Traditional Pork Pie

A golden, brittle crust housing a juicy, well-peppered pork filling. The shimmering jelly fills every gap for a firm yet melting texture.

• Prep time: 45 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 975
• Protein: 28 g
• Carbs: 80 g
• Fat: 61 g

Ingredients

• 333.3 g Pork shoulder blade ( hand-diced into small cubes )
• 133.3 g Pork belly ( coarsely minced )
• 300 g Wheat flour
• 100 g Lard
• 100 ml Mineral water
• 133.3 ml Madeira jelly ( liquefied by heating )
• 0.7 piece Egg ( beaten for egg wash )
• 0.7 tsp Gray sea salt
• 0.7 tsp Black pepper ground
• 0.7 pinch Allspice
• 0.7 pinch Nutmeg
• 0.7 tsp Thyme ( leaves only )

Instructions

1. Filling preparation

   Hand-cut the pork shoulder into 5mm cubes. Coarsely mince the pork belly. Mix the meats with sea salt, ground black pepper, nutmeg, thyme, and allspice. The filling should be homogeneous but retain texture.

2. Hot water crust pastry

   In a saucepan, bring the mineral water and lard to a rolling boil. Pour all at once onto the flour in a bowl. Work with a spatula then by hand until the pastry is supple and smooth. It must be hot to remain workable.

3. Pie assembly

   Line a deep tin with two-thirds of the warm pastry. Press firmly against the sides. Fill with the meat, packing it down hard to avoid air pockets. Cover with the remaining pastry, seal the edges by pinching tightly, and cut a hole in the center.

4. Baking and glazing

   Bake at 180°C. After 30 minutes, brush the top with beaten egg. Continue baking until the crust is deep amber and the escaping juices run clear. Let cool completely out of the oven.

5. Jelly injection

   Heat the Madeira jelly until liquid. Carefully pour it through the hole of the cooled pie using a small funnel. Chill for at least 12 hours so the jelly sets and encases the meat.

Chef's tips

• Don't overwork the pastry once the water is added, or it will become elastic and hard to mold.
• Wait until the pie is completely cold before injecting the jelly, otherwise the crust will soak it up.
• Pepper is key: don't be afraid to season the meat heavily.

Storage

Keep refrigerated for up to 4 days. Do not reheat, best served cold.