Ultimate Homemade Pork Pie Recipe: A Step-by-Step Guide

Pork pie, a quintessential British delicacy, is a savory treat that has been enjoyed for centuries. This recipe provides a detailed, step-by-step guide to creating a delicious, homemade pork pie that will impress your friends and family. From crafting the perfect hot water crust pastry to preparing the succulent pork filling and rich jelly, this guide will walk you through every stage of the process.

Why Make Your Own Pork Pie?

While you can readily buy pork pies from supermarkets and bakeries, making your own offers several advantages:

• Superior Flavor: Homemade pork pie boasts a fresher, more intense flavor profile than commercially produced options.
• Customization: You have complete control over the ingredients and can adjust seasonings to your liking. Want a spicier pie? Add more pepper or chili flakes! Prefer a milder flavor? Reduce the amount of herbs and spices.
• Quality Ingredients: You can select high-quality, ethically sourced pork and other ingredients, ensuring a superior final product.
• Satisfaction: There’s immense satisfaction in creating something delicious from scratch, especially a traditional dish like pork pie.
• Impress Your Guests: A homemade pork pie is a showstopper that will impress your guests at any gathering.

Ingredients

This recipe yields one large pork pie (approximately 9 inches in diameter).

For the Hot Water Crust Pastry:

• 500g (1 lb 2 oz) plain flour, plus extra for dusting
• 125g (4 1/2 oz) lard
• 125g (4 1/2 oz) butter
• 150ml (5 fl oz) water
• 1 tsp salt
• 1 egg, beaten, for glazing

For the Pork Filling:

• 750g (1 lb 10 oz) pork shoulder, diced (about 1cm/½ inch cubes)
• 250g (9 oz) pork belly, diced (about 1cm/½ inch cubes)
• 1 tbsp freshly ground black pepper
• 1 tsp ground mace
• 1 tsp ground nutmeg
• 1 tsp dried sage
• 1 tsp salt
• 1/2 tsp caster sugar
• 2 tbsp chopped fresh parsley

For the Jelly (Aspic):

• 500ml (17 fl oz) pork or chicken stock
• 2 leaves of gelatine (or agar-agar for vegetarian option)
• 1 tbsp sherry vinegar (optional, for flavor)

Equipment

• 9-inch springform cake tin or pork pie tin
• Rolling pin
• Large saucepan
• Mixing bowls
• Pastry brush
• Baking tray
• Small funnel (optional, for adding jelly)

Instructions

Step 1: Prepare the Hot Water Crust Pastry

1. Combine Dry Ingredients: In a large mixing bowl, sift together the flour and salt.
2. Melt the Fats: In a large saucepan, combine the lard, butter, and water. Heat over medium heat until the fats are completely melted and the mixture is simmering gently. It’s crucial that the mixture is simmering to properly cook the flour later.
3. Incorporate the Hot Liquid: 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.
4. Mix the Dough: Using a wooden spoon or spatula, quickly mix the liquid into the flour until a smooth, pliable dough forms. Be careful, as the mixture will be very hot.
5. Knead (Briefly): Turn the dough out onto a lightly floured surface. Knead it gently for about 1-2 minutes, just until it comes together into a smooth ball. Don’t over-knead, as this can make the pastry tough.
6. Shape the Dough: Divide the dough into two portions: approximately 2/3 for the base and sides, and 1/3 for the lid. Keep the larger portion covered with plastic wrap to prevent it from drying out while you work on the lid.

Step 2: Form the Pie Base and Sides

1. Prepare the Tin: Lightly grease the springform tin with butter or cooking spray. This will help prevent the pie from sticking.
2. Roll Out the Dough: On a lightly floured surface, roll out the larger portion of dough into a circle large enough to line the base and sides of the tin. The dough should be about ¼ inch thick.
3. Line the Tin: Carefully lift the rolled-out dough and place it into the prepared tin. Gently press the dough into the base and up the sides of the tin, ensuring there are no air pockets. Trim any excess dough from the top edge, leaving a slight overhang.
4. Reinforce the Sides (Optional): For extra stability, especially if you are using a springform tin, you can reinforce the sides of the pie with a strip of foil or baking parchment. This will prevent the sides from collapsing during baking.
5. Blind Bake (Optional): For a crispier base, you can blind bake the pastry before adding the filling. Line the pastry with parchment paper and fill it with baking beans or dried rice. Bake in a preheated oven at 180°C (350°F/Gas Mark 4) for 15-20 minutes. Remove the baking beans and parchment paper and bake for another 5-10 minutes, or until the pastry is lightly golden.

Step 3: Prepare the Pork Filling

1. Combine Ingredients: In a large mixing bowl, combine the diced pork shoulder, pork belly, black pepper, mace, nutmeg, sage, salt, sugar, and parsley. Mix well to ensure all the ingredients are evenly distributed.
2. Fill the Pie: Pack the pork mixture tightly into the pastry-lined tin, ensuring it is evenly distributed. The filling should come almost to the top of the pastry case.

