Traditional British Pork Pie (Hot-Water Crust)

Name: Traditional British Pork Pie (Hot-Water Crust)
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 4
Ingredients: 200 g lard; 400 g plain flour; 1 tsp salt (for pastry); 200 ml water; 1 whole egg (for pastry); 1 whole egg (for glaze); 500 g pork shoulder (trimmed, finely chopped or coarsely minced); 150 g pork belly or streaky bacon (finely chopped); 1 whole onion (small, finely chopped); 2 tbsp fresh sage (finely chopped); 1 tbsp fresh thyme (leaves, chopped); 1 tsp salt (for filling); 0.5 tsp black pepper (freshly ground); 0.25 tsp ground nutmeg; 3 tbsp milk (for filling); 70 g fresh white breadcrumbs; 1 tbsp cornflour (optional, helps bind filling); 300 ml pork stock (or good-quality stock); 2 tsp gelatine (powdered); 1 tsp vegetable oil or butter (to grease tin)

A classic cold pork pie made with hot-water crust pastry, seasoned minced pork filling and a clear pork jelly (aspic). Makes one 20–22 cm pie suitable for 4 people, ideal for picnics or a make-ahead lunch. (Filling is egg-free.)

Prep:45 min

Cook:90 min

Total:135 min

Servings:4

medium

British

pork pie

hot-water crust

make-ahead

picnic

egg-free filling

Ingredients

•200 g lard
•400 g plain flour
•1 tsp salt (for pastry)
•200 ml water
•1 whole egg (for pastry)
•1 whole egg (for glaze)
•500 g pork shoulder (trimmed, finely chopped or coarsely minced)
•150 g pork belly or streaky bacon (finely chopped)
•1 whole onion (small, finely chopped)
•2 tbsp fresh sage (finely chopped)
•1 tbsp fresh thyme (leaves, chopped)
•1 tsp salt (for filling)
•0.5 tsp black pepper (freshly ground)
•0.25 tsp ground nutmeg
•3 tbsp milk (for filling)
•70 g fresh white breadcrumbs
•1 tbsp cornflour (optional, helps bind filling)
•300 ml pork stock (or good-quality stock)
•2 tsp gelatine (powdered)
•1 tsp vegetable oil or butter (to grease tin)

Instructions

1.Prepare the filling: in a large bowl combine the chopped/minced pork shoulder, chopped pork belly or bacon, finely chopped onion, sage, thyme, salt, pepper and nutmeg.
2.Add the breadcrumbs and the milk to the meat mix. If using the optional cornflour, mix it with a little of the milk to make a smooth slurry before adding. Mix thoroughly until evenly combined — the breadcrumbs (and cornflour slurry if used) will help bind the mixture. Keep refrigerated while you make the pastry.
3.Make the hot-water crust pastry: put the lard and the water into a saucepan over a low–medium heat. Heat until the lard has melted and the mixture just comes to the boil, then remove from the heat.
4.Place the flour and 1 tsp salt in a large bowl. Make a well, pour in the hot lard-and-water mixture and stir quickly with a wooden spoon until it comes together into a rough dough. Allow it to cool slightly, then add 1 egg and knead briefly to a smooth, pliable dough (don’t overwork).
5.Preheat the oven to 200°C (180°C fan)/400°F/Gas mark 6. Lightly grease a 20–22 cm (8–9 in) loose-bottomed pie tin with oil or butter.
6.Divide the pastry: keep about two‑thirds for the case and one‑third for the lid. Roll out the larger portion on a lightly floured surface to form a sheet big enough to line the tin and come up the sides.
7.Line the tin with the pastry, pressing into the corners and leaving a little pastry overhang. Fill with the pork mixture, pressing down to remove air pockets but leaving a small hollow in the centre (this helps the jelly distribute later).
8.Roll out the remaining pastry to make a lid. Brush the rim of the case with a little beaten egg, fit the lid on top and crimp or press the edges to seal. Trim any excess pastry. Make a small hole in the centre of the lid (about 1–2 cm) and insert a small piece of rolled foil or a pie funnel to allow steam to escape.
9.Brush the whole pie with the beaten egg glaze. Place the pie on a baking sheet and bake in the preheated oven for 20 minutes, then reduce the oven to 180°C (160°C fan)/350°F/Gas mark 4 and bake for a further 35–40 minutes until the pastry is deep golden and the meat feels firm. If the pie browns too quickly, cover loosely with foil.
10.While the pie is baking, make the jelly: warm the pork stock in a saucepan. Sprinkle the gelatine over a little cold water to bloom (follow packet instructions) then stir into the warm stock until fully dissolved. Do not boil once gelatine is added. Keep the stock warm but not boiling.
11.When the pie is cooked, remove from the oven and allow to cool for 10–15 minutes. Remove the pie funnel or foil vent and, using a funnel or a jug, pour the warm stock/gelatine mixture into the hole until the pastry is nearly full. Work quickly and carefully—the stock should be warm so it flows but not boiling.
12.Allow the pie to cool to room temperature, then refrigerate for at least 6–8 hours (or overnight) to let the jelly set completely. This pie is best served cold or at room temperature.
13.To serve: remove the pie from the tin, slice and serve with pickles, chutney or a dressed salad. Keeps well in the fridge for 3–4 days.
14.Tips: because this version omits the egg in the filling, the increased breadcrumbs and extra milk (and the optional cornflour slurry) provide the binding. If you prefer, replace the cornflour with 1–2 tbsp extra breadcrumbs or a tablespoon of cold mashed potato for binding. Taste and adjust seasoning of the raw mix cautiously (you cannot cook a little sample to test). If you don't want to make pork stock, use a good-quality stock or water and extra gelatine, but proper pork stock gives the best flavour.