Pork Pie
Description
This classic Pork Pie features a sturdy, golden hot water crust filled with seasoned, chopped pork and onions. The filling is set with gelatin-infused chicken stock, creating a distinct, savory jelly that holds the meat in place when sliced. The texture is a delightful contrast between the crisp, flaky pastry and the tender, moist meat interior. Perfect served cold at room temperature or slightly warmed, this pie is ideal for picnics, sandwiches, or as a hearty snack. It captures the essence of traditional British baking with rich, savory flavors that pair beautifully with a simple green salad or mustard.Ingredients
Directions
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Melt the lard in a heavy-based pan over medium heat.
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Add 300ml of water to the melted lard and bring to a rolling boil.
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Remove from heat and immediately stir the boiling liquid into the sifted flour and salt using a fork or wooden spoon to form a dough.
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Knead the dough on a lightly floured surface until smooth and pliable.
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Reserve about one-quarter of the dough for the lid, cover it with a bowl to keep warm, and set aside.
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In a separate bowl, mix together the chopped boneless pork, finely chopped onion, dried mixed herbs, and salt.
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Preheat the oven to 220C (425F) or Gas Mark 7.
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Press the remaining three-quarters of the dough into the base and sides of a 1kg loaf tin, ensuring an even thickness.
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Spoon the pork mixture into the pastry-lined tin, pressing it down firmly to remove air pockets.
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Roll out the reserved dough on a floured surface to create a lid that fits the top of the tin.
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Place the lid on the pie, seal the edges firmly by pressing together, and trim off any excess pastry.
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Crimp the edges decoratively and brush the entire pie with beaten egg for a golden finish.
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Cut two small air holes in the top of the pie with a knife.
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Bake at 220C (425F) for 30 minutes, then reduce the heat to 190C (375F) or Gas Mark 5.
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Continue baking for another hour until the crust is deep golden brown and crisp.
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Remove from the oven and let the pie cool in the tin for 30 minutes before turning it out onto a wire rack to cool completely.
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While the pie cools, dissolve the powdered gelatin into the warm chicken stock, stirring until fully incorporated.
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Once the pie is cool to the touch, carefully pour the gelatin-infused stock into the pie through the air holes or a funnel until filled.
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Cover the pie loosely and refrigerate for several hours or overnight to allow the filling to set firmly.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 388.2kcal
- % Daily Value *
- Total Fat 19.5g30%
- Saturated Fat 5.4g27%
- Cholesterol 141.3mg48%
- Sodium 1348.4mg57%
- Total Carbohydrate 10.7g4%
- Dietary Fiber 0.4g2%
- Sugars 0.1g
- Protein 42.9g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The onion and herbs mentioned in the original text are essential for flavor. Use approximately 1 finely chopped onion and 3 teaspoons of dried mixed herbs (such as thyme, sage, and parsley) along with 1 teaspoon of salt for the pork filling.
Ensure the water and lard mixture is boiling when added to the flour; this is crucial for creating the correct texture for a hot water crust pastry.
The pie must be completely cool before adding the stock and gelatin mixture. If the pie is too warm, the gelatin will not set properly.
For best results, allow the pie to set in the refrigerator for at least 4-6 hours, preferably overnight, to ensure a firm slice.
Serve the pork pie cold or at room temperature, traditionally with a side of mustard and a simple green salad.
