A pork pie is a traditional British savory pastry consisting of a filling of seasoned, minced pork, encased in a hot water crust pastry. The filling is made by combining minced pork with herbs and spices, such as thyme, sage, and nutmeg, which give the pie a rich and aromatic flavor. The hot water crust pastry is made from a mixture of flour, lard, and water, which gives it a flaky and buttery texture. The pie is typically baked until the pastry is golden brown and the filling is cooked through.
Nutrition Information:
Nutrient
Amount
Total Fat
30g
Saturated Fat
10g
Trans Fat
0g
Cholesterol
100mg
Sodium
500mg
Total Carbohydrates
40g
Dietary Fiber
2g
Sugars
2g
Protein
20g
Ingredients:
Ingredient
Quantity
Minced pork
500g
Thyme
1 tsp
Sage
1 tsp
Nutmeg
1/2 tsp
Flour
300g
Lard
150g
Water
150ml
Cooking Instructions:
Step 1: In a bowl, combine the minced pork, thyme, sage, and nutmeg. Mix well until the seasoning is evenly distributed throughout the meat.
Step 2: In a separate bowl, mix the flour and lard together until the mixture resembles breadcrumbs. Gradually add the water, stirring with a fork, until a dough forms.
Step 3: Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion to fit the base and sides of a pie dish. Place the rolled-out dough in the pie dish, pressing it against the sides.
Step 4: Fill the pastry case with the seasoned minced pork, packing it tightly to ensure there are no air pockets. Roll out the smaller portion of dough to fit the top of the pie. Place the dough on top of the filling, pressing the edges together to seal.
Step 5: Use a sharp knife to make a small hole in the center of the pie to allow steam to escape during baking. Brush the top of the pie with beaten egg for a golden finish.
Step 6: Bake the pork pie in a preheated oven at 180°C (350°F) for 45 minutes to 1 hour, or until the pastry is golden brown and the filling is cooked through. Allow the pie to cool for a few minutes before serving.
