Pork Pie with Stilton | Pork Pie with Sage n Onion Stuffing

Melt 125 grams of lard in a saucepan with 100 ml of hot water until fully melted.

In a bowl, combine 250 grams of plain all-purpose flour and 1/2 teaspoon of salt.

Add half of the melted lard and water mixture to the flour, then add the rest and mix until combined.

Wrap the dough in plastic film and chill in the fridge for at least 2 hours.

Roll out half of the chilled dough on a floured surface and press it into crumpet rings to form the pie shells.

Trim the excess pastry around the top of the crumpet rings and smooth it out.

Prepare the filling by mixing 500 grams of minced pork with 2 rashers of chopped black bacon, 1/2 teaspoon of salt, 1 teaspoon of ground black pepper, 1/2 teaspoon of mace or nutmeg, and 1 teaspoon of thyme or sage.

Cover the filling and chill it in the fridge until ready to use.

Prepare the sage and onion stuffing by adding 200 ml of boiling water to 75 grams of stuffing mix, stirring, and letting it sit for 5 minutes, then stir in a lump of butter.

Slice the stilton cheese into pieces.

Preheat the oven to 150 degrees Celsius (170 degrees for conventional oven, gas mark 3).

Weigh out 80 gram portions of the pork filling and place them into the pie shells.

Glaze the rim and inside top of the pie shells with a beaten egg before adding the toppings (two with stuffing and two with cheese).

Bake the pies in the oven for 25 minutes.

Remove the pies from the oven and carefully take off the crumpet rings.

Let the pies cool slightly before cutting them open to check the filling.

Equipment Needed

Spice Level:

Allergens