Pork Pie

Name: Pork Pie
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: oil for the bowl; about 150 ml/ ¼ pint firmly jellied chicken or pork stock, warmed to a liquid; melted butter; 2 tsp salt; 250 g/ 9 oz lard, diced; 800 g/ 1¾ lb plain flour; 140 g/ 5 oz onion, chopped; freshly grated nutmeg; 150 ml/ ¼ pint dry white wine; salt and pepper; 1 egg, beaten; 900 g/ 2 lb chopped shoulder of pork

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Hot-water crust pastry gives essential strength to raised pies, that is pies which stand alone without the benefit of a container and which are normally eaten at room temperature.

Ingredients

For the Hot-Water Crust

800 g/ 1¾ lb plain flour
250 g/ 9

Europe
United Kingdom
Main course
Pie

Method

First make the crust: sift the flour into a food processor. In a saucepan, bring 300 ml/ ½ pint of water with the diced lard and salt to a rapid boil. With the processor at full speed, carefully pour this