Pie CD MC
English 140mins plus cooling
This pork pie recipe is reminiscent of the famous
Melton Mowbray pork pies. This is a raised pie made with a hot water crust
4-6 Cold Pork Pies Main Course
Dairy free British Europe
For the pastry
450g/1lb Plain Flour
2 Egg Yolks
For the filling
450g/1lb pork shoulder, finely chopped
100g/4oz Streaky Bacon, finely chopped
1 heaped teasp Dried Sage
Salt and Black Pepper
Beaten Egg to glaze
For the jelly
½ an envelope/6g Powdered Gelatine
1. To make the pastry: Place the lard and water in a saucepan and heat until the
lard melts. Allow to cool a little.
2. Place the flour and salt in a large bowl and mix well. Make a well in the
centre and add the egg yolks and lard mixture and mix well to form a smooth soft
dough. Set aside to rest whilst you prepare the filling.
3. Preheat the oven to 190C, 375F, Gas Mark 5. Make the filling by placing the
pork shoulder, bacon, sage, salt and pepper in a large mixing bowl and mix
4. Roll three quarters of the dough out on a lightly floured work surface no
less than 6mm/¼-inch thick and use to line the base and sides of a 20cm/8-inch
5. Place the meat mixture in the dough case, keeping it loose rather than
squashing it down. Brush the edges of the dough with water then roll the
remaining dough out to form the lid and place the lid on top. Crimp the edges to
seal the lid to the pie by pressing together firmly with a fork.
6. Brush the top with the beaten egg and bake in the oven for about 1 hour
30 minutes until golden brown.
7. Remove from the oven, remove from the tin immediately and allow to
8. Once the pie is completely cold, make up the gelatine with the water
according to the packet instructions then make a hole in the top of the pie and
pour in the warm gelatine until the pie is completely filled. Refrigerate for a
few hours to allow the gelatine to set. Serve cold.
Pork/Bacon Recipes | General
Pork Prep & Cooking Times |
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