Step 4: Create the Pie Lid

1. Roll Out the Lid: On a lightly floured surface, roll out the remaining portion of dough into a circle large enough to cover the top of the pie. The dough should be about ¼ inch thick.
2. Place the Lid: Carefully lift the rolled-out dough and place it over the top of the pie, covering the pork filling.
3. Seal the Edges: Trim any excess dough from the edges, leaving a slight overhang. Crimp the edges of the lid and the base together to seal the pie. You can use a fork or your fingers to create a decorative edge. Ensure a tight seal to prevent the filling from leaking out during baking.
4. Create a Steam Vent: Cut a small hole (approximately 1 inch in diameter) in the center of the lid to allow steam to escape during baking. This will prevent the lid from puffing up and cracking. You can use a sharp knife or a cookie cutter.
5. Glaze the Lid: Brush the top of the pie with the beaten egg. This will give the pie a beautiful golden-brown color and a glossy finish.

Step 5: Bake the Pork Pie

1. Preheat the Oven: Preheat your oven to 180°C (350°F/Gas Mark 4).
2. Bake: Place the pork pie on a baking tray and bake in the preheated oven for 1 hour and 30 minutes to 2 hours, or until the pastry is golden brown and the filling is cooked through. The internal temperature of the pork filling should reach 74°C (165°F). Use a meat thermometer to ensure the pork is cooked safely. If the crust is browning too quickly, you can tent it with foil.
3. Cool: Remove the pork pie from the oven and let it cool completely in the tin before adding the jelly. This is crucial, as adding the jelly while the pie is hot can cause it to melt and leak out.

Step 6: Prepare the Jelly (Aspic)

1. Soften the Gelatine: Soak the gelatine leaves in a bowl of cold water for about 5-10 minutes, until they are softened and pliable. If using agar-agar, follow the package instructions for preparation.
2. Heat the Stock: In a saucepan, heat the pork or chicken stock over medium heat until it is simmering gently. Do not boil.
3. Dissolve the Gelatine: Remove the softened gelatine leaves from the cold water and squeeze out any excess water. Add the gelatine to the hot stock and stir until it is completely dissolved. If using agar-agar, add it to the simmering stock and stir until it is completely dissolved.
4. Add Flavor (Optional): Stir in the sherry vinegar (if using). This adds a subtle tang to the jelly that complements the richness of the pork.
5. Cool Slightly: Let the jelly cool slightly before pouring it into the pie. It should still be liquid but not hot enough to melt the pastry.

Step 7: Add the Jelly to the Pie

1. Pour in the Jelly: Using a small funnel or a spoon, carefully pour the cooled jelly into the hole in the center of the pie. Pour slowly, allowing the jelly to seep down into the pie and fill any gaps between the pork and the pastry. You may need to add the jelly in stages, allowing it to settle before adding more.
2. Refrigerate: Once the pie is filled with jelly, refrigerate it for at least 4 hours, or preferably overnight, to allow the jelly to set completely.

Step 8: Serving and Storage

1. Remove from Tin: Once the jelly is set, carefully remove the pork pie from the springform tin.
2. Slice and Serve: Slice the pork pie into wedges and serve cold.
3. Storage: Store the pork pie in the refrigerator for up to 3-4 days.

Tips for Success

• Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of your pork pie. Choose good-quality pork, butter, and stock.
• Don’t Overwork the Pastry: Overworking the pastry can make it tough. Mix the dough just until it comes together.
• Ensure the Pastry is Hot: The hot water crust pastry relies on the hot fat to cook the flour and create a strong, stable structure. Make sure the liquid is simmering when you add it to the flour.
• Blind Bake for a Crisper Base: If you prefer a crisper base, blind bake the pastry before adding the filling.
• Cool Completely Before Adding Jelly: Adding the jelly to a hot pie can cause it to melt and leak out.
• Allow Plenty of Time for Setting: Give the jelly ample time to set completely in the refrigerator.
• Get Creative with Seasonings: Feel free to experiment with different herbs and spices in the pork filling to create your own unique flavor.

Variations

• Game Pie: Replace some of the pork with other game meats, such as venison or pheasant.
• Apple and Pork Pie: Add diced apple to the pork filling for a sweet and savory twist.
• Spicy Pork Pie: Add chili flakes or cayenne pepper to the pork filling for a spicy kick.
• Vegetarian ‘Pork’ Pie: Substitute the pork with a mixture of mushrooms, lentils, and other vegetables. Use vegetarian gelatine alternative (agar-agar) for the jelly.

Troubleshooting

• Pastry is too tough: You may have over-kneaded the dough. Be gentle when mixing and kneading.
• Pastry is collapsing: The pastry may not have been hot enough when you made the dough. Ensure the fat and water mixture is simmering before adding it to the flour. Also ensure you’ve used enough fat.
• Filling is dry: You may have overcooked the pie. Check the internal temperature of the pork filling with a meat thermometer.
• Jelly is not setting: You may not have used enough gelatine, or the stock may not have been hot enough to dissolve the gelatine properly. Follow the instructions carefully and ensure the stock is simmering.

Nutritional Information (Approximate)

Nutritional information will vary depending on the ingredients used. However, a rough estimate per slice (assuming 8 slices per pie) is:

• Calories: 450-550
• Fat: 30-40g
• Protein: 20-25g
• Carbohydrates: 20-30g

Conclusion

Making your own pork pie is a labor of love, but the result is well worth the effort. This detailed guide provides all the information you need to create a delicious, homemade pork pie that will impress your friends and family. So, gather your ingredients, roll up your sleeves, and get ready to bake a culinary masterpiece!