Gala Pie - Pork & Egg Pie

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground pork

Ground pork is often less expensive and can still provide a rich flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Smoked sausage can add a similar flavor profile at a lower cost.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

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

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Using water with seasoning can reduce costs while still providing flavor.

Preheat the oven to 200°C (350°F).

Grease a 2-pound loaf tin and line it with parchment paper.

For the hot water crust pastry, combine 450 grams plain flour and 100 grams strong white bread flour with half a teaspoon of salt in a bowl.

In a saucepan, heat 200 millilitres of water with 100 grams of lard and 75 grams of butter until melted and hot.

Pour the hot mixture into the flour mixture and stir with a wooden spoon until combined.

Knead the mixture into a soft dough and set aside a third of it in a plastic bag to keep warm.

Press the remaining dough into the loaf tin to form the base and sides.

Mix together 300 grams minced pork, 300 grams sausage meat, 150 grams chopped ham, 100 grams finely chopped streaky bacon, and 2 finely chopped banana shallots in a large bowl.

Add 2 tablespoons of chopped fresh parsley, 1 teaspoon of salt, 1 teaspoon of white pepper, half a teaspoon of dried sage, and half a teaspoon of mace to the meat mixture and mix thoroughly by hand.

Taste a small piece of the filling to check seasoning and adjust if necessary.

Fill the base of the pie with half of the meat mixture, creating a dent in the center for the eggs.

Place hard-boiled eggs, trimmed at the ends, into the dent.

Top with the remaining meat mixture.

Roll out the reserved pastry to cover the top of the pie, sealing the edges by pressing down.

Cut three small circles in the top to allow steam to escape.

Brush the top with an egg wash made from mixing egg and milk.

Bake the pie for 30 minutes at 200°C, then reduce the temperature to 180°C (160°C with a fan) and bake for another hour.

Check the internal temperature to ensure the meat is cooked through.

Allow the pie to cool completely in the tin before removing it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens