Pork pie
Pork pie, from above
Non vegMelton Mowbray

Pork pie

Hot water crust, seasoned pork and a layer of jelly. The picnic king.

180 minTime
25 gProtein each
mildSpice
Hand raised pies2 chapters · 1 min read

Make it your way

Grandma's waySeasoned pork in hot water crust with jelly.
The original
761kcalsame
25 gproteinsame
2 gfibresame
180minutessame

Classic pork pie.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Pork600 g shoulder, chopped
Pork belly200 g, chopped
Bacon (streaky rashers, streaky bacon)100 g, chopped
Sage leaves1 tsp dried
Nutmega pinch, or mace
Allspicea pinch
White pepper½ tsp
Salt2 tsp
Maida (all-purpose flour, plain flour)3½ cups
Lard150 g
Water¾ cup
Egg1, for glazing
Gelatin (gelatine)2 tsp
Chicken stock (chicken broth)1 cup

Method

5 steps
  1. 1Chop the pork shoulder, belly and bacon by hand into small pieces and season with sage, nutmeg, allspice, white pepper and salt.
  2. 2Hot water crust: melt the lard in the water, bring to a rolling boil and pour onto the flour and salt. Mix to a smooth dough while still warm.
  3. 3Line a deep tin with three quarters of the dough, pack in the meat, top with a lid and crimp tightly. Cut a hole in the centre.
  4. 4Brush with beaten egg and bake at 200°C for 30 minutes, then at 160°C for 1 1/2 hours.
  5. 5Cool. Dissolve the gelatin in hot stock and pour slowly through the hole. Chill overnight.
Serve it like this

Slice into wedges and serve cold with piccalilli or English mustard, salad and pickles.

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Make it a meal

What goes with Pork pie: a bread or rice, a side, something to drink and something sweet.

Bread or rice Crumpets90 min
Bread or rice Jeera rice30 min
With a main Ploughman's lunch15 min
On the side Piccalilli45 min
On the side Mushy peas12 min
To drink Lemon barley water30 min
Something sweet Apple crumble with custard50 min
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