Simply The Best Pork Pies

pork fat

🥗Healthier: olive oil

💰Cheaper: chicken fat

Chicken fat is less expensive and can provide moisture, though flavor differs.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat pastry adds fiber, while store-bought saves time.

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more economical.

pork jelly

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lighter, while chicken broth is often cheaper.

Prepare the shortcrust pastry and chill in the refrigerator for 30 minutes.

Preheat the oven to 375°F (190°C).

Finely chop the pork shoulder and pork fat, then mix in a bowl.

Season the pork mixture with salt, black pepper, thyme, bay leaves, nutmeg, and mace.

Roll out two-thirds of the pastry and line a pie dish, leaving an overhang.

Fill the pastry with the seasoned pork mixture, pressing down to pack it tightly.

Roll out the remaining pastry to create a lid for the pie.

Seal the edges of the pie by crimping with fingers or a fork.

Cut a small hole in the center of the lid for steam to escape.

Brush the pastry with beaten egg for a golden finish.

Bake in the preheated oven for 1 hour, or until the pastry is golden brown.

Remove from the oven and allow to cool slightly before filling with pork jelly.

Chill the pie in the refrigerator for at least 4 hours before serving.

Cooking Techniques

Spice Level:

Allergens