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Traditional Pork Pie
Traditional Pork Pie

Traditional Pork Pie
A classic British pork pie with a savory filling encased in a crisp pastry crust.
Traditional Pork Pie
Ingredients:
1
Servings
  • 450
    g
     all-purpose flour
  • 200
    g
     butter
  • 100
    g
     lard
  • 250
    ml
     water
  • 5
    g
     salt
  • 500
    g
     pork shoulder
  • 300
    g
     pork belly
  • 150
    g
     bacon
  • 1
    item
     egg
  • 10
    g
     gelatin
Preparation Time: 120 minutes
Traditional Pork Pie
Instructions:
  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix flour and salt. Melt butter and lard in water, then combine with flour to make a dough.
  3. Roll out two-thirds of the dough to line a pie tin.
  4. Mix chopped pork shoulder, belly, and bacon together. Season with salt and pepper.
  5. Fill the pie with the meat mixture.
  6. Roll out the remaining dough to make a lid, seal edges well.
  7. Cut a steam hole in the center of the pie lid.
  8. Bake for 1.5 hours. Allow to cool.
  9. Dissolve gelatin in hot water, pour into the pie through the steam hole.
  10. Chill until set before serving.
Nutrition Per Serving 1800 g Per 100g
Energy 3677 kcal 204 kcal
Protein 140 g 7.8 g
Fibre 5 g 0.3 g
Salt 12 g 0.7 g
Sugar 2 g 0.1 g
Carbohydrates 180 g 10.0 g
Fat 280 g 15.6 g
  • 450
    g
     all-purpose flour
  • 200
    g
     butter
  • 100
    g
     lard
  • 250
    ml
     water
  • 5
    g
     salt
  • 500
    g
     pork shoulder
  • 300
    g
     pork belly
  • 150
    g
     bacon
  • 1
    item
     egg
  • 10
    g
     gelatin
1
Servings
0

Preheat oven to 350°F (175°C).

In a bowl, mix flour and salt. Melt butter and lard in water, then combine with flour to make a dough.

Roll out two-thirds of the dough to line a pie tin.

Mix chopped pork shoulder, belly, and bacon together. Season with salt and pepper.

Fill the pie with the meat mixture.

Roll out the remaining dough to make a lid, seal edges well.

Cut a steam hole in the center of the pie lid.

Bake for 1.5 hours. Allow to cool.

Dissolve gelatin in hot water, pour into the pie through the steam hole.

Chill until set before serving.

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