Hand Raised Pork Pie Recipe

I'm struggling to think of a time when a nice slice of a good hand-raised pork pie is not appropriate... And nope, I can't think of one, you need this in your life!

Course Lunch, Main Course

Cuisine British

Keyword Hand Raised Pork Pie, Hand Raised Pork Pie Recipe, Pork Pie, Pork Pie Recipe

Prep Time 1 22

Cook Time 2

Total Time 2

Servings Pie

Calories 5504kcal

Author Brian Jones

Ingredients

For the Jelly

1 Pigs trotter (split in two)
1 kg Pork bones 2.2lb
2 Medium Onions 350g total
2 Medium Carrots 350g total
2 Medium Celery Stalks 100g total
2 Bay Leaves
6 Pepper Corns
1½ teaspoon Salt

For the Pastry

50 g Lard 3 tablespoon +1 Tsp
50 g Butter 3 tablespoon +1 Tsp
100 ml Water ⅓ Cup + 2 Tbsp
250 g Plain flour 2 Cups
½ teaspoon salt
1 Large Egg Yolk

For the Filling

500 g Pork Blade 1.1lb
150 g Pork Shoulder 5oz
150 g Smoked cured pork 5oz (ham or bacon is fine)
10 Sage Leaves
1 teaspoon Salt
1 teaspoon Ground Black Pepper
½ teaspoon Ground Mace
¼ teaspoon Hot Paprika
¼ teaspoon Sweet Paprika
1 teaspoon Powdered English Mustard
1 Large Egg

Instructions

Day 1:

Roughly chop the carrots and celery into 2.5-3cm chunks.
Cut the onions into quarters.
Add the pork bones and pig's trotter to a roasting tin.
Add in the vegetables and roast at 200°C or 400°F for 30 minutes.
Place the butter, lard and water for the pastry into a pan and heat until the butter and lard have just melted, do not boil.
Add the flour, salt and egg to the bowl of a stand mixer and mix with a dough hook.
Pour in the warm water and fat mix whilst still mixing, and mix for 5 minutes. This should form a pretty sticky dough that should just pull away from your fingers.
Wrap this dough in cling film and refrigerate overnight.
Transfer the bones and vegetables to a large pan, and push them down. Pour over just enough water to cover.
Add a generous sprinkling of salt, the peppercorns and the bay leaves. Simmer for 4 hours on low.
Drain the stock and pass it through a fine-mesh sieve. Have a taste and add more salt if required.
Cover with cling film and place in the fridge overnight.

Day 2:

Remove the dough from the fridge about an hour before you are ready to make the pies.

Dice all of the pork into a 5-6mm (¼") dice.
Mix all of the ingredients for the filling together.
Remove a quarter to one-third of the dough, roll it into a ball and then roll into a circle about 7-8mm (just over ¼") thick..
Take the other piece of dough, roll it into a circle about 7-8mm (just over ¼") thick.
Use your fist as a mould to form the pie base, pulling up the sides.
Gather pork filling and throw it into the bowl of pastry, the pressure of 'throwing' in the pork mix should give you the flat bottom and bowed side look.
Brush the top and inside of the dough with beaten egg and add the lid, crimping as you go.
Pierce the lid in the centre with the tip of a knife and make a second hole at the side near the crimp. This will allow the jelly to flow through the pie when it is cooked.
Place into the oven and bake at 180°C or 350°F for 30 minutes. Then reduce the temperature to 150°C or 300°F and bake for another 90 hours.
Take the pie out of the oven, brush with the beaten egg and return for a final 15 minutes. Then remove from the oven and allow to cool for 30 minutes.
Whilst the pie is cooling, heat the jellified stock until it becomes liquid. Pour the stock into the hole in the centre of the pie until it will take no more. You will have more than enough stock!
Cool completely and then transfer to the fridge and be patient, peak taste is after 3 days!

Notes

Calorific value refers to a single whole pie.

Nutrition