English Pork Pie
August 19, 2017
"A classic English pork pie has a hand-formed hot water crust pastry, a minced or chopped pork filling, seasoned simply with salt and pepper and topped up with meat jelly, added after baking. It is intended to be eaten cold, the jelly acting as a protective layer that keeps out airborn nasties and which also stabilizes the pie for carrying about without it breaking. This recipe is from Sur La Table. Lots of steps and time, but sounds incredible! You can also make these in a jumbo muffin tin, which makes them super easy to take on a picnic. These keep well at room temperature, as the gelatin keeps the bacteria at bay."
- FOR FILLING
- FOR PASTRY
- FOR GELATIN
- Serving Size: 1 (319.3 g)
- Calories 1100
- Total Fat - 75.4 g
- Saturated Fat - 27.5 g
- Cholesterol - 198.5 mg
- Sodium - 1461.8 mg
- Total Carbohydrate - 58 g
- Dietary Fiber - 2.4 g
- Sugars - 0.3 g
- Protein - 43.3 g
- Calcium - 46.3 mg
- Iron - 3.2 mg
- Vitamin C - 1.6 mg
- Thiamin - 1.2 mg
This recipe takes some time. Total cook time is 2.5 hours but you have to cool the pie to add the gelatin and then you have cool the pie in the fridge once completed overnight. Prep time for the pork mixture is approximately 20-30 minutes, pastry is 15-20 minutes, and gelatin is 15 minutes.
TO MAKE THE FILLING
In a large mixing bowl, add all three pork components, thyme, sage, nutmeg, mace, salt and pepper, and blend thoroughly with a wooden spoon (or your hands.) Refrigerate until it’s time to add to the pan.
Make the Pastry: Preheat oven to 350°F. Add flour to a large mixing bowl. Using a sauce pan over low heat, add the water and lard, and heat until melted. Increase heat and bring to boil, then and remove from heat. Slowly mix water and lard mixture into flour until combined, let it cool enough to touch, and then knead together with your hands.
Remove 1/4 of the dough and reserve for the top, wrap with plastic, and set aside.
Use the remaining 3/4 to line evenly along the sides and bottom of a lightly buttered 7 inch springform pan.
Add pork mixture and pack rather tightly.
Roll out the dough reserved for the top to about a 5 mm thickness, or enough to pinch together with the sides already in the pan, then place on top of the meat. Cut away a small hole or vent for steam. This is also where you will later pour the gelatin.
Place in the oven for 30 minutes at 350°F.
After 30 minutes, reduce the heat to 325 degrees F and bake for 90 minutes.
At 90 minutes, brush the top with beaten egg and place back in the over for another 30 minutes.
Remove from the oven and cool at room temperature for roughly an hour and a half. You can make the gelatin at this point.
TO MAKE THE GELATIN
Combine the gelatin with 1 cup COLD chicken stock and wait 5 to 10 minutes, until it has "bloomed".
Heat the remaining chicken stock to almost a boil, remove from heat and stir in the bloomed gelatin. Set aside and cool to room temperature.
When the pie has cooled, use a funnel to add the gelatin, in batches, into the steam vent.
Cover the pie with plastic and place in the refrigerator overnight.
Tips & Variations
No special items needed.