Britain's BEST Traditional Hand Raised Pork Pie!

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.

Add 100 grams of flour and 15 grams of butter into a mixing bowl and mix until crumbly.

In a saucepan, add 40 grams of water, 20 grams of lard, and 2 grams of salt, and heat until the lard melts.

Pour the warm lard mixture into the flour and butter mixture and mix until incorporated into a dough.

Knead the dough for about 2 to 3 minutes until it has an even texture and set aside.

Season 230 grams of finely diced pork with 5 grams of salt, 0.5 teaspoons of cracked black pepper, 0.5 teaspoons of white pepper, and 0.5 teaspoons of ground mace, then refrigerate until needed.

Divide the dough into thirds, using two-thirds for the base and one-third for the lid.

Roll out the base dough and press it into a pie dolly, ensuring it is not too thick or too thin.

Tease the dough off the dolly carefully, repairing any tears with a bit of water.

Fill the pie casing with the seasoned pork mixture, pressing it down to avoid air gaps.

Wet the rim of the pie casing and place the lid on top, crimping the edges to seal.

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

Brush the pie with an egg wash and place it on a baking tray.

Bake in the oven at 180 degrees Celsius for 50 minutes.

Allow the pie to cool slightly before injecting it with the prepared stock jelly.

To make the stock jelly, mix 1 teaspoon of beef stock with 30-35 ml of water and 1 teaspoon of gelatin, then warm it to help dissolve.

Inject the cooled stock jelly into the pie using a brine injector.

Refrigerate the pie before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens