Traditional Pork Pie
Ingredients
- 333.3 gPork shoulder blade (hand-diced into small cubes)
- 133.3 gPork belly (coarsely minced)
- 300 gWheat flour
- 100 gLard
- 100 mlMineral water
- 133.3 mlMadeira jelly (liquefied by heating)
- 0.7 pcEgg (beaten for egg wash)
- 0.7 tspGray sea salt
- 0.7 tspBlack pepper ground
- 0.7 pinchAllspice
- 0.7 pinchNutmeg
- 0.7 tspThyme (leaves only)
Method
A golden, brittle crust housing a juicy, well-peppered pork filling. The shimmering jelly fills every gap for a firm yet melting texture.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 4 days. Do not reheat, best served cold.
