Entree: United Kingdom – England - Midlands – Pork Pie (Savory hand-raised hot-water crust pastry filled with seasoned pork and set with pork jelly)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 30 min

Additional 4 hrs

Total 6 hrs 20 min

Ingredients

- Hot-water crust pastry:
  - 10 oz (285 g) all-purpose flour
  - 4 oz (115 g) lard, plus extra for greasing
  - 2 oz (57 g) unsalted butter
  - 1/2 cup (120 ml) water
  - 1/4 cup (60 ml) milk
  - 1 tsp (5 g) fine salt
  - 1 large egg, beaten for glaze
- Filling:
  - 2 lb (907 g) pork shoulder, trimmed and coarsely chopped
  - 8 oz (225 g) pork belly or streaky bacon, chopped
  - 4 oz (113 g) back bacon or cured bacon, finely chopped (optional)
  - 1 small onion, finely chopped (about 3 oz / 85 g)
  - 1 tsp (5 g) fine salt
  - 1 tsp (5 g) ground white pepper
  - 1/2 tsp (2.5 g) ground mace or nutmeg
  - 1 tsp (5 g) English mustard powder or 1 tbsp (15 ml) prepared mustard
  - 1 large egg, beaten to bind
- Jelly/stock:
  - 2 cups (480 ml) pork or chicken stock, well-flavored (or use homemade pork stock)
  - 2 tbsp (20 g) powdered gelatin if stock is not gelatinous enough

Instructions

1. To make the hot-water crust pastry, combine the lard and butter with the water and milk in a small saucepan and heat until the fats melt and the liquid is very hot but not boiling.
2. Put the flour and salt in a bowl, make a well, and pour the hot fat mixture into the flour, stirring with a wooden spoon until a soft dough forms; mix briefly while still warm, then let cool until comfortable to handle, kneading lightly.
3. Reserve about one-quarter of the pastry for the lid; press the remaining pastry into a greased 7–8 inch (18–20 cm) pie tin building up the sides by hand to form a tall case, making the walls even and leaving a central well for filling.
4. Preheat the oven to 375°F (190°C). In a large bowl, combine the chopped pork shoulder, pork belly, bacon (if using), chopped onion, salt, white pepper, mace, mustard and the beaten egg; mix until well combined but not overworked.
5. Pack the pork mixture firmly into the pastry case to just below the rim, compressing slightly to remove air pockets; roll out the reserved pastry to form a lid, crimp the edges to seal and press a small hole in the center for steam (you can later fill the hole to pour in jelly).
6. Brush the top with beaten egg and place the pie on a baking tray; bake in the preheated oven for 60–75 minutes until the pastry is golden and the filling is cooked through (internal filling temperature should reach 160°F / 71°C).
7. While the pie bakes, heat the stock; if it is not naturally gelatinous, dissolve the gelatin into the hot stock and stir until fully incorporated, then cool slightly but keep liquid.
8. When the pie is fully baked, remove from oven and while still warm pour the stock/jelly through the hole or a small gap into the pie cavity until filled; allow the pie to cool to room temperature, then refrigerate until the jelly sets, at least 4 hours or overnight.
9. To serve, bring to room temperature or serve cold, slice with a sharp knife and enjoy with mustard, pickles or salad as preferred.