Dairy-Free Classic English Pork Pie
Savor the timeless flavors of British cuisine with this Dairy-Free Classic English Pork Pie—an enticing take on a traditional favorite made entirely without dairy. Featuring a rich hot water crust pastry crafted with lard and a savory filling of finely diced pork shoulder and pork belly, this pie is seasoned with hints of nutmeg and white pepper for a perfectly balanced flavor. A unique gelatin-infused chicken stock is poured into the baked pie, creating a delightful jelly layer that elevates both texture and taste. Perfect for picnics, lunchboxes, or an elegant charcuterie board centerpiece, this hearty pie is prepared with meticulous steps to guarantee a show-stopping, golden-brown pastry. Enjoy a genuine taste of British heritage, now made accessible for those following a dairy-free lifestyle.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 1 teaspoon salt
- 200 milliliters water
- 150 grams lard
- 450 grams pork shoulder, finely diced
- 250 grams pork belly, finely diced
- 1.5 teaspoons salt
- 1 teaspoon ground white pepper
- 0.5 teaspoon nutmeg
- 100 milliliters chicken stock
- 1 tablespoon powdered gelatin
Instructions
Preheat your oven to 180°C (356°F).
In a saucepan, combine water and lard, heating gently until the lard has melted and the mixture begins to simmer.
In a large bowl, sift together 500 grams of all-purpose flour and 1 teaspoon salt. Make a well in the center.
Pour the hot lard and water mixture into the well, mixing with a wooden spoon until a dough forms. Knead the dough briefly on a floured surface until smooth and elastic. Let it rest while preparing the filling.
In another bowl, combine the diced pork shoulder and pork belly. Season with 1.5 teaspoons salt, 1 teaspoon ground white pepper, and 0.5 teaspoon nutmeg. Mix well.
Cut off one-third of the dough and set aside for the pie lid. Roll out the remaining dough on a floured surface to fit a deep 20cm (8-inch) round pie dish, pressing the dough evenly into the sides and base.
Fill the pastry case with the pork mixture, pressing down gently to pack the meat.
Roll out the reserved dough to make the pie lid. Dampen the edges of the pastry in the dish and cover with the pastry lid, pressing the edges together to seal. Trim any excess dough.
Make a small hole in the center of the pie lid to allow steam to escape during baking.
Bake in the preheated oven for 30 minutes. Then reduce the temperature to 160°C (320°F) and bake for an additional 60 minutes, until the pastry is golden brown and cooked through.
While the pie is baking, dissolve 1 tablespoon of gelatin in 100 milliliters of warm chicken stock.
After baking, remove the pie from the oven and carefully pour the gelatin mixture through the hole in the top, tilting the pie to help distribute the liquid evenly.
Allow the pie to cool completely, then refrigerate for at least 4 hours or overnight to allow the jelly to set before serving.
Nutrition Facts
Calories |
5661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.0 g | 486% | |
| Saturated Fat | 138.8 g | 694% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 6465 mg | 281% | |
| Total Carbohydrate | 384.0 g | 140% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 1.4 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 173 mg | 13% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 2101 mg | 45% | |
*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.
