Pork Pie, how to make this classic hot water pastry meat 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.

Prepare the hot water pastry by mixing the strong bread flour, plain white flour, and salt in a bowl.

Heat the water and lard together until the lard melts, then pour it into the flour mixture and mix until a dough forms.

Chill the dough slightly, then roll it out to line a pie dish, leaving excess hanging over the edges.

In a separate bowl, mix the pork mince, smoked pancetta, salt, white pepper, thyme, and sage until well combined.

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

Roll out the remaining pastry to cover the top, sealing the edges by crimping.

Cut a small hole in the center to allow steam to escape.

Bake in the preheated oven until golden brown (exact time not specified in description).

Remove from the oven and allow to cool slightly before filling with chicken stock jelly made by dissolving gelatin leaves in warm chicken stock.

Chill in the refrigerator for several hours to set the jelly.

Serve at room temperature, sliced into wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens