Name: British Pork Pie: A Delicious Guide to This Classic Dish
Prep time: 60 min
Cook time: 2 h
Total time: 180 min
Yield: 8 servings
Ingredients: 500g strong bread flour, plus extra for dusting; 125g lard, plus extra for greasing; 125g butter; 150ml water; 1 tsp salt; 1 egg, beaten, for glazing; 700g pork shoulder, cut into 1cm cubes; 300g pork belly, cut into 1cm cubes; 1 tbsp chopped fresh sage; 1 tsp ground mace; 1 tsp ground white pepper; 1/2 tsp ground nutmeg; 1 tsp salt, plus extra to taste; 1/2 tsp black pepper, plus extra to taste; 2 tbsp cold water; 500ml good quality chicken or pork stock; 2 gelatine leaves (or vegetarian equivalent)

British Pork Pie: Just the name conjures images of cozy pubs, hearty lunches, and the satisfying crunch of golden pastry. Have you ever bitten into a perfectly crafted pork pie, the savory filling melting in your mouth as the rich, buttery crust crumbles? If not, you're in for a treat! This iconic dish is more than just a pie; it's a slice of British history.

The British Pork Pie boasts a history stretching back to medieval times, evolving from a simple way to preserve meat into a culinary masterpiece. Originally, the crust was merely a sturdy container, often discarded after the filling was consumed. Thankfully, tastes evolved, and now the pastry is just as crucial as the succulent pork within.

What makes the British Pork Pie so beloved? It's the perfect combination of textures and flavors. The crisp, slightly salty pastry contrasts beautifully with the tender, seasoned pork. It's a portable feast, ideal for picnics, lunchboxes, or a satisfying snack. Plus, the savory, meaty flavor is simply irresistible. This recipe will guide you through creating your own authentic version, bringing a taste of Britain right to your kitchen. Get ready to impress your friends and family with this classic dish!

Ingredients:

For the Hot Water Crust Pastry:

500g strong bread flour, plus extra for dusting
125g lard, plus extra for greasing
125g butter
150ml water
1 tsp salt
1 egg, beaten, for glazing

For the Pork Filling:

700g pork shoulder, cut into 1cm cubes
300g pork belly, cut into 1cm cubes
1 tbsp chopped fresh sage
1 tsp ground mace
1 tsp ground white pepper
1/2 tsp ground nutmeg
1 tsp salt, plus extra to taste
1/2 tsp black pepper, plus extra to taste
2 tbsp cold water

For the Jelly (optional, but highly recommended!):

500ml good quality chicken or pork stock
2 gelatine leaves (or vegetarian equivalent)

Preparing the Hot Water Crust Pastry

Okay, let's get started with the pastry. This is the trickiest part, but don't worry, I'll guide you through it. The key is to work quickly and keep everything at the right temperature.

Combine the dry ingredients: In a large mixing bowl, sift together the flour and salt. This ensures even distribution and prevents lumps.
Melt the fats: In a saucepan, combine the lard, butter, and water. Heat over medium heat until the fats are completely melted and the mixture is simmering gently. Don't let it boil vigorously!
Make the dough: Remove the saucepan from the heat. Make a well in the center of the flour mixture and pour in the hot liquid all at once. Using a wooden spoon (or a sturdy spatula), quickly mix the liquid into the flour until a rough dough forms. Be careful, it will be hot!
Knead the dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 2-3 minutes until it becomes smooth and pliable. Don't over-knead it, as this can make the pastry tough. The dough should be firm but not sticky. If it's too sticky, add a little more flour.
Rest the dough: Wrap the dough tightly in cling film and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the pastry easier to work with. You can even rest it for an hour or two if you have the time.

Preparing the Pork Filling

While the pastry is resting, let's get the pork filling ready. This is where the flavor really comes from, so don't skimp on the seasonings!

Combine the pork: In a large bowl, combine the cubed pork shoulder and pork belly. The combination of lean and fatty pork is essential for a good pork pie.
Add the seasonings: Add the chopped sage, ground mace, ground white pepper, ground nutmeg, salt, and black pepper to the pork. Mix everything together thoroughly, ensuring that the spices are evenly distributed.
Add water: Add the cold water to the pork mixture. This helps to bind the filling together and keeps it moist during baking. Mix well.
Chill the filling: Cover the bowl with cling film and refrigerate the pork filling for at least 30 minutes. This helps the flavors to meld together and makes the filling easier to handle. You can even chill it overnight for an even better flavor.

Assembling the Pork Pie

Now for the fun part – putting it all together! This requires a bit of patience and a steady hand, but the results are well worth the effort.

Prepare the pie tin: Grease a 20cm (8 inch) springform cake tin or a loose-bottomed pie tin with lard. This will prevent the pie from sticking and make it easier to remove after baking.
Divide the pastry: Divide the pastry into two pieces, one slightly larger than the other. The larger piece will be for the base and sides of the pie, and the smaller piece will be for the lid.
Roll out the base: On a lightly floured surface, roll out the larger piece of pastry to a circle about 5mm (1/4 inch) thick. It should be large enough to line the base and sides of the pie tin with some overhang.
Line the pie tin: Carefully lift the pastry and place it into the prepared pie tin. Gently press the pastry into the base and up the sides of the tin, ensuring that there are no air pockets. Trim off any excess pastry, leaving about 1cm (1/2 inch) overhang.
Fill the pie: Spoon the chilled pork filling into the pastry-lined tin, packing it down firmly. Make sure the filling is evenly distributed.
Roll out the lid: On a lightly floured surface, roll out the smaller piece of pastry to a circle about 3mm (1/8 inch) thick. It should be slightly larger than the top of the pie.
Top the pie: Carefully lift the pastry and place it over the pork filling. Press the edges of the lid firmly onto the overhanging pastry of the base, sealing the pie.
Crimp the edges: Crimp the edges of the pie using your fingers or a fork to create a decorative seal. This also helps to prevent the filling from leaking out during baking.
Create a vent: Cut a small hole in the center of the lid to allow steam to escape during baking. You can use a sharp knife or a small pastry cutter.
Glaze the pie: Brush the top of the pie with the beaten egg. This will give it a beautiful golden-brown color.

Baking the Pork Pie

Now it's time to bake the pie to perfection. The key is to bake it at a high temperature initially to set the pastry, then reduce the temperature to cook the filling through.

Preheat the oven: Preheat your oven to 200°C (400°F, Gas Mark 6).
Bake the pie: Place the pie on a baking sheet and bake for 30 minutes. This will set the pastry and give it a good color.
Reduce the temperature: Reduce the oven temperature to 160°C (320°F, Gas Mark 3) and continue baking for another 1 hour and 30 minutes, or until the pastry is golden brown and the filling is cooked through. A meat thermometer inserted into the center of the filling should read at least 75°C (165°F).
Cool the pie: Remove the pie from the oven and let it cool in the tin for at least 30 minutes before removing it. This allows the pastry to firm up and prevents it from breaking.

Adding the Jelly (Optional)

Adding jelly to the pork pie is a traditional touch that adds moisture and flavor. It's not essential, but I highly recommend it!

Prepare the stock: If you're using homemade stock, make sure it's well-seasoned. If you're using store-bought stock, you may want to add a little extra salt and pepper to taste.
Soften the gelatine: Soak the gelatine leaves in cold water for about 5 minutes, or until they are soft and pliable.
Heat the stock: Heat the stock in a saucepan over medium heat until it is simmering gently.
Dissolve the gelatine: Remove the saucepan from the heat. Squeeze out any excess water from the gelatine leaves and add them to the hot stock. Stir until the gelatine is completely dissolved.
Cool the jelly: Let the jelly cool slightly, but don't let it set completely. It should still be liquid.
Pour in the jelly: Using a funnel, carefully pour the cooled jelly into the vent in the top of the pie. You may need to do this in stages, allowing the jelly to soak into the filling.
Chill the pie: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the jelly to set completely.

Serving the Pork Pie

Your homemade pork pie is now ready to be enjoyed! It's best

Conclusion:

So, there you have it! This British Pork Pie recipe isn't just another dish; it's a journey back to comforting, hearty flavors that have stood the test of time. I truly believe this is a must-try for anyone who appreciates authentic, homemade goodness. The combination of the savory, seasoned pork filling encased in that perfectly crisp, golden-brown pastry is simply irresistible. It's a dish that speaks of tradition, family gatherings, and pure culinary satisfaction. Why is it a must-try? Because it's more than just a pie; it's an experience. It's the satisfaction of creating something truly special from scratch, the aroma that fills your kitchen as it bakes, and the look of delight on the faces of those you share it with. It's a dish that's perfect for a weekend lunch, a picnic in the park, or even a festive gathering. Plus, let's be honest, who can resist a perfectly crafted pork pie? Now, let's talk about serving suggestions and variations! While this British Pork Pie is absolutely delicious on its own, there are plenty of ways to elevate the experience. A dollop of Branston pickle or a spoonful of homemade chutney adds a delightful sweet and tangy contrast to the savory filling. For a more substantial meal, serve it with a side of creamy mashed potatoes and some buttered green beans. If you're feeling adventurous, you can experiment with different variations of the filling. Try adding some chopped apples or pears for a touch of sweetness, or incorporate some black pudding for an extra layer of richness. You could even spice things up with a pinch of chili flakes or a dash of Worcestershire sauce. The possibilities are endless! Another variation to consider is the pastry itself. While I've provided a recipe for a classic hot water crust pastry, you could also use shortcrust pastry for a slightly different texture. Just be sure to blind bake the pastry case before adding the filling to prevent it from becoming soggy. Don't be intimidated by the process! While it may seem like a lot of steps, each one is relatively simple and straightforward. And trust me, the end result is well worth the effort. The key is to take your time, follow the instructions carefully, and most importantly, have fun! I'm so excited for you to try this recipe and experience the joy of making your own British Pork Pie. It's a dish that I've been making for years, and it never fails to impress. So, go ahead, gather your ingredients, preheat your oven, and get ready to create something truly special. And when you do, please, please, please share your experience with me! I'd love to hear how it turned out, what variations you tried, and what your family and friends thought. You can leave a comment below, tag me on social media, or even send me an email. I'm always eager to hear from fellow food enthusiasts and see your culinary creations. Happy baking! I can't wait to hear all about your British Pork Pie success!