How To Make Pork Pies

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.

Combine 2/3 cup of water and 2/3 cup of lard in a saucepan and heat until the lard melts, do not bring to a boil.

In a bowl, combine 2 1/2 cups of flour with about 1/2 teaspoon of salt.

Stir in the melted lard and water to form a thick, somewhat sticky dough.

Once the dough is cool enough to handle, turn it out onto a floured countertop and knead for 5 to 10 minutes until smooth.

Wrap the dough in plastic wrap and let it cool in the fridge for 30 minutes or overnight.

Cube pork shoulder into about 1 cm dice and add ground white pepper and ground sage to taste, stirring to combine.

Divide the dough ball in half; roll the smaller piece into a ball and flatten it with a rolling pin to create a lid template.

Roll the larger piece of dough into a round circle larger than the pie dolly, then flour the dolly and the crust to help release it.

Press down with the pie dolly to form the shell, raising the dough up the sides with your hands to create a height of about four fingers.

Use a butter knife to run around the inside of the shell to release it from the dolly, then set aside.

Fill the shell with the pork filling, pressing it down to shape it well.

Brush the inside lip of the crust with a beaten egg to help the lid stick.

Place the pastry lid on top of the filling, folding the edges over to capture the lid.

Pinch the edges to seal, then create a decorative pattern by pressing with fingers in a north-south, east-west motion.

Brush the top crust with a little egg, avoiding the lip.

Bake the pies at 400 degrees Fahrenheit for 1 hour.

After 1 hour, brush the bottom outside of the pies, avoiding the top, and return them to the oven for another 15 to 30 minutes, checking for doneness after 15 minutes.

Let the pies cool to room temperature, allowing the meat inside to shrink and create an air pocket.

Dissolve Knox gelatin in 1/2 cup of broth and let it bloom, then add boiling broth to dissolve completely.

Poke a hole in the crust to pour in the gelatin mixture, optionally poke a second hole to let air out.

Refrigerate the pies until completely cool and the gelatin sets.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens