Cold Pork Pie

Name: Cold Pork Pie
Cook time: 4 h
Total time: 4 h
Yield: Serves 6–8
Ingredients: egg, lightly beaten; ½ tsp sea salt; 1 carrot, roughly chopped; 2–3 pig’s feet, cleaned; 1 bunch flat-leaf parsley; 1 kg pork shoulder, rind removed, cubed; 6 black peppercorns, whole; 2 bay leaves; 1 tsp cayenne pepper; 4½ cups cake flour; 250 g pork belly, rind removed, cubed; 1 celery stalk, roughly chopped; olive oil, to cover the base of a pot; 1 onion, peeled, roughly chopped; 1 cup lard, chilled, cubed; 1 tsp black peppercorns, crushed; 1½ tsp salt, plus more to season; ½ tsp nutmeg, freshly grated (or powder); 1 Tblsp cumin seeds; 1 tsp white pepper, finely ground; ½ tsp mace powder; 250 g pork bones; 250 g bacon, finely chopped

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
4 hr

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

A real pork pie is actually served cold. Like a brawn or terrine, but set inside pastry. It’s a cool weekend project that isn’t as intimidating as it looks.

Ingredients

For the Pastry

1 cup lard, chilled, cubed
4½ cups cake flour
½

Method

For the Pastry

In a mixing bowl, rub the lard into the flour until small clumps form.
Add salt and 1 cup of warm water, stirring until dough forms. Add more water or flour, kneading as you work. It should easily hold together and still