Pork Pie Raised
Elevate your savory pie game with this traditional *Pork Pie Raised*—a masterpiece of British baking that's as beautiful as it is delicious. Featuring a rich hot water crust pastry, this rustic, hand-raised pie encases a perfectly seasoned filling of minced pork shoulder, pork belly, and streaky bacon blended with warm spices like mace and fragrant thyme. The crowning touch is a flavorful gelatin stock poured into the pie after baking, creating a classic jelly layer that locks in the succulence. Perfect served cold or at room temperature, this hearty pie is an impressive centerpiece for picnics, buffets, or a cozy lunch. With its golden, flaky crust and savory interior, this authentic pork pie promises an unforgettable culinary experience that’s steeped in tradition. For those seeking a standout dish, this pork pie recipe is a must-try!
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Recipe Information
Ingredients
- 450 g All-purpose flour
- 100 g Unsalted butter
- 100 g Lard
- 150 ml Water
- 1 tsp Salt
- 450 g Pork shoulder (minced)
- 150 g Pork belly (minced)
- 100 g Streaky bacon (finely chopped)
- 1 tsp Ground white pepper
- 0.5 tsp Ground mace
- 2 tsp Fresh thyme (finely chopped)
- 12 g Gelatin powder
- 300 ml Chicken stock
- 1 Egg (beaten, for egg wash)
Instructions
Preheat your oven to 180°C (350°F).
In a medium saucepan, heat the lard, butter, water, and salt over medium heat until the fats are melted. Do not let it boil.
Place the flour in a large bowl. Pour the hot liquid into the flour and mix with a wooden spoon until a dough forms.
Tip the dough onto a floured surface and knead briefly until smooth. Cover with a clean tea towel and let it rest for 20–30 minutes.
In a separate bowl, mix together the minced pork shoulder, pork belly, bacon, white pepper, mace, and thyme until well combined.
Reserve about a quarter of the pastry dough for the lid. Roll out the remaining dough into a thick disc and press it into a loose-bottomed 6-inch (15cm) springform or pie tin, ensuring it goes up the sides.
Pack the pork mixture tightly into the pastry case, leveling the top.
Roll out the reserved pastry to form a lid. Place it over the pie, crimp the edges to seal, and cut a small hole in the center to allow steam to escape during baking.
Brush the pastry lid with the beaten egg wash. Bake the pie in the preheated oven for 90 minutes, covering with foil if the top browns too quickly.
While the pie bakes, dissolve the gelatin powder in hot chicken stock. Once the pie has cooled slightly, pour the stock into the steam hole a little at a time, allowing it to seep through the filling.
Let the pie cool completely, then refrigerate for at least 6 hours or overnight to set the stock into a jelly.
Slice and serve cold or at room temperature for a true pork pie experience.
Nutrition Facts
Calories |
5836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.7 g | 523% | |
| Saturated Fat | 164.8 g | 824% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 5005 mg | 218% | |
| Total Carbohydrate | 346.7 g | 126% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 2.0 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 223 mg | 17% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2332 mg | 50% | |
*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.
