English Pork Pie.

pork fat

🥗Healthier: lean turkey

💰Cheaper: chicken skin

Lean turkey reduces fat content while maintaining moisture.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative for gelatin.

Welcome to Mr. Paul's Pantry, today we're making a pork pie.

For the pastry, we need strong bread flour, lard, salt, and cold water.

Put the lard and salt into a pan, add cold water, and bring it to a boil until the lard is dissolved completely.

Once boiling, pour the hot mixture into the bread flour in a mixing bowl and mix on slow speed for 3-4 minutes to develop gluten.

Let the pastry cool for several hours, covered with cling film.

Chop the belly pork into small pieces instead of mincing it for texture.

Add 500 grams of belly pork to a bowl with 18 grams of seasoning and mix well to distribute the seasoning evenly.

Prepare the pie tins, rolling out the cooled pastry to fit the tins, pressing it into the corners carefully to avoid holes.

Fill the pastry with the pork mixture, pressing it down slightly but not overfilling.

Wet the edge of the pastry and roll out another piece for the lid, sealing it onto the pie.

Make a small hole in the top for steam to escape during baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens