BIG British Pork Pie – Make a Traditional BIG British Pork Pie the YORKSHIRE WAY at HOME! NO CURE!

pork fat

🥗Healthier: chicken fat

💰Cheaper: butter

Chicken fat can reduce calories and costs while maintaining moisture.

pork jelly

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Broths can provide flavor but with different textures.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat adds fiber; store-bought saves time.

Season the pork mince and cubed pork shoulder with sage, thyme, black pepper, and salt; mix well.

Place the seasoned meat in a plastic bag and refrigerate overnight.

The next day, prepare the hot water crust pastry by melting butter and shortening in water over low heat.

Mix salt into all-purpose flour, then add the melted fat and water mixture; stir to combine.

Knead the dough on a work surface until smooth, then wrap in plastic and refrigerate for 1 hour.

Add 50 grams of breadcrumbs to the meat mixture and mix well.

Roll out the chilled pastry to fit the pie dish, ensuring it covers the sides.

Place the rolled pastry into the pie dish, pressing it into the corners without air pockets.

Fill the pastry with the meat mixture, pressing it down to eliminate air pockets and create a dome shape.

Roll out a second piece of pastry to cover the top of the pie, sealing the edges by crimping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens