Traditional English Pork Pie made from hot water pastry which is very easy to make and difficult to get wrong.  Pork pie is a very traditional English pie which is normally served cold.  Pork Pies are a great addition to a picnic basket


For the Hot Water Pastry

4 fl oz waterTraditional English Pork Pie

4 oz lard

10 oz strong plain flour

½ level teasp salt

1 samll egg beaten

For the filling

1 lb pork shoulder

½ Onion finely chopped

1 teasp dried sage

1 teasp dried thyme

Salt and pepper to taste

For the Jelly

1 pigs trotter

1 bay leaf

6 peppercorns

1 pt water


Prepare the jelly the day before

Boil the pigs trotter with the peppercorns and bay leaf in the water for about 3 hours

Strain the liquid into a basin you will need about ¼ pint for this pie leave this overnight

Now make the hot water crust pastry

Boil the water and lard add the salt and flour and mix with a knife until it forms into a dough

Knead until smooth and cool slightly to roll but don’t let it cool too much as it will be hard to roll

Line a loose bottomed tin with the pastry 6″ across by 3″ deep and make a lid for the pie

Trim any gristle from the pork and cut it into very small pieces or mince it then add the salt, pepper and herbs and mix together well

Pack the meat into the lined tin loosely

Put on the lid and seal and flute the edges

Brush the top with beaten egg and make a small hole in the top of the pie

Bake at Gas mark 6, 400°F for 30 minutes then reduce the the heat to Gas mark 5, 372°F for a further hour

Remove from the tin and allow to cool on a wire cooling tray

Boil up the jelly and allow to cool for 15 minutes then using a funnel pour the jelly into the pie through the whole you made before cooking.  Keep adding more jelly as it settler through the meat

The pie is best left for 24 hours before eating for the best flavour.

Serve with sweet brown pickle




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{October 26, 2011} {Tags: , , , }