Homemade Pork Pie | How to make an award winning pork pie | Melton Mowbray style pork pie recipe

pork fat

🥗Healthier: olive oil

💰Cheaper: chicken fat

Chicken fat is more affordable and can add richness.

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Cornstarch is a cost-effective thickening agent.

Prepare the filling by chopping 700 grams of pork shoulder finely and adding 500 grams of minced belly pork and 500 grams of cooking bacon.

Add 50 grams of shop-bought white breadcrumbs and a seasoning mix of 1 teaspoon dried sage, 1 teaspoon ground rosemary, 1 teaspoon coarse ground black pepper, and 1 teaspoon salt to the meat mixture.

Mix everything thoroughly by hand and cover the bowl with food wrap; place it in the fridge to infuse the flavors.

Melt 200 grams of lard in 190 milliliters of water over gentle heat until just simmering, then turn off the heat.

In a large bowl, combine 600 grams of plain flour and 1/2 teaspoon salt, then pour the melted lard and water mixture into the flour.

Mix until a firm dough forms, working quickly to prevent it from cooling too much.

Reserve about a quarter of the dough for the lid, flatten the rest, and roll it out to about 3-4 millimeters thick.

Line a 20-centimeter cake tin with the pastry, ensuring there are no holes.

Fill the pastry with the pork filling, slightly overfilling to create a dome shape.

Roll out the reserved pastry for the lid to about 2-3 millimeters thick and brush the edges of the filled pastry with the beaten egg to seal.

Pinch the lid onto the base to seal it, and make a hole in the center using an apple corer.

Glaze the top of the pie with the remaining beaten egg.

Preheat the oven to 170 degrees Celsius and bake the pie for around 90 minutes, checking for a golden color and that the pastry pulls away from the sides of the tin.

After baking, let the pie rest for about 15 minutes before preparing the jelly.

Dissolve 1 sachet of gelatin in 200 milliliters of hot (not boiling) pork stock, using a whisk.

Use a funnel to carefully fill the pie with the stock mixture, ensuring it absorbs as much as possible.

Allow the pie to cool further before placing it in the fridge overnight to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens