Classic British Pork Pie

Ingredients

• For the pastry crust: For the pastry crust:
• 300g (2 ½ cups) all-purpose flour 300g (2 ½ cups) all-purpose flour
• 150g (2/3 cup) unsalted butter, cold and cubed 150g (2/3 cup) unsalted butter, cold and cubed
• 50g (1/4 cup) lard, cold and cubed 50g (1/4 cup) lard, cold and cubed
• 1/2 tsp salt 1/2 tsp salt
• 6-8 tbsp ice water 6-8 tbsp ice water
• For the pork filling: For the pork filling:
• 500g (1.1 lb) minced pork 500g (1.1 lb) minced pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tsp dried thyme 1 tsp dried thyme
• 1 tsp dried sage 1 tsp dried sage
• 1/2 tsp ground black pepper 1/2 tsp ground black pepper
• 1/2 tsp salt 1/2 tsp salt
• 1 tbsp Dijon mustard 1 tbsp Dijon mustard

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 30g (total), 12g (saturated)
• Carbohydrates: 25g (total), 2g (sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry crust. Add the cold butter and lard, then use your fingertips to rub the fat into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In the meantime, prepare the pork filling. In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
4. 4.
   In a separate bowl, combine the minced pork, sautéed onion and garlic, dried thyme, dried sage, black pepper, salt, and Dijon mustard. Mix well until all the ingredients are evenly incorporated.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Remove the pastry dough from the refrigerator and divide it into two portions, one slightly larger than the other. Roll out the larger portion to fit the base and sides of a 9-inch pie dish.
7. 7.
   Fill the pastry-lined dish with the pork filling, pressing it down gently to ensure there are no air pockets.
8. 8.
   Roll out the remaining pastry to create a lid for the pie. Place it over the filling and seal the edges by crimping them together.
9. 9.
   Make a small hole in the center of the pie to allow steam to escape during baking.
10. 10.
    Bake the pork pie in the preheated oven for 45-50 minutes, or until the crust turns golden brown.
11. 11.
    Once baked, remove the pie from the oven and let it cool completely before serving. This pie is traditionally served cold.

Treat your ingredients with care...

• Pork — Choose lean minced pork for a healthier option. Make sure to cook the pork thoroughly to ensure food safety.
• Dijon mustard — Use a good quality Dijon mustard to add a tangy flavor to the pork filling.

Tips & Tricks

• For a more flavorful filling, marinate the minced pork with the herbs and spices overnight before assembling the pie.
• Serve the pork pie with a dollop of English mustard or a side of pickles for an extra kick of flavor.
• If you prefer a crispier crust, brush the top of the pie with beaten egg before baking.
• Leftover pork pie can be refrigerated and enjoyed as a delicious cold snack the next day.
• Experiment with different herbs and spices in the pork filling to create your own unique flavor profile.

Serving advice

Slice the pork pie into individual portions and serve it as a main course or as part of a buffet. Accompany it with a side of mixed greens or a fresh salad for a balanced meal.

Presentation advice

To enhance the presentation, garnish the pork pie with a sprig of fresh thyme or sage. Serve it on a wooden cutting board or a decorative pie dish to showcase its rustic charm.