Gastronomixs

Pork pie

A traditional English pie filled with slow-cooked pork covered in a simple dough made with lard.

This recipe is for a pie with a 20cm diameter.

Pork pie

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Ingredients

1

kg

pork neck

400

g

pork belly

5

g

ground cloves

1

 

nutmeg, grated

3

sprigs

sage

3

sprigs

thyme

5

g

salt

5

g

freshly ground white pepper

575

g

all-purpose flour

200

g

lard

220

ml

water

1

 

egg

200

ml

stock

2

 

gelatin leaves

Preparation method

  • Preheat the oven to 160˚C.
  • Season the pork neck with the salt, white pepper, nutmeg, and ground cloves.
  • Put the pork neck in a roasting tray.
  • Place the sprigs of thyme and sage on top of the meat.
  • Cover the tray with aluminium foil.
  • Cook the meat for three to four hours until tender and it starts to fall apart.
  • Chop the pork belly into a coarse tartar and store in the refrigerator until needed.
  • Use two forks to pull the pork neck apart while it is still warm and store in the refrigerator.
  • Line a 20cm pie dish with baking paper.
  • Put the water and lard in a pan and bring to the boil whilst stirring.
  • Stir in the flour once the lard has dissolved.
  • Put the dough on a clean work surface and knead to create a smooth dough.
  • Divide the dough into three equal-sized pieces.
  • Roll out the dough to about 20cm wide and place at the bottom of the pie dish.
  • Roll out the second part of the dough vertically until it is long and wide enough to cover the edge of the pie dish as a single piece.
  • Stick the pie edge to the bottom by lightly moistening the pie bottom with water.
  • Mix the finely chopped pork belly with the pulled pork neck and fill up the pie dish to just a few millimetres under the edge.
  • Pull the edges of the pie a little toward the centre.
  • Roll the last bit of dough out into a 20cm circle and stick to the edge of the pie with a little water.
  • Use a small cutter to cut out a piece of the dough in the centre of the pie through which the steam can escape while cooking.
  • Beat an egg and lightly brush the pie with the egg wash.
  • Bake the pie in an oven at 140°C for 90 minutes.
  • Allow to cool down in the pie dish.
  • Soak the gelatin leaves in the cold stock.
  • Heat the stock until the gelatin leaves dissolve.
  • Pour the stock into the pie and refrigerate overnight to set.
  • Take the pie from the refrigerator well ahead of serving, so it can come up to room temperature.

Serving suggestions

  • As part of luxury cocktail snacks.
  • As part of an English-inspired buffet.

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