Pork Pie

⇐ The Green Book

Ingredients

filling

250g minced pork - 125g each of pork shoulder and belly minced together

4 rashers smoked bacon, cubed

pinch cayenne pepper

¼ tsp dried thyme

½ tsp salt (or more if bacon is not very salty)

1 tsp ground black pepper

pastry

100g milk

125g lard

250g plain flour

30ml water

pinch salt

1 beaten egg

jelly (or see scan of recipe for alternative method)

200ml ham stock

gelatine (as directed by packet)

Method

1. Make the jelly
2. Mix all the filling ingredients together in a bowl and allow to marinade while you make pastry
3. Warm milk and half the lard together until lard has melted - allow to cool.
4. Rub the remaining lard into the flour. Make a well in the middle and add the milk mix, and bring together to a pliable dough. If the dough is too dry add a little of the water.
5. preheat oven to 160℃. Divide the pastry into 2 - a large ball and a smaller ball (for the lid). Roll out the larger piece and line the pie tin. Spoon the pork into cavity and roll out smaller piece of pastry to form lid. Pinch edges to seal and cut hole in top. Brush with beaten egg.
6. Bake in oven on a baking tray for an hour. Reduce heat to 140℃. Cover pie with damp greaseproof paper to prevent burning and cook for another hour.
7. When cooked, allow pie to cool. Warm the jelly to just melt and pour through funnel in hole in top of pie. Allow pie to cool completely and allow gelatine to set.

Recipe from leaflet with Masterclass Pork Pie tins

Scanned leaflet