Name: Pork Pie
Yield: Serves 10
Ingredients: milk or egg to glaze; 7 fl oz / 200 ml water; 9 oz / 255 g lard; 1 tbsp salt; 1½ lb / 680 g plain flour; ½ tbsp finely chopped sage or thyme; 1 tbsp finely chopped parsley; 1 tsp freshly ground black pepper; 1 lb / 455 g lean pork; ¼ tsp freshly grated nutmeg; 4 oz / 110 g streaky bacon; 12 peppercorns; 1 lb / 455 g belly pork; 1 celery stalk; 4 pt / 2.30 l water; 1 carrot; 2 lb / 900 g pork bones; 1 pig’s trotter, split in two

Preparation info

Serves
10

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

A traditional hot-water crust pork pie is not food for the faint-hearted, containing, as it does, a couple of pounds of pork, some bacon, and half a pound of lard. It is not food for everyday, but, once in a while, it should do no harm. Although it does require some time spent in preparation, it is a most satisfying thing to produce. When it is finally turned out of its tin and sliced, it will be the subject of much admiration with its dark golden, meltingly crisp, short pastry (which is be