The pork pie is a British classic that’s a staple of picnic hampers and ploughman’s lunches.
So we thought we’d take a look at how you can make a wonderful homemade pork pie that your family and friends will love.
Did you know…?
- Modern pork pies are descendants of medieval raised meat pies. Then, cooks used a dense hot water crust pastry as a way of preserving the filling.
- Many medieval meat pies were sweetened with fruit, and they were meant to be eaten cold. The crust would be thrown away.
- A 1747 recipe collection by cook Hannah Glasse had a recipe for a Cheshire pork pie filled with layers of pork loin and apple, sweetened with a little sugar, and filled with half a pint of white wine.
- The current raised crust pork pie without sweet ingredients became popular in the 19th century.
- The famous Melton Mowbray pork pie, which has protected status, is named after the town in Leicestershire.
- Its pork pie trade began around 1831 thanks to a local baker, though it’s also claimed that the town’s pies became popular with hunters in the area in the late 18th century.
- The main distinctive feature of a Melton Mowbray pie is that it is made with a hand-formed crust.
- There are two types of pie – those made in a mould and those which are freestanding. Melton Mowbray pies are freestanding.
- In Yorkshire, pork pies are often served hot with gravy and mushy peas.
- A gala pork pie includes some chicken meat and a hard-boiled egg.
How can you make the perfect pork pie with a hot water crust?
Combine minced pork shoulder, half minced and half chopped pork shoulder, cubed smoked bacon, nutmeg, sage, thyme, mace, and salt and pepper to make your filling mixture.
To get a good hot water crust, put your flour in a large bowl. Put your lard and water into a small pan and heat them gently until the lard melts. Bring this just to the boil and stir it into the flour using a wooden spoon. When your mixture is cool enough to handle, knead it well until smooth. It should still feel pretty warm.
Put a quarter of the pastry aside for a lid and wrap it in clingfilm. Roll out the rest of the dough to a circle and put it in a non-stick cake tin with a removable bottom. Press the dough to the bottom and gently up the sides of the tin. Do this while the pastry is still warm. Make sure there are no holes and fill with your meat filling.
Pack it down well and roll out the lid. Put it on top, then press it down and pinch all along the edge to seal the pie. Use the handle of a wooden spoon and make a hole in the centre for steam to escape. Bake for 30 minutes at 180C or gas mark 4 then reduce the heat to 160C or gas mark 3 and cook for 90 minutes more. Brush the top with beaten egg and return to the oven for 20 minutes more.
Leave until cold. Pour a room temperature stock and gelatine mixture a little at a time into the steam hole. Leave to set in the fridge overnight. Cut and enjoy!
See the dishes we create with pork in our dine page.
