Easiest Way to Make Perfect Pork Pies

Pork Pies. A pork pie is a traditional English meat pie, served either at room temperature or cold. It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. It is normally eaten as a snack or with a salad.

Ever wondered how pork pies are made? Get the full history and 'making of' right here! Subscribe to Discovery UK for more great clips. You can have Pork Pies using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Pork Pies

1. It's of for the hot water pastry.
2. It's 450 g of x plain flour.
3. Prepare 200 ml of x water.
4. Prepare 160 g of x lard.
5. Prepare of for the filling.
6. You need 400 g of x pork shoulder.
7. Prepare 55 g of x pork belly.
8. Prepare 55 g of x ham or bacon.
9. It's of herbs (opt) parsley sage and rosemary.
10. It's 1 of x egg for brushing.
11. Prepare of salt and peper.
12. It's 1 L of x chicken stock reduced to 200ml.

Make your own pork pies for a perfect picnic bite, buffet treat or lunchbox snack. Choose from our traditional raised shortcrust pies, individual mini pies and more. How to make a pork pie. It's a British favourite and the king of pies, but how many people can say A traditional pork pie as I was taught to make it.

Pork Pies instructions

1. Dice all the meat, I used a braised ham hock so that I shredded with my hands, then chop herbs if using and combine all in a large bowl..
2. Add a generous amount of seasoning and with your hands mix thoroughly, if you are not sure about the seasoning levels, cook a small amount of the mixture and let it cool before tasting..
3. Combine the lard and water in a pan and bring to a simmer, make a well in the centre of the flour and pour in the melted water and fat mixture. Then stir to a dough with a spoon..
4. Work the mixture with your hands into a smooth dough and cover with cling film to prevent it drying out, grease 5 Dario moulds with butter or lard and divide the dough into 5 even pieces (I originally planned to make 4 but there was enough pastry and filling for 5).
5. Cut 1/4 of each piece of dough and reserve for the pie lid, form the rest into a ball and roll out to around 1/2 cm. Then work into the greased Dario mould and with your fingers raise the pastry so that it protrudes the lip of the mould by about 1/2 cm.
6. Divide the meat filling evenly between the 5 moulds, roll out the pie lid to 1/2cm, brush the rim of the pastry with water to help the pastry lid stick..
7. Sit the pie lid onto the pie and gently press the 2 pastries together and press them to a thickness of 1/2 cm. There should be too much pastry now so with a knife or kitchen scissors give a trim but leave a lip of 1/2 cm. Now crimp forefinger of one and and tomb and forefinger of the other work your way around the rim, this aids presentation but also make sure the pastry with stay in place.
8. Make a hole for steam to escape while baking, I insert a small knife and twist through 90 degrees. Then brush with egg wash thoroughly, I do them all once and then repeat..
9. Bake at 180c for 90 minutes, use a knife to create another smaller hole and if needed re-open the hole you made prior to baking. This helps to fill in the jelly. I made this heavily reduced chicken stock but you can buy a good quality one and reduce it to about 1/5 this should make it jellify'd. take your time to pour in the stock.
10. These pies eat best either cold from the fridge or room temperature, in the second image I'm demonstrating how much I like pickle with mine, these images are taken from my youtube channel, feel free to see me there.https://www.youtube.com/watch?v=tALwiPOvBEk.

For a more authentic pie, instead of using minced pork. The mention of pork pies for many people - particularly in the United Kingdom - will conjure The pork pies on this page are very different and are designed to form the centrepiece of a hearty meal on a. The pork pie is a classic English savoury pie that dates back to the medieval ages. It is different from most pies in that it is usually made with hot-water crust pastry, which must be made with warm. Over the years, Pork Pie™ has become the place where a drummer can hot rod an existing kit with edges and refinishing, or design the kit of their dreams.