Classic British Pork Pie (Hot-Water Crust)

Instructions

1. 1

   Prep the meat: keep everything cold. Cube the pork shoulder and pork belly so they’ll pass through a grinder easily. Grind/coarsely mince the pork shoulder and pork belly together (or use pre-minced pork but keep it chilled).

2. 2

   Season the mince: put the minced pork in a bowl and mix in the 2 tsp sea salt, black pepper, nutmeg, mustard powder (if using) and chopped thyme. Add 1 large egg and 1 tbsp cold water and mix to combine. Taste a tiny pinch fried in a pan (optional) and adjust seasoning. Cover and chill for 30 minutes to let flavours settle.

3. 3

   Make the hot-water crust pastry: put the lard and 200 ml boiling water in a small saucepan and heat gently until the lard has fully melted and the mixture is just simmering. Remove from the heat and let the fat-water cool for about 1–2 minutes — it should still be hot but not scalding. Beat 1 large egg in a small bowl and whisk a spoonful of the hot fat-water into it to temper, then whisk the egg mixture back into the saucepan. Sift the 450 g flour and 1 tsp salt into a bowl, make a well and pour in the hot fat-egg mixture. Stir with a wooden spoon until it comes together, then turn out and knead briefly until smooth. Wrap in clingfilm and chill for 30 minutes.

4. 4

   Preheat the oven to 200°C (fan 180°C). Grease a 20 cm (8 in) deep loose-bottom pie tin or similar and dust your work surface with a little flour. Remove pastry from the fridge and divide: about two-thirds for the case, one-third for the lid. Roll the larger piece to a circle big enough to line the tin and up the sides. Press the pastry into the tin, making sure the base and sides are even and there are no large air gaps. Trim the edges so there’s a good overhang for sealing later.

5. 5

   Fill the pie: pack the seasoned pork filling into the pastry case, pressing down gently as you go to remove big air pockets but don’t compact it like a meatloaf — a little room for juices improves texture. Leave about 1.5 cm (1⁄2 in) gap beneath the rim for the lid to sit into. Score or mark the top of the filling so it settles evenly. Trim the lid to size, dampen the rim with a little water and seal the lid snugly. Make one small central vent hole (or leave a small pastry plug you can remove after baking to pour in the aspic). Brush all over with the egg + milk wash.

6. 6

   Bake in two stages for a deep golden crust: put the pie in the oven at 200°C for 25 minutes, then reduce the oven to 170°C and bake for a further 35 minutes (total about 60 minutes) until the pastry is deeply golden.

7. 7

   Check the filling temperature: the centre should reach at least 71°C (160°F). If it hasn’t, return to the oven for another 10–15 minutes and re-check.

8. 8

   Make the aspic: while the pie bakes (or immediately after), bloom 9 g powdered gelatine in 2 tbsp cold water for 5 minutes. Heat 500 ml strong stock until just under a simmer, remove from the heat and stir in the bloomed gelatine until fully dissolved. Allow the stock to cool to warm (about 10 minutes) — warm enough to flow but not hot enough to melt the inside of the baked pie.

9. 9

   Cool the pie until it is warm, not hot — about 30–45 minutes at room temperature. If you baked with a removable plug, remove it now (or pierce the vent hole) and carefully pour the warm aspic into the cavity using a funnel or small ladle until the pie is nearly full. Replace the pastry plug or seal the hole with a small disc of pastry. Brush the top with a final egg wash if you like, then leave the pie to cool a little more before chilling.

10. 10

    Chill the pie, uncovered in the fridge, for at least 6 hours or overnight so the aspic sets firm. Before serving, remove from the tin and slice with a sharp knife. Keep refrigerated and eat within 4–5 days.

Tips

• Keep everything cold when handling the meat — chill bowls, mince in short bursts and return to the fridge between steps if the pork feels warm.
• If you don’t have a meat grinder, buy good coarse minced pork and fold in small-diced pork belly for texture and fat pockets.
• Use a probe thermometer to check the filling reaches 71°C (160°F) — visual cues alone can be misleading.
• Make the pie a day ahead — flavours settle and the aspic sets firmer, making cleaner slices.
• If your pastry cracks when placing the lid, patch with a little pastry paste (flour + water) and press to seal; small hairline cracks will seal with the egg wash.

Substitutions

• Lard → 150 g lard + 50 g unsalted butter

  Stays close

• Powdered gelatine → 4 gelatine sheets (bloomed as per pack instructions)

  Stays close

• Plain white flour (pastry) → gluten-free plain flour mix (check for xanthan gum)

  Noticeably different

• Pork belly → streaky bacon (fatty), finely chopped

  Stays close

Nutrition

Per serving · estimated

820

Calories

25 g

Protein

43 g

Carbs

59 g

Fat

2 g

Fibre

2 g

Sugar

900 mg

Sodium

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