How to make a Pork Pie - Classic English Food - Homemade pie recipe

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.

Melt 150 grams of butter and 150 grams of pork lard in a pan over low heat.

In a bowl, combine 400 grams of plain flour with a pinch of salt.

Pour the melted butter and lard over the flour and mix until incorporated.

Once cool enough, knead the mixture for a couple of minutes until smooth, then form into a disc and cover with plastic wrap to rest at room temperature.

In a separate pan, place 2 pig straws and cover with water, adding a pinch of salt, black peppercorns, and 2 bay leaves; bring to a boil and then simmer for 30 minutes, skimming impurities.

Prepare the pork shoulder by cutting off the meat and dicing it into evenly sized pieces, removing any sinewy bits.

Season the diced pork with fresh thyme leaves, salt, and cracked black pepper, then mix well and set aside.

Roll out the rested pastry on a floured surface to about half a centimeter thick.

Cut a circular piece of pastry larger than the ramekin and gently press it into the ramekin, ensuring it fits flat against the sides.

Fill the pastry with the pork mixture, ensuring not to overfill, then cover with a lid of pastry, sealing the edges together.

Make a small hole in the top of the pie to allow steam to escape and for later injecting gelatin.

Place the pies on a baking tray and brush with a beaten egg mixed with a little water for egg wash.

Bake in the oven at 160 degrees Celsius for about 1 hour and 15 to 1 hour and 20 minutes until golden brown.

Remove the crispy crackling from the oven after 25 to 35 minutes of baking.

Strain the gelatin stock through a sieve and whisk in 1 packet of powdered gelatin until dissolved, then let cool to room temperature.

Inject the gelatin mixture into each pie through the hole until it bubbles at the top, then refrigerate overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens