Best PORK Pie Recipe That Beats Everything Else

pork fat

🥗Healthier: olive oil

💰Cheaper: beef fat

Olive oil offers a healthier fat option, while beef fat can be a cost-effective substitute.

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is a plant-based alternative, while cornstarch can thicken without adding calories.

Start with 800 g of minced pork shoulder.

Add 250 g of diced smoky bacon and a 400 g piece of pork belly, removing the skin and dicing it into little cubes.

Pick sage and thyme off the stalks, chop finely, and add to the meat mix.

Add 2 teaspoons of table salt, 1 teaspoon of white pepper, and grate in one whole nutmeg.

Mix everything together and cover the bowl with cling film to let the flavors mingle.

For the hot water pastry, measure flour and 220 ml of water.

Melt coconut oil and water together on the stove.

Pour the melted mixture into the flour and mix until it forms a smooth dough.

Reserve 1/5 of the dough for the lid and cover it with cling wrap.

Roll out the remaining dough to line a 9-inch springform pan, tucking it into the corners and trimming excess.

Pack the meat mixture tightly into the pastry shell, ensuring no air bubbles remain.

Roll out the reserved dough for the lid, cut to size, and place it on top of the pie.

Seal the edges with fingers and a fork, then make a small hole in the center with a wooden spoon.

Bake in the oven at 180°C for 30 minutes, then reduce the temperature to 160°C and cook for a further 90 minutes.

Glaze the top of the pie with 1 beaten egg and return to the oven for 20 minutes.

Let the pie cool completely on the counter.

Bloom 6 leaves of platinum gelatine in cold water.

Measure out 300 ml of chicken stock and bring it to a simmer.

Squeeze excess water from the gelatine and whisk it into the chicken stock until dissolved.

Transfer the mixture into a glass jug and use a funnel to pour it into the pie through the hole made earlier.

Refrigerate the pie for 6 hours to set the jelly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens