Classic English Pork Pie
Indulge in the timeless charm of a *Classic English Pork Pie*, a savory masterpiece that’s as rich in tradition as it is in flavor. This hearty dish features a golden, flaky hot water crust pastry encasing a succulent filling of pork shoulder and streaky bacon, seasoned to perfection with fresh sage, thyme, nutmeg, and black pepper. The highlight? A luscious layer of gelatin, infused with chicken stock, that’s carefully poured into the pie after baking, ensuring every slice is moist and flavorful. Perfect for picnics, special occasions, or as a centerpiece for your next gathering, this make-ahead classic showcases the best of British culinary heritage. Simple ingredients, meticulous preparation, and unbeatable taste combine in this recipe for an authentic and satisfying experience!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 500 grams all-purpose flour
- 200 grams unsalted butter
- 100 grams lard
- 150 milliliters water
- 900 grams pork shoulder
- 250 grams streaky bacon
- 1 tablespoon sage leaves, fresh
- 1 tablespoon thyme, fresh
- 0.5 teaspoon nutmeg
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 tablespoon gelatin powder
- 250 milliliters chicken stock
- 1 whole egg
Instructions
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
In a saucepan, combine water and lard, and heat until the lard is melted. Let it cool slightly.
In a large bowl, combine the flour with a pinch of salt. Slowly pour the lard mixture into the flour, mixing with a wooden spoon until a dough forms.
Knead the dough until it is smooth and pliable. Reserve a third of it for the pie lid and roll out the rest to fit an 8-inch deep pie tin, allowing it to overlap the edges.
Place the dough into the pie tin, pressing it against the bottom and sides. Allow the dough to hang slightly over the edges.
Chop the pork shoulder and streaky bacon into small cubes, and mix in a bowl with sage, thyme, nutmeg, salt, and pepper.
Fill the pastry-lined tin with the pork mixture, pressing it down to evenly distribute.
Roll out the reserved dough to make the pie lid, place it over the filling, and crimp the edges to seal. Trim any excess dough.
Cut a small hole in the center of the pie lid to allow steam to escape.
Beat the egg and brush it over the top of the pie to create a glaze.
Bake the pie in the preheated oven for about 90 minutes until the pastry is golden and crisp.
While the pie is baking, dissolve the gelatin in a pan with the chicken stock over low heat.
Once the pie has baked, slowly pour the gelatin mixture through the hole in the pie lid until it fills the cavity.
Let the pie cool completely, ideally overnight, in the refrigerator before serving to set the gelatin.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 29.7 g | 149% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 0.3 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 38 mg | 3% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
