Hello Pork Pie Hat
Get ready to wow your taste buds with the hearty and flavor-packed "Hello Pork Pie Hat," a showstopping dish that blends traditional techniques with rustic flavors. This classic British-inspired pork pie features a buttery, flaky pastry crust enveloping a succulent filling of tender pork shoulder, smoky bacon, sweet onions, and fresh sage. A hint of chicken stock and gelatin creates a luscious texture, while a golden egg-washed crust delivers a satisfying crunch. Perfectly seasoned with salt and black pepper, this pie can be enjoyed warm for a comforting dinner or served cold for a sophisticated picnic or party platter. With simple step-by-step instructions and approachable ingredients, this savory centerpiece is as rewarding to make as it is to devour. Ideal for meat lovers and fans of traditional baking, the "Hello Pork Pie Hat" promises to be a delicious and unforgettable culinary adventure.
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Recipe Information
Ingredients
- 350 grams all-purpose flour
- 150 grams cold unsalted butter
- 4 tablespoons ice-cold water
- 500 grams pork shoulder
- 100 grams bacon
- 1 medium-sized (chopped) onion
- 6 fresh (chopped) sage leaves
- 100 milliliters chicken stock
- 1 teaspoon gelatin powder
- 1 large (beaten for egg wash) egg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat the oven to 180°C (350°F).
Prepare the pastry dough: In a large bowl, mix the all-purpose flour and 1 teaspoon of salt. Cut the cold butter into small cubes and add it to the flour. Use a pastry cutter or your fingertips to rub the butter into the flour until it resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, and mix it until the dough holds together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Prepare the pork filling: Cut the pork shoulder and bacon into small, bite-sized pieces. In a large bowl, mix the pork, bacon, chopped onion, fresh sage leaves, 0.5 teaspoons of black pepper, and a pinch of additional salt.
Roll out the chilled pastry dough: On a lightly floured surface, roll out two-thirds of the dough into a circle large enough to line a greased 20cm (8-inch) pie tin, leaving a bit of excess over the edges. Reserve the remaining dough for the lid.
Assemble the pie: Spoon the pork mixture evenly into the pastry-lined tin. Pour the chicken stock evenly over the top. Sprinkle the gelatin powder over the mixture to help bind the filling.
Roll out the reserved dough for the lid. Place it over the filling and crimp the edges to seal. Trim any excess pastry. Cut a small cross or a steam hole in the center of the lid to allow steam to escape during baking.
Brush the pie with the beaten egg to give it a golden glaze during baking.
Bake in the preheated oven for 75-90 minutes, or until the pastry is golden brown and the filling is cooked through. Cover the pie with foil during baking if the crust is browning too quickly.
Remove the pie from the oven and let it cool slightly before serving. Serve warm or allow it to cool completely for a traditional cold pork pie experience. Enjoy your 'Hello Pork Pie Hat'!
Nutrition Facts
Calories |
4321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.0 g | 304% | |
| Saturated Fat | 112.2 g | 561% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 1093 mg | 364% | |
| Sodium | 4601 mg | 200% | |
| Total Carbohydrate | 338.9 g | 123% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 8.4 g | ||
| Protein | 212.9 g | 426% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1768 mg | 136% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 3555 mg | 76% | |
*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.
