Ploughman’s Porky Pie

Ploughman’s Porky Pie

If you are feeling ambitious, then try to make your own hot water crust pastry in the form of this delicious porky pie. Served with pickles, salad and cheese, it’s the perfect hearty meal.

porky pie

  • 1 egg yolk
  • 300g of plain flour
  • 75g of lard
  • 75g of butter

For the filling

  • 500g of pork shoulder steak
  • 200g of smoked bacon
  • ½ tsp ground allspice
  • 1 tbsp of finely chopped sage

For the jelly

  • 1 gelatin leaf
  • 500ml chicken stock

Ploughman’s Porky Pie

First of all, heat up your oven to 180 degrees C, then grease a pan and line it with baking parchment. To make the filling, chop the meat by using a food processor, leaving in the chunky bits. Add in the spices and sage, then let the meat chill. In the meantime, soak the gelatin in cold water for 10 minutes while you reheat the stock. Dissolve it in, then let it sit.

Secondly, mix the flour and salt in a bowl, placing the egg yolk on top. Heat up the lard and butter along with 75m of water into a saucepan. Once is starts boiling, pour it over the flour ix, stirring vigorously. After it cools slightly, form a smooth dough and cover it with cling film.

Next, roll out 2/3 of the dough into a rectangle about 0.5 cm thick. Lay out the pastry into a tin, pressing it onto the sides and leaving a little bit of overhang. Fill it up with the pork mixture, then roll the rest of the pastry on top to cover it. Brush the edges with a beaten egg, then make a hole in the dough with a fork. Bake for 45 minutes.

Lastly, pour the jelly inside through the little vent and let it chill for a few hours. Serve the slices onto large plates with sides of pickles, cheese or a simple salad.

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