How to make an easy traditional British pork pie

A cracking traditional British pork pie recipe using springform tins to make the shaping easy. A great Modern British classic and well worth the time and effort to make!

Pork pie filling (this was enough filling for 3-4 pies):

I used an equal mix of pork belly and pork shoulder. This was trimmed and cut into small dice but you could mince it if you want to. I prefer the texture when the meat is cut by hand.
Fresh Thyme leaves
Freshly ground black pepper
Salt

Pastry (This was more than enough for 4 pies)

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Traditional British Pork Pie

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 50 Minutes Cooking Time: 6 Hours 6 Hours Nutrition facts: 200 calories 20 grams fat

Ingredients

• Water 300g
• Butter 175g (You can use 175g of Lard instead or a mixture of the two)
• Salt 10g
• Flour 675g (13% protein content)

Pork stock to make the jelly (There was lots leftover which I froze to use for future pies and as pork stock)

• 2 large ham hocks
• 1 large carrot
• 1 large onion
• Thyme
• Black pepper
• Touch of mace

Instructions

1. Bring all the ingredients to a slow simmer in a pan and skim any impurities off of the surface during cooking.
2. Continue to cook for 6 hours on a low simmer, top up with water as necessary
   Remove the hocks and veg from the stock and strain off through a fine sieve and then muslin
3. Refrigerate the stock until needed
4. You must make sure the stock sets firmly to a jelly. If this does not happen you will need to add some gelatine to get this result. I didn’t need any gelatine but please use it if you need it.

Video recipe

Enjoy

You could substitute the homemade stock for a good quality store-bought pork or chicken stock. You will need to add enough gelatine for it to set in the fridge.

I hope you enjoy the recipe and let me know in the comments if you have any questions!