Pork pies made at home, easy step by step instructions. Part 1

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides a healthier fat option, while butter is a more accessible alternative.

pork jelly

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth can replace pork jelly for a lighter option, while chicken broth is a cost-effective substitute.

Introduce the recipe and explain the types of pork pies being made: medium-sized hand raised pork pies and a large garlic pork pie with a boiled egg.

Prepare the hot water crust pastry by combining 500 grams of all-purpose flour and 1.5 teaspoons of salt in a mixing bowl.

In a saucepan, melt 110 grams of butter and 130 grams of lard with 200 grams of water until it simmers, ensuring the heat isn't too high to prevent spitting.

Pour the hot fat and water mixture into the flour and salt, then combine until it comes together.

Turn the mixture out onto a surface and knead it lightly until it is manageable, then wrap it in cling film or place it in a plastic bag to cool completely before refrigerating for at least 2 hours.

Prepare the pork filling by cutting 300 grams of lean pork into small pieces (about 10 millimeters) for texture, and then process the remaining pork (700 grams) through a meat grinder.

Mix the lean pork pieces with the minced pork until well combined, ensuring even distribution of fat.

Season the mixture with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon sage, 1/4 teaspoon ground white pepper, and 1/4 teaspoon cayenne pepper, mixing thoroughly with gloved hands.

Taste a small amount of the mixture to check seasoning, ensuring to cook it first for safety.

Clean all surfaces and equipment used with hot water and detergent after handling raw meat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens