British · PANTRYHOP RECIPE
Pork Pie
120 minutes · 6 servings · omnivore
A traditional British picnic pie, kept to a straightforward home method.
Ingredients
Check you have the quantities below.
- 700 g hot water crust pastry
- 500 g pork shoulder, diced small
- 200 g pork mince
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 tsp nutmeg
- 250 ml gelatine stock or strong stock
- 1 egg, beaten
Let’s make it
- Preheat the oven to 190 C/375 F. Mix the pork shoulder, pork mince, salt, pepper and nutmeg.
- Line a pie tin with two-thirds of the pastry, fill with pork, then cover with the remaining pastry and crimp well. Brush with egg.
- Bake for 50-55 minutes until the pastry is deep golden and the pork reaches 74 C/165 F.
- Cool completely, then warm the stock and pour through a small hole in the top if desired. Chill until set.
- Serve cold or at room temperature.
Serve thin slices with crusts removed for younger children if needed.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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