie celebrates classic culinary traditions with rich, savory flavors packed between buttery pastry layers. Cold cuts and herbed meat create a delightful midday meal you’ll savor with each traditional bite.
Ingredients
Scale
Meat and Protein:
- 500 grams (17.6 ounces) pork shoulder, diced
- 1 pig trotter
Spices and Seasonings:
- 1 teaspoon dried sage
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon white pepper
Flour and Pastry Ingredients:
- 350 grams (12.3 ounces) plain flour, sieved
- 110 grams (3.9 ounces) lard
- 140 milliliters (4.7 fluid ounces) water
- 1 egg, beaten
Additional Ingredients:
- 1 onion, halved
- 1 liter (33.8 fluid ounces) water
Instructions
- Create a tender, malleable pastry by gently heating flour and combining with melted lard-infused water until a smooth dough forms.
- Carefully roll out the pastry, crafting delicate bases and lids for the pie; refrigerate for 15-20 minutes to enhance structural integrity.
- Prepare a rich, gelatinous stock by simmering meat bones, vegetables, and aromatics for approximately 4 hours, then meticulously strain through a fine-mesh sieve.
- Layer seasoned pork meat into the pastry cases, ensuring even distribution and compact placement to prevent air pockets.
- Delicately position pastry lids over the meat, crimping edges to create a secure seal; use a skewer to create small ventilation holes for steam release.
- Apply a glossy egg wash across the entire surface to achieve a golden, lustrous finish.
- Roast in a preheated oven, first at 180°C for 20 minutes to set the structure, then reduce temperature to 160°C and continue baking for an additional 50 minutes.
- Allow the pie to cool completely at room temperature, ensuring structural stability.
- Gently pour warm, clarified stock through the ventilation holes, filling the interior spaces between meat layers.
- Refrigerate overnight to allow jelly to set and flavors to develop fully.
- Serve chilled, accompanied by tangy pickles and robust mustard for a traditional accompaniment.
Notes
- Keep flour warm to ensure smooth pastry texture and easy handling during mixing.
- Chill pastry briefly to maintain structural integrity and prevent shrinking during baking.
- Use high-quality pork with balanced fat content for maximum flavor and juicy filling.
- Create small air holes on pie lid to prevent pastry from cracking and allow steam release during cooking.
- Check internal temperature reaches 75°C for safe consumption of pork.
- Allow complete cooling before adding jelly to maintain pie’s structural stability.
- Refrigerate overnight for enhanced flavor development and firm jelly setting.
- Serve cold with tangy pickles and sharp mustard to complement rich meat flavor.
- Consider using gluten-free flour for alternative dietary needs.
- Store leftover pies wrapped tightly in refrigerator for up to 3 days.
- Prep Time: 30 mins
- Cook Time: 4 hours 1 hour 10 mins
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 644 kcal
- Sugar: 1 g
- Sodium: 1350 mg
- Fat: 42 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 125 mg