Traditional Hand-Raised Pork Pie Recipe

Name: Traditional Hand-Raised Pork Pie Recipe
Prep time: 45 min
Cook time: 60 min
Total time: 315 min
Yield: 4 servings
Cuisine: British
Ingredients: 200 milliliters water; 75 grams unsalted butter; 75 grams lard; 450 grams all-purpose flour, sifted, more for the work surface; 1/2 teaspoon kosher salt; 1 large egg, beaten; 1 teaspoon vegetable oil; 400 grams ground pork shoulder; 100 grams pork belly, minced; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground mace; 1/2 teaspoon freshly grated nutmeg; 1 large egg; 1 teaspoon water; 1 pinch salt; 3 gelatin leaves; 1 cup chicken stock, warmed; Kosher salt, to taste; Ground white pepper, to taste

A traditional hand-raised pork pie features a hot water pastry crust filled with seasoned ground pork, baked until golden, and finished with a savory jelly.

⭐ 4.4 (99 reviews) Prep: 45 minCook: 60 minTotal: 315 minYields: 4 servings

Category Tags:

Lunch Entree Pie

Cuisine Tags:

British

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Instructions

Start by combining 200 ml water, 75 g unsalted butter, and 75 g lard in a saucepan, heating until melted and brought to a low boil.
In a heatproof bowl, blend 450 g sifted all-purpose flour, 1/2 tsp kosher salt, and 1 beaten large egg with a knife.
Pour the hot liquid into the flour mixture and combine with a wooden spoon.
Knead the dough on a floured surface until smooth and shiny.
Invert small jam jars and brush their outsides with about 1 tsp vegetable oil.
Roll out two-thirds of the pastry to 1/4-inch thickness, reserving the rest.
Cut a 6-inch pastry circle, center it over a jar bottom, and gently ease it up the sides to form a mold.
Line the pastry with parchment paper, secure with twine, trim edges, and chill for 30 minutes.
Preheat oven to 325 F (160 C).
Combine 400 g ground pork shoulder, 100 g minced belly pork, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground mace, and 1/2 tsp grated nutmeg; mix well.
Remove chilled pastry molds from the jars.
Pack the meat filling into the pastry molds, leaving space at the top.
Roll out remaining pastry and cut lids to fit the pies.
Place lids on pies and crimp edges to seal.
Pierce a small air hole in the center of each lid.
Whisk 1 large egg, 1 tsp water, and a pinch of salt for an egg wash; brush pies thoroughly.
Bake for 50-60 minutes, or until the internal temperature reaches 176 F.
Remove from oven and re-brush with egg wash.
Soak 3 gelatin leaves in cold water for 15 minutes.
Squeeze gelatin leaves and dissolve in 1 cup warmed chicken stock.
Allow to cool, then season with salt and white pepper to taste.
Using a small funnel, pour the jelly into the pies through the air holes.
Refrigerate until set.