Making a Traditional British Pork Pie

This traditional pork pie recipe uses seasoned, uncured pork and a rich, hot water crust pastry. The pie is baked until golden brown and can be enjoyed warm or cold. The pie size is 300 grams.

Equipment Needed:

• Kitchen scale
• Measuring cups and spoons
• Medium mixing bowl
• Rolling pin
• Saucepan
• Knife and cutting board
• Wooden spoon
• 300g pie tin (or small loaf tin)
• Pastry brush
• Oven
• Food processor or meat grinder (optional, for mincing pork)

Ingredients:

For the Filling:

• 250g uncured pork shoulder, finely minced or coarsely chopped
• 30g pork fat (or back fat), finely diced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground allspice
• 1 small garlic clove, minced
• 1 tablespoon fresh sage, finely chopped (or 1/2 teaspoon dried sage)
• 1/2 tablespoon fresh thyme, finely chopped (or 1/4 teaspoon dried thyme)

For the Hot Water Crust Pastry:

• 150g plain all-purpose flour
• 50g lard (or a mix of butter and lard)
• 60ml water
• 1/4 teaspoon salt
• 1 egg, beaten (for brushing)

Preparation Time:

• Prep time: 40 minutes
• Cook time: 1 hour
• Cooling time: 20 minutes (optional)

Total Time: 2 hours

Preparation

Step 1: Prepare the Filling

1. Chop or mince the pork: If not using pre-minced pork, finely chop or mince the pork shoulder and pork fat using a sharp knife or a meat grinder.
2. Season the pork: In a medium mixing bowl, combine the minced pork, pork fat, salt, black pepper, nutmeg, white pepper, allspice, garlic, sage, and thyme. Mix well until evenly combined. Cover and refrigerate while preparing the pastry.

Step 2: Make the Hot Water Crust Pastry

1. Heat the water and lard: In a small saucepan, heat the water, lard, and salt together over medium heat until the lard has melted and the mixture is just beginning to boil. Remove from heat.
2. Mix the dough: Place the flour in a medium mixing bowl. Pour the hot lard and water mixture into the flour, and stir with a wooden spoon until a rough dough forms.
3. Knead the dough: Once the dough is cool enough to handle, transfer it to a lightly floured surface. Knead the dough briefly (about 2-3 minutes) until it becomes smooth and elastic. Be careful not to overwork it, as the dough should remain pliable.
4. Shape the pastry: Roll out about two-thirds of the dough into a circle large enough to line the pie tin or mold. Press the dough into the bottom and sides of the tin, ensuring there are no air pockets. Leave a little overhang around the edge to help seal the pie later.
5. Create the lid: Roll out the remaining dough to make the lid for the pie. Set it aside.

Step 3: Assemble the Pie

1. Fill the pie: Remove the pork filling from the fridge and pack it tightly into the pastry-lined tin, ensuring there are no gaps or air pockets. The filling should sit just below the edge of the pastry.
2. Seal the pie: Place the pastry lid over the filling. Press the edges of the lid and base together to seal the pie, trimming off any excess dough. Crimp the edges with your fingers or a fork for a decorative finish.
3. Create a steam hole: Use the tip of a knife or a skewer to make a small hole in the center of the pastry lid. This will allow steam to escape during baking.
4. Egg wash: Brush the top of the pie with beaten egg for a golden, shiny finish.

Step 4: Bake the Pie

1. Preheat the oven: Preheat your oven to 180°C (350°F).
2. Bake the pie: Place the assembled pie in the preheated oven and bake for 45 minutes to 1 hour, or until the pastry is golden brown and the internal temperature of the pork filling reaches at least 70°C (160°F).
3. Rest the pie: Once baked, remove the pie from the oven and allow it to cool in the tin for 10-20 minutes before removing. The pie can be served warm or chilled completely in the fridge before slicing.

Nutritional Information (per 100g of pie):

• Calories: 340 kcal
• Protein: 10g
• Carbohydrates: 22g
  • Sugar: 0.5g
• Fat: 25g
  • Saturated Fat: 9g
• Fiber: 1g
• Sodium: 440mg

(Note: Nutritional information is estimated and can vary depending on the specific ingredients and quantities used.)

Serving Suggestions:

Serve the pork pie with pickles, chutney, or mustard. It pairs wonderfully with a fresh green salad or traditional British accompaniments like pickled onions and a slice of cheese. This pie is perfect as a snack, part of a ploughman’s lunch, or as a picnic centerpiece.