Pork pies are always a good idea. They are the perfect addition to any party table and surprisingly easy to make. These ones use a traditional hot water crust pastry but don’t let that scare you off if you are new to pastry. Have a go and let me know how you get on.
Homemade pork pies beat any supermarket pork pie every time!
For the hot water crust pastry:
- 265g plain flour (plus extra for dusting)
- 55g strong white bread flour
- 55g unsalted butter (chilled and cubed)
- 65g lard
- 1 tsp salt
- 135ml boiling water
- 1 egg (lightly beaten, for binding and glazing)
For the filling:
- 1 onion (peeled and finely chopped)
- 380g pork loin (finely chopped)
- 100g unsmoked back bacon (finely chopped)
- small bunch of parsley (leaves only, chopped)
- salt and pepper (for seasoning)
- 2 small sheets of leaf gelatine
- 1/2 chicken stock cube
- 300ml boiling water
Step 1 – prepare
Heat your oven to 190ºC.
Have ready a 12-hole deep muffin tin.
Step 2 – make the pork filling
Put the onion, pork, bacon and parsley into a large bowl. Season with salt and pepper and mix well.
Cover and set aside.
Step 3 – make the hot water crust pastry
Put both flours in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
Heat the lard in a pan until melted. Dissolve the salt in the boiling water and combine with the melted lard.
Pour the liquid into the flour and mix with a spoon until cool enough to handle. On a lightly floured surface, work the dough into a ball and leave to cool slightly.
Step 4 – roll and cut the pastry
Working quickly, roll the dough to about 3mm thickness.
Using a 12cm cutter, cut out 12 rounds to line the muffin tins. Put them into the muffin tin, shaping to fit the sides. The pastry should come to slightly above the rim of each mould.
Using a 7cm cutter, cut out 12 rounds for the lids. Using the end of a spoon (or similar) make a hole in the middle of each lid, about 5mm.
Step 5 – filling the pastry cases
Put a heaped tablespoon of the filling into each pastry case.
Brush the pastry case rims with the beaten egg. Place the lids on top and crimp the edges well to seal.
Brush the pastry lids with beaten egg.
Step 6 – bake
Bake the pies for 50 minutes until golden brown.
Step 7 – add the gelatine and chill
While the pies are baking, soak the leaf gelatine in cold water for about 5 minutes until soft.
Meanwhile dissolve the chicken stock cube in the boiling water.
Drain the gelatine and squeeze to remove any excess liquid, add to the stock and stir until completely dissolved.
When the pies come out of the oven, you may need to enlarge the holes on the top to allow you to add the gelatine. Carefully pour a little of the gelatine into each of the pies.
Leave the pies to cool and once cold, chill for a couple of hours.
Step 8 – enjoy
I actually couldn’t wait to try one so I had one hot (without the gelatine) just minutes after coming out of the oven!