Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success
Prep:45 mins
Serves 10
For the filling800g pork shoulder, minced or finely chopped400g pork belly, half minced and half chopped250g smoked bacon, cubed½ tsp ground mace2 large pinches ground nutmeg1 tbsp fresh chopped sage1 tsp fresh chopped thyme½ tsp salt1 tsp ground white pepper
STEP 1Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.STEP 2To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.STEP 3Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.STEP 4Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.STEP 5Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.STEP 6Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.
Watch our pork pie video for techniques and tips.
