Cooking Lucid
Pork Pie
Hand-raised hot water crust pastry filled with seasoned pork and a jellied stock. A Melton Mowbray classic — perfect for picnics and pub lunches.
Prep 45 min
Cook 1h 30m
Total 2h 15m
Serves 8
Ingredients
Step 1 — Hot water crust
- 3 cups all-purpose flour
- 1 tsp salt
- 5 oz lard
- ¾ cup water (boiling)
- 1 egg (beaten, for glaze)
Step 2 — Filling and jelly
- 1.5 lbs pork shoulder (coarsely ground)
- ½ lb pork belly (minced)
- 1 tsp fresh sage (chopped)
- ½ tsp nutmeg
- ½ tsp white pepper
- 1 tsp salt
- 1 packet gelatin
- 2 cups pork stock
Instructions
- 1
Make crust and fill
Mix flour and salt. Melt lard in boiling water, pour into flour, mix to dough. Line a pie mold with two-thirds of dough. Fill with seasoned pork mixture.
- 2
Bake
Cover with remaining pastry, seal, cut vent. Brush with egg. Bake at 375°F 1½ hours until internal temperature reaches 165°F. Cool completely.
- 3
Set jelly and serve
Dissolve gelatin in warm stock. Pour through vent hole. Refrigerate until jelly sets. Serve cold in thick slices with piccalilli.
Nutrition per serving: 480 cal · 22g protein · 28g carbs · 32g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
