Traditional English Pork Pies with Hot Water Pastry

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

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

pork jelly

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth offers a lower-calorie alternative, while chicken broth is less expensive.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat pastry is healthier, and store-bought options save time.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative for gelatin.

Put water in a pan on medium heat and add lard until melted.

Make the filling by mixing minced pork shoulder, salt, black pepper, sage, thyme, and grated nutmeg.

Chill the filling in the fridge.

Add flour to the hot lard and water mixture, stirring until it forms a ball.

Knead the dough until smooth and separate into three pieces.

Flatten one piece of dough and press it into a chef ring for the base, leaving an overhang.

Fill the base with the chilled pork filling, pressing it down firmly.

Repeat with the second chef ring and filling.

Roll out the remaining dough for the lids, cut circles, and place on top of the filled bases, crimping the edges.

Make a hole in the center of each pie for steam to escape.

Bake in the oven at 375°F (190°C) for 35 minutes, then remove the rings.

Brush with an egg yolk and water mixture and bake for an additional 30 minutes, brushing again halfway through.

Prepare gelatin by soaking it in water, then dissolving it in chicken stock.

Pour the gelatin mixture into the pies through the holes, refrigerate overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens