A classic British pork pie recipe, featuring a savory pork filling encased in a golden, flaky pastry. Perfect for a hearty snack or a main dish.
Preparation time
45min
Cooking time
1h 30min
Ingredients
8 Servings
- 200 ml chicken stock
- 1 egg
- 12 g gelatin
- 200 g lard
- 1 tsp nutmeg
- 500 g plain flour
- 250 g pork belly
- 450 g pork shoulder
- 1 tsp salt
- 100 g streaky bacon
- 200 ml water
- 1 tsp white pepper
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a saucepan, heat the water and lard until the lard has melted. Remove from heat.
Step 3
In a large bowl, mix the flour with a pinch of salt. Pour in the hot lard mixture and stir until you form a dough.
Step 4
On a floured surface, knead the dough until smooth. Reserve one-third of the dough for the lid and roll out the remaining dough to line a greased pie tin.
Step 5
In another bowl, mix the pork shoulder, pork belly, streaky bacon, nutmeg, white pepper, and salt until well combined.
Step 6
Fill the lined pie tin with the pork mixture, pressing down to remove any air pockets.
Step 7
Roll out the reserved dough and place it over the filling. Crimp the edges to seal and cut a small hole in the center to allow steam to escape.
Step 8
Brush the top of the pie with the beaten egg.
Step 9
Bake in the preheated oven for 1.5 hours until the pastry is golden brown.
Step 10
Meanwhile, dissolve the gelatin in the chicken stock and heat gently until fully dissolved.
Step 11
Once the pie is cooked, pour the gelatin mixture into the pie through the hole in the top using a funnel. Allow to cool completely before refrigerating.