How to make an easy traditional British pork pie

by Book Recipe
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)

  • 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
  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 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!

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