Proper 'old fashioned' pork pie
By: Mike Robinson From: Heaven's Kitchen At Large
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Proper 'old fashioned' pork pie
- Prep time:
- 20 mins, plus 1 hr resting, 2 days chilling
- Cook time:
- 1 hrs 30 mins
- Serves:
- Makes 1 pie
This appetising traditional pork pie from Mike Robinson and Alan Haywood combines juicy pork and bacon in crisp golden pastry
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Tips and suggestions
- Cooks Tips...
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You can cater for personal taste by adding ingredients such as mustard, garlic etc. to the pastry dough.
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Ingredients
For the filling
- 450g pork shoulder, (ask your butcher for the higher meat) finely chopped
- 55g pork fat, finely minced
- 55g Bacon, minced
For the pastry
- 450g Flour
- 225g lard
- 90 ml water
- beaten egg yolks, or milk to glaze
For the jelly
- 300 ml water
- 1/2 envelope powdered gelatine, (about 6g)
- Parsley, or other herbs (optional)
Method
1. To make the pastry: put the flour in a mixing bowl and crumble in the lard. Work until beginning to come together. Add a pinch of salt and start adding the water gradually, working until the dough breaks (NB. it must not be stretchable). Let it rest for 1 hour.2. Preheat the oven to 190C/gas 5.
3. Knead the dough on a floured surface and roll out about 5mm thick. Reserve enough pastry to make a lid. Use the larger piece of dough to line the base and sides of a 20cm plain flan ring or springform tin.
4. To make the filling: mix the pork shoulder, pork fat and bacon and season with salt and pepper. Place this mixture in the dough case, but don't squash it in.
5. Brush the edges of the dough with water and place the lid on top. Make sure this is sealed well by pressing with a fork.
6. Brush the top with egg yolk or milk. Cook in the oven for about 1 hour 30 minutes until golden brown.
7. Remove from the oven and remove the flan ring immediately. Leave the pie to cool, and then chill overnight.
8. The following day, make up the gelatine with the water according to the packet instructions. You can add parsley or other herbs if desired. Make a hole in the top of the pie and pour the gelatine in until the pie is completely filled (the meat will have shrunk so there will be plenty of space). Let the pie set in the fridge overnight (or for at least 12 hours for the best results).
Comments & Ratings
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Latest Comment
View all comments (6)joyceH01091 your not supposed to warm them up ,, you eat them cold,,
Pastry disappointing - hot water crust more 'traditional'! Flavor of the pie the same, sage and black pepper gives a better flavor. Won't be reccommending this to anyone!
My pastry was very crumbly, even the next day. dont know why, followed the recipe. can some help.
I'm currently on step # 8 and can't wait to warm the pies up and finally eat them tonight - Hope they turn out!
I usually buy my pies from local farmers market because I thought it was too difficult. But reading this recipe I will try my own with the shoulder I have from the half a pig bought from local farmer. Paulas rich jelly stock sounds wonderful
Raised pies are easy to make and are even better when you use rich jelly stock to 'set' the pie with.
Looking forward to trying this one though as I've only made mine using left over turkey & ham at christmas or as a very special picnic treat - they are time consuming, hovever they really wow people on the buffet table.