Classic Pork Pies | British Pork Pies Recipe

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.

Melt plain flour, butter, lard, salt, and water in a pan over low to medium heat until combined.

Turn off the heat and stir in the flour and a teaspoon of salt until a dough forms.

Transfer the dough to a floured surface and let it rest for at least 2 hours, or overnight for best results.

Prepare the filling by cutting the fat off the pork loin steaks and chopping them finely.

Combine the pork mince and chopped pork loin in a bowl, adding salt and pepper to taste, and mix with your hands until well combined.

Shape the filling into a ball and refrigerate for at least 2 hours, or overnight if preferred.

Once the pastry has rested, let it come to room temperature for easier handling.

Divide the pastry into 500 grams total, shaping 200 grams for each pie case and 50 grams for each lid.

Roll out the pastry for the pie case using a jam jar or wine bottle to shape it into the muffin tin.

Roll out the lid slightly larger than the top of the pie case and cut a hole in the center using a piping nozzle.

Fill the pie case with about 140 grams of filling, leaving space for jelly if desired.

Place the lid on top and pinch the edges to seal, crimping for decoration.

Brush the top and sides with a lightly beaten egg for a glossy finish.

Bake in the oven at a higher temperature for 20 minutes, then lower the temperature and bake for an additional 50 minutes.

Check the internal temperature of the pie to ensure it is over 70°C.

Let the pie cool for about an hour before adding jelly, if using.

Soften gelatin sheets in cold water, then combine with 200 ml of hot chicken stock and stir until dissolved.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens