Pork Pie Recipe
Our Traditional English Pork Pie is hand made using hot water pastry, the best quality pork and a secret blend of spices.
The English Pork Pie was once the lunch of choice for miners. Today it is perfect on platters or packed in a picnic.
It is delicious served as part of a ploughman’s platter. Serve cold with traditional accompaniments – Dill pickle, hot English mustard and cheddar cheese. Or simply quarter and serve with your favourite relish, chutney or pickles.
Ingredients -Hot Water Pastry
• 600g plain flour
• 270ml water
• 210g lard
• 7g salt
• 1 level tbsp. caster sugar
Method – Pastry
Sift the dry ingredients into a mixing bowl with a paddle attachment.
Bring the water and lard to the boil in a saucepan. Once boiled, pour over dry ingredients, mixing on a slow speed until pastry just comes together. Remove the pastry from the mixer.
Flatten out to a disk; this will make it easier when rolling out the pastry later. Cover the pastry in cling wrap and let it rest for an hour in the fridge.
Roll out to the required thickness Cut out 24 disks: 12 large for the base and 12 smaller for the lids. Place one of your 12 portions of pork pie filling onto the larger disk, mould by hand crimping the pastry as you go forming the classic pork pie shape.
Cook the pies at 210˚C for 20-25minutes or until it has a deep golden crust
Leave the pies to cool before injecting the aspic stock jelly.
Ingredients – Pork Pie Filling
• 1kg of pork shoulder
• 250g of finely chopped streaky bacon
• 250g of minced pork fat
• Sage leaves
• 2 large sprigs of thyme
• 1 teaspoon of salt
• 1 teaspoon of ground white pepper
• ½ teaspoon of ground mace
Method – Filling
Cut 1kg of pork shoulder into small cubes, about half a centimetre across, and place it in a large mixing bowl. Using a sharp knife is here is very important; this step can take a while.
Add 250g of finely chopped streaky bacon along with 250g of pork fat.
The balance of meats is important. The chunky shoulder adds texture, the bacon adds flavour and the minced fat keeps the pie moist. Season
Finely chop sage leaves and the leaves from two large sprigs of thyme and add them to the meat, along with a generous teaspoon of salt, a teaspoon of ground white pepper, half a teaspoon of ground mace. Mix everything together well. Portion your filling into 12 balls of equal size.
Ingredients – Aspic Jelly
This recipe is taken directly from Jane Grigson’s Charcuterie & French Pork Cookery. It is not the recipe we use at Piper St Food Co, however any good gelatinous stock will work.
• 1kg pork bones
• Pig’s trotter or Veal Knuckle
• Onion stuck with 4 cloves
• Bouquet Garni –bay leaf, thyme & parsley tied with a thread
This can be made the night before. Place bones and vegetables into a large pot, cover with water and bring to the boil. Place lid on pot and leave to gently bubble for 3 hours. .Do not add salt.
After 3 hours, strain liquid into a clean pot and boil until it reduces to approx. 550ml. Season with salt & pepper, and a little lemon juice. Leave in a cool place to set.