Traditional Pork Pies Recipe & Ploughman's lunch | Step by step

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides a healthier fat option, while butter is a more accessible alternative.

pork jelly

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth can replace pork jelly for a lighter option, while chicken broth is a cost-effective substitute.

Melt plain flour, butter, lard, salt, and water in a pan over low to medium heat until combined.

Once melted, turn off the heat and stir in the flour and a teaspoon of salt until a dough forms.

Transfer the dough to a floured surface and let it rest for at least 2 hours, or overnight for best results.

Cut the fat off the pork loin steaks and finely chop them, then combine with the pork mince in a bowl.

Add salt and black pepper to the pork mixture and combine using your hands until well mixed.

Wrap the pork filling in cling film and refrigerate for at least 2 hours, or overnight.

After resting, take the pastry out of the fridge and let it come to room temperature.

Weigh out 200 grams of pastry for each pie case and 50 grams for each lid, shaping them into discs.

Roll out the pie case using a jam jar or wine bottle, ensuring it fits into the muffin tin.

Roll out the lid slightly larger than the top of the pie and cut a hole in the center using a piping nozzle.

Fill the pie case with approximately 140 grams of the pork filling, leaving space for jelly.

Place the lid on top and pinch the edges to seal, crimping for decoration.

Brush the top and sides with a beaten egg for a glossy finish.

Bake in the oven at a higher temperature for 20 minutes, then lower the temperature and bake for an additional 50 minutes.

Check the internal temperature of the pie, ensuring it reaches over 70 degrees Celsius.

Let the pie cool for about an hour before adding jelly, if desired.

Soak gelatin sheets in cold water, then dissolve in 200 ml of hot chicken stock.

Pour the stock and gelatin mixture into the cooled pie.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens