Hand-Raised Pork Pie

Name: Hand-Raised Pork Pie
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: British
Ingredients: 300 g coarsely minced pork; 200 g rindless belly pork; ¼ tsp chopped fresh thyme; ½ tsp white pepper; ½ tsp black pepper; ½ tsp ground allspice; 10 grates of nutmeg; 1 small pinch of ground mace; 1 tsp chopped fresh sage (optional); 120 ml water; 100 g lard, diced, plus extra for greasing moulds; 200 g plain flour; 80 g strong white flour; Pinch of salt; 1 egg yolk, beaten; 200 ml white pork or chicken stock; 200 ml white pork or chicken stock; 1 leaf of gelatine

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
2 hr

Appears in

Strong and Northern

By Katie Fisher

Published 2019

About

Ingredients

For the Pie Filling

300 g coarsely minced pork
200 g rindless belly pork
¼

Europe
United Kingdom
Sheffield
Pie

Method

Preheat the oven to 180°C and grease a 15cm springform pie tin. Place all the ingredients for the filling into a large bowl and mix together really well.

For the Hot Water Pastry

Place the water and lard into a saucepan over a medium heat.