Name: Pork Pie
Ingredients: 1 ltr well flavoured meat stock (ideally pork, but veal, chicken is fine); 1 tsp mixed allspice; 1 kg pork shoulder, half cut into 5mm cubes, half coarsely minced; 2 tsp salt; 100 g lean back bacon, finely chopped; 1 tbsp freshly chopped sage; ½ tsp grated nutmeg; 1 tsp fresh thyme leaves; 450 g lard; 5 mm cubes, half coarsely minced; 250 g rindless pork belly, half cut into; 1 kg plain flour; 500 ml water; 12 sheets leaf gelatine

Preparation info

Difficulty
Medium

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

Like so many dishes in this book the humble pork pie scales the heights of gastronomy when done properly. However, when churned out from factories using cheaper ingredients the results are a pale shade of the original. The pie is made in three stages and each stage is crucial. The pastry is made up of a hot water crust which is a combination of hot water, lard and flour. This becomes a hard and protective shell. Inside a mixture of pork and bacon cut into small dice is combined with spice a