Pork Pie

Name: Pork Pie
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 lb ground pork; 8 oz pork shoulder, finely diced; 2 cups all-purpose flour; 6 tbsp butter, cold; 4 tbsp lard, cold; 1/4 tsp salt; 4 tbsp water; 1/4 tsp dried sage; 1/4 tsp dried thyme; 1/4 tsp black pepper; 1/2 tsp salt; 1/2 egg, beaten; 1 tsp powdered gelatin; 1/2 cup pork or chicken broth

Classic British cold savory pie with spiced pork filling inside a buttery pastry crust, traditionally served chilled.

100 minHardServes 4520 cal/serving

BritishLunchOvenStandard

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Ingredients

1 lb ground pork
8 oz pork shoulder, finely diced
2 cups all-purpose flour
6 tbsp butter, cold
4 tbsp lard, cold
1/4 tsp salt
4 tbsp water
1/4 tsp dried sage
1/4 tsp dried thyme
1/4 tsp black pepper
1/2 tsp salt
1/2 egg, beaten
1 tsp powdered gelatin
1/2 cup pork or chicken broth

Instructions

1

Make pastry: mix 2 cups all-purpose flour, 1/4 tsp salt, 6 tbsp cold butter, and 4 tbsp cold lard until breadcrumb texture. Add 4 tbsp water until dough comes together. Chill for 30 minutes.
2

Mix 1 lb ground pork, 8 oz finely diced pork shoulder, 1/4 tsp dried sage, 1/4 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
3

Preheat oven to 375°F. Roll out two-thirds of dough and line a pie tin.
4

Fill with pork mixture.
5

Roll out remaining dough for top crust. Seal edges and brush with 1/2 beaten egg.
6

Bake for 50-60 minutes until golden brown and internal temperature reaches 160°F in the center.
7

Cool to room temperature, then refrigerate overnight.
8

Warm 1/2 cup pork or chicken broth, dissolve 1 tsp powdered gelatin in it, and pour through a small hole in the top crust.
9

Refrigerate until jelly sets. Serve chilled.

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Questions

How much time should I plan for Pork Pie?

As written, 100 minutes: 40 of prep and 60 of cooking. The longest single stretch is the hands-off wait in step 7, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What temperature do I cook Pork Pie at?

For Pork Pie, the oven is set to 375 F (about 190 C) in step 3. The longest stretch at that heat is 1 hour, in step 6. The target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

What can I use instead of gelatin in Pork Pie?

The entry for Pork Pie calls for 1 tsp powdered gelatin. In its place: Agar powder sets at about a third of the volume and gives a firmer, less wobbly set. Boil it briefly to activate it.

Can I use ground chicken or turkey instead of ground pork in Pork Pie?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Pork Pie uses 1 lb ground pork.

Does Pork Pie contain eggs?

Yes: 1/2 egg, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I make Pork Pie ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Pork Pie within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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