Pork Pie Recipe

Name: Pork Pie Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 6
Cuisine: British
Ingredients: The Pastry:; 475 g Plain Flour; 125 ml of Boiling Water; 75 g of Butter; 100 g of Lard; 1 & 1/2 tsp Salt; Egg Wash; The Pie Filling:; 500 g Pork Mince; 60 g Fresh Breadcrumbs; 60 ml of Water; 1 tsp Salt; 1/2 tsp of Black Pepper; 1/2 tsp of Sage; 1/2 tsp Oregano; 1/2 tsp of Nutmeg; The Jelly:; 275 ml Boiling Water; 1 Chicken Stock Cube; 6 g Gelatine Powder

Cowbridge Kitchen

About This Recipe

There are many variations of the Pork Pie and many different recipes. In all honesty making Pork Pies is a tricky and time consuming business, so making the perfect Pork Pie is going to take some time and patience.

In this recipe we are going to be using some methods that are not considered authentic, but this Pork Pie recipe is all about making the job as easy as possible, even for the beginner.

Homemade Pork pies taste completely different from the ones you buy in the shop, and this Pork Pie is packed with juicy jelly.

Popular variations of the Pork Pie include Gala Pie, pork sausage meat stuffed with Egg. ...

History of the Pork Pie
The history of the pork pie traces its origins back to the medieval period in England, where it was initially crafted as a means of preserving meat.

The earliest versions of this savory pastry were made with a simple crust, designed to encase and protect the meat from spoilage, allowing it to be stored for extended periods.

Over time, the recipe evolved, particularly in the 18th century, when the introduction of spices and herbs enhanced the flavour of the pie, making it a popular dish among the working class.

The pork pie became particularly associated with the county of Leicestershire, where it was perfected into the form we recognize today, characterized by its distinctive jelly filling and a rich, flaky crust.

Traditionally served cold, the pork pie has become a staple at picnics and festive gatherings, symbolizing British culinary heritage.

Its enduring popularity is a testament to its adaptability and the way it has been embraced by various generations, ensuring that this iconic dish remains a popular part of British cuisine.

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Serves: Six

Tricky

Cook in: 45 min

Prep: 45 min

Equipment:
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What is a Pork Pie

Modern pork pies are a direct descendant of the raised meat pies of medieval cuisine, which used a dense hot water crust pastry, pork meat, pork jelly and Pork fat.

Today Pork Pies have been popularised by company's such as Melton Mowbray, Who are one of the biggest producers of Pork Pies.

Some other variations of the Pork pie are the Gala Pie and the Yorkshire Pork Pie.

This homemade Pork Pie recipe is created to make this difficult recipe as easy as possible so that you can create your very own pork Pie

How to make a Pork Pie

Cuisine:British, English

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Ingredients Nutrition Cost

The Hot Water Crust Pastry
475 g Plain Flour
125 ml of Boiling Water
75 g of Butter
100 g of Lard
1 & 1/2 tsp Salt
Egg Wash

The Pie Filling
500 g Pork Mince
60 g Fresh Breadcrumbs
60 ml of Water
1 tsp Salt
1/2 tsp of Black Pepper
1/2 tsp of Sage
1/2 tsp Oregano
1/2 tsp of Nutmeg

The Jelly
275 ml Boiling Water
1 Chicken Stock Cube
6 g Gelatine Powder

Nut free

Nutrition:
This is per Pork Pie
192g Pie

Calories: 597High
Protein: 20g
Fat: 41gHigh
Carbohydrates: 34gHigh
Fiber: 1.4g
Sugar: 0.8g

High caloriesLow sugar

Cost to make:
£5.25 / $6.65 (Est.)

*Prices may vary.

Cooking Instructions

To make these pork pies you are going to need to make a hot water crust pastry by melting the lard in a saucepan with the 125 ml of water. Don't over heat it , just enough to melt it. In a separate bowl mix the salt with the 475 g of plain flour then work in the 75 g of butter with your fingers.
When the lard has melted add the hot fluid to the flour and work in with a fork. Once the water has cooled a little get your hands in and start to form a dough.
Tip the dough onto a surface and knead for a few minutes, flatten the dough out , cover and rest at room temperature.
Get the minced pork into a bowl and grind it up with your hands.
Combine all of the dry seasoning & the breadcrumbs , mixing in well with your hands.
Add the water to the meat and mix well so that all of the seasoning is evenly distributed through the meat.

Dissolve 1 chicken stock cub into 250 - 275 ml of boiling water, then add the 6 g of Geletine powder and mix well with a fork. Leave this set aside to use later.
Grease the inside of 5 pudding tins with some oil , then roll out the pastry to 1 cm thick or the depth of a pound coin , using an 8" cutter or a large saucepan lid, cut out 4 to 5 rounds. Fit the rounds into each pudding tin. I doesn't need to be tidy as long as they a fitted tightly. Trim off the top edges with a knife.
Put these in the refrigerator for an hour or until the pastry is set.
Using the rest of the pastry cut out 4 to 5 lids, these should be 5 to 6" rounds.
Get the tins out of the fridge , working quickly fill each case 3/4 full with the pork meat. Egg wash the edges of the cases then place the lids on top, pushing them down slightly into the tin.
Using a fork press around the inside edge of each pie to seal the lid.
Egg wash each pie then using a small knife make a slit in the centre of each , twist the knife to make a small hole. This will let out the steam and we will use this later to fill the pie's with jelly.

Cook the pies in a preheated oven @180 c for 10 - 15 minutes just so that the top starts to brown.
Remove the pie's from the tins and place on a baking tray and return to the oven for a further 30 minutes.
You can egg wash the sides of the pie half way through this second cooking stage.
When the pork pie's are finished cooking , allow them to cool for a few hours (Put them in the fridge).
When they are cool , using a small funnel or a piping bag nozzle pour as much of the liquid jelly into each pie as you can.
Refrigerate the pie's until the jelly has set (A few hours or overnight)

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Chefs Tips

The pork Meat and Jelly in this recipe can be used to make a Gala Pie as well.

Variations

None

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