Pork Pie

Name: Pork Pie
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g hot water crust pastry; 600g pork shoulder, minced; 200g streaky bacon, finely chopped; 1 tsp sage; 1/2 tsp nutmeg; salt and black pepper to taste; 400ml pork stock with gelatine for jelly

Classic British raised pork pie with hot water crust pastry and pork filling. Pressing the hot water crust pastry into shape while it's still warm and pliable lets it form the pie's sturdy raised sides, since the pastry stiffens and cracks once it cools.

Total time

125 min

Prep

30 min

Cook

95 min

Difficulty

hard

Cuisine

British

Ingredients

500ghot water crust pastry

600gpork shoulder, minced

200gstreaky bacon, finely chopped

1 tspsage

1/2 tspnutmeg

salt and black pepperto taste

400mlpork stock with gelatine for jelly

Instructions

Make filling: mix pork, bacon, sage, nutmeg, salt and pepper.

Make hot water crust pastry: melt lard in boiling water, add to flour and mix.

Press into a pie tin while warm. Fill with pork mixture.

Lid with pastry, crimping well. Cut a steam hole.

Bake at 180°C for 1.5 hours.

Pour warm jelly stock through steam hole. Refrigerate overnight.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

637

Protein

56.1g

Fat

43.7g

Carbs

1.2g

Fiber

0.3g

Sodium

952mg

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