Traditional Pork Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the hot water crust pastry:</li><li class="ingredients-single-item">450g plain flour</li><li class="ingredients-single-item">100g lard</li><li class="ingredients-single-item">75g unsalted butter</li><li class="ingredients-single-item">180ml water</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 egg, beaten (for glazing)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">700g pork shoulder, coarsely chopped or minced</li><li class="ingredients-single-item">150g smoked bacon, finely diced</li><li class="ingredients-single-item">1 tbsp fresh sage, finely chopped</li><li class="ingredients-single-item">1/4 tsp ground mace (or nutmeg)</li><li class="ingredients-single-item">1/4 tsp ground white pepper</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">For the jelly:</li><li class="ingredients-single-item">4 gelatine leaves (or 7g powdered gelatine)</li><li class="ingredients-single-item">300ml good quality chicken stock</li><li class="ingredients-single-item">1 small onion, quartered</li><li class="ingredients-single-item">1 bay leaf</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">18cm springform cake tin or pork pie mold</li><li class="equipment-single-item">Food processor or meat grinder</li><li class="equipment-single-item">Digital thermometer</li><li class="equipment-single-item">Piping bag or small funnel</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your filling. Cut the pork shoulder into 1cm cubes (or coarsely mince if preferred). Mix thoroughly with the diced bacon, chopped sage, mace, salt, and both peppers until evenly combined. Cover and refrigerate for at least 1 hour to allow flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the hot water crust pastry, sift the flour and salt into a large bowl and make a well in the center. In a saucepan, heat the water, lard, and butter until the fats have completely melted (but don't let it boil). The hot fat will partially cook the flour when added, giving the pastry its characteristic strength and rigidity.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the hot liquid into the flour well and quickly mix with a wooden spoon until combined. Once cool enough to handle, turn out onto a floured surface and knead briefly until smooth. The pastry must be worked while still warm, as it becomes difficult to shape once cooled.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Take about two-thirds of the pastry and quickly press it into your springform tin, working it up the sides to form an even case about 5mm thick. Work quickly as the pastry will become less pliable as it cools. Reserve the remaining pastry for the lid, keeping it wrapped in plastic film to stay warm.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pack the meat filling firmly into the pastry case, creating a slightly domed top. Roll out the remaining pastry and cut a circular lid slightly larger than the tin. Brush the edges of the pastry case with beaten egg and place the lid on top. Press the edges together firmly and crimp decoratively to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cut a 2cm hole in the center of the lid – this is essential for allowing steam to escape and later adding the jelly. Brush the entire pie with beaten egg and create a few decorative leaves with any pastry scraps if desired. Refrigerate for 30 minutes to firm up the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 180°C (160°C fan). Place the pie on a baking sheet and bake for 30 minutes, then reduce temperature to 160°C (140°C fan) and bake for another 45-60 minutes until the pastry is deep golden brown. If the top browns too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To check if the pie is cooked, insert a digital thermometer through the hole in the lid – the internal temperature should reach at least 75°C. Remove from the oven and leave to cool completely in the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the pie cools, prepare the jelly. Soak the gelatine leaves in cold water for 5 minutes to soften. Heat the chicken stock with the onion and bay leaf until just simmering, then remove from heat. Squeeze excess water from the gelatine leaves and stir into the hot stock until completely dissolved. Strain and allow to cool until just beginning to thicken but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the pie is completely cooled, carefully insert a piping bag or small funnel into the hole on top and slowly pour in the jellied stock. The stock fills the natural gaps that form between the meat and pastry as the filling shrinks during cooking. Add jelly gradually, allowing it to settle between additions, until you can't add any more.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Refrigerate the pie overnight to allow the jelly to set completely. The next day, carefully remove from the tin and serve at room temperature with English mustard and pickles. The pork pie will keep for up to 5 days in the refrigerator, with the flavor improving over the first couple of days.</li></ol>