Welsh Cold Pork Pie
Experience the hearty charm of a traditional Welsh Cold Pork Pie, a timeless classic perfect for picnics, parties, or a satisfying snack. This rustic dish features a golden, buttery hot water crust pastry filled with succulent ground pork shoulder, streaky bacon, and a medley of aromatic herbs like sage and parsley for a burst of flavor in every bite. A unique touch of nutmeg adds warmth, while a layer of rich gelatin gives the pie its signature texture. Baked to perfection and served cold, this pie pairs beautifully with pickles, mustard, or a crisp salad. With its impressive presentation and deeply savory taste, this make-ahead recipe is a delightful centerpiece that celebrates the best of British culinary tradition.
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Recipe Information
Ingredients
- 400 g Plain flour
- 150 g Lard
- 150 ml Water
- 1 tsp Salt
- 500 g Ground pork shoulder
- 100 g Streaky bacon (finely chopped)
- 1 tsp Sage (dried or fresh, finely chopped)
- 2 tbsp Parsley (fresh, finely chopped)
- 0.5 tsp Ground black pepper
- 0.25 tsp Nutmeg
- 1 tsp Gelatin powder
- 250 ml Chicken stock (hot)
- 1 Egg (beaten, for egg wash)
Instructions
Preheat your oven to 180°C (350°F). Grease a 20 cm (8-inch) springform or deep pie tin.
In a saucepan, heat the water, lard, and salt until the lard is fully melted, then bring to a gentle boil. Remove from heat.
Place the flour in a large mixing bowl. Pour the hot lard-water mixture into the flour, mixing with a wooden spoon until it forms a soft dough. Once cool enough to handle, knead the dough on a lightly floured surface until smooth. Reserve 1/3 of the dough for the lid and roll out the rest to line the prepared tin, ensuring the dough comes above the sides.
In a large bowl, combine the ground pork shoulder, chopped bacon, sage, parsley, pepper, and nutmeg. Mix well until evenly combined.
Pack the meat mixture into the pastry-lined tin, pressing firmly to ensure there are no air pockets.
Roll out the reserved dough to create a lid. Place the lid over the pie and seal the edges by pinching the pastry together. Trim any excess. Cut a small hole in the center to allow steam to escape during baking.
Brush the entire pie with the beaten egg for a golden glaze. Place the tin on a baking sheet and bake for 90 minutes or until the crust is golden brown and the filling is cooked through.
While the pie is baking, dissolve the gelatin powder in the hot chicken stock. Once the pie is out of the oven and slightly cooled, carefully pour the gelatin mixture into the steam hole using a funnel. Refrigerate the pie to allow the gelatin to set completely, preferably overnight.
Once chilled and set, remove the pie from the tin. Slice and serve cold.
Nutrition Facts
Calories |
4668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.4 g | 386% | |
| Saturated Fat | 110.0 g | 550% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 5671 mg | 247% | |
| Total Carbohydrate | 308.7 g | 112% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 1.9 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 231 mg | 18% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2210 mg | 47% | |
*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.
