Cold Pork Pie


Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in

Meat Manifesto

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.


For the Pastry

  • 1 cup lard, chilled, cubed
  • cups cake flour
  • ½ tsp sea salt
  • egg, lightly beaten


    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 feel moist.
    • Shape into a ball, wrap in plastic clingwrap and refrigerate for 1 hour.

    For the Filling

    • In a large, deep pot on the stovetop, heat the olive oil and bring the trotters, shoulders, belly and bones, peppercorns, onion, carrot, celery, bay leaves, parsley and enough water to cover it all, to a boil.
    • Reduce heat and simmer, covered, for 1 hour.
    • Strain the liquid through a fine sieve and reserve the meat and spice mixture, discarding the trotters and bones.
    • Reduce the cooking liquid for a further 20–25 minutes. Cool.
    • Meanwhile, in a deep bowl, toss together the par-cooked shoulder and belly along with the bacon, salt, cumin, cayenne pepper, nutmeg, mace and white and black pepper. Cool.