Pork Pie

Name: Pork Pie
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Yield: 8 servings
Ingredients: 3 1/3 Cup Ground Pork; 1 Cup Pork Belly - Ground; 1 1/2 Tsp Salt; 1 Tsp Black Pepper; 1 Tsp Sage; 1/2 Tsp Nutmeg; 2 Cup Water; 4 Cup All-Purpose Flour; 1 Tsp Salt; 3/4 Cup Tenderflake Lard; 3/4 Cup Water; 1 Egg - Beaten; 3/4 Cup Chicken Stock; 1 Tsp Unflavored Gelatin

Prep: 30 min Cook: 110 min Total: 140 min Serves: 8 3 views

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With its flaky pastry crust and a hearty filling of seasoned ground pork and pork belly, this traditional Pork Pie is a true celebration of savory flavors. The delicate balance of sage and nutmeg creates a warm aroma that beckons you to take a bite, while the rich, savory jelly adds a luxurious touch to each slice. Ideal for picnics, potlucks, or simply enjoying at home, this dish is sure to impress family and friends alike, making it a timeless favorite on any table.

Ingredients

3 1/3 Cups Ground Pork
1 Cup Pork Belly - Ground
1 1/2 Tsp Salt
1 Tsp Black Pepper
1 Tsp Sage
1/2 Tsp Nutmeg
2 Cups Water
4 Cups All-Purpose Flour
1 Tsp Salt
3/4 Cup Tenderflake Lard
3/4 Cup Water
1 Egg - Beaten
3/4 Cup Chicken Stock
1 Tsp Unflavored Gelatin

Directions

Mix the pork shoulder, pork belly, salt, pepper, sage, mace and cold water. Refrigerate while you make the pastry.
Place the flour and salt in a large bowl. Heat the lard and water in a saucepan until the lard melts and the mixture just begins to boil. Pour it into the flour and stir to form a dough.
Once the dough is cool enough to handle, set aside one-quarter for the lid. Press the remaining dough into the bottom and up the sides of an 8-inch springform pan.
Pack the pork filling firmly into the crust. Roll out the reserved dough, place it on top and pinch the edges to seal. Cut a small hole in the centre and brush the pastry with beaten egg.
Bake at 350°F (175°C) for 90–110 minutes, until the crust is golden and the centre of the filling reaches 160°F (71°C). Cover loosely with foil if the top browns too quickly.
Let the pie cool in its pan. Warm the stock and stir in the gelatin until dissolved. Slowly pour it through the hole in the lid to fill the space around the meat.
Refrigerate overnight until the jelly sets. Remove the pie from the pan, slice and serve cold.