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Traditional Hand Raised Pork Pie
A traditional recipe for a British
pork pie. Many variations exist, depending
These quantities are for 1 large pie. The pie can be kept in a fridge for up to 5 days and served with a salad or just on it own as a snack with your favourite pickles.
Filling 1 Kg of various pork cuts of your choice (belly, leg, shoulder) 2 pig's trotters 2 onions 2 carrots 1 stick celery Fresh sage Fresh rosemary Fresh Parsley Fresh Bay leaves Salt
Hot Water Pastry 2 cups plain flour Half a cup of corn (maize) flour Salt Icing sugar 1 egg 200ml water 75g butter 75g lard
Filling Dice the pork cuts into cubes of about 1cm then place into a large pot. Add the pig foot (washed) into the pot along with the roughly chopped carrot, celery and onion.
Add in a handful of each herb (roughly chopped).
Fill the pot with water to the level of the top of the meat, add a good pinch of salt. Bring to the boil and simmer for 2 hours.
Pastry In a large bowl, add together 2 cups of plain flour, half a cup of corn (maize) flour, 1 teaspoon salt, half a teaspoon of icing sugar, 1 beaten egg.
In a saucepan, put in 200ml water, 75g butter and 75g lard. Place on the heat and when the butter has melted but not up to boiling point, gradually add the liquid into the bowl with the flour mixture in it. Mix together well with a wooden spoon until a firmly bound pastry is formed. If you have added too much liquid, then add extra flour to get the correct consistency.
Wrap in cling film and leave to rest in the fridge for 15 minutes before using.
Assembling the Pie Lightly oil a deep round (or long rectangular) pie tin. Press out 2/3 of the pastry into a large disk then line the pie tin base and sides with the pastry. Press the pastry around the tin to create an even lining.
Fill the pastry with the pork meat (not the trotter) and a little juice. Save the rest of the juice in a cool place.
Hand press out another disk of pastry with the remainder then lay over the pie to form the top. Seal the pie all around the rim. Create a hole in the centre of the pie, about 2cm diameter.
Beat an egg and add a splash of milk. Brush this egg-wash over the pie.
Bake the pie in the oven at 175°C for about 1 hour.
When cooked, remove from the oven and allow to cool.
When the pie is cool and the remaining liquid is almost set, fill the pie with the strained juice through the hole left in the top.
Place in a fridge for at least 2 hours to set the jelly. Inverse the pie onto a plate. Store in the fridge.
Serving - Cut wedges or slices of the pie and serve with salad and/or pickles.
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on where you look within Britain,
but the basic idea is the same all over the islands.