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Pork Pie
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.
Ingredients
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.
