Christmas Pork Pie
Hi everyone! Happy 2018. I hope and pray you all made it to the New Year. This is my very first post this year and I’m pretty excited to share it with you all
So I made this pork pie this Christmas and it came out pretty well. I feel like you can’t really go wrong with a pie which requires hot water pastry and a whole lotta ground meat. Disclaimer – You just have to be a meat lover to enjoy this pie
As I mentioned before when I made the mini version of this pork pie last year, hot water pastry is so easy to make and perfectly suited to hold the heavy pie filling.
The only thing I did not do this time is make the gelatin which is a requirement when making the traditional pork pie. Last time I used granulated unflavored gelatin and chicken stock and honestly this did not make any huge difference to the flavor. The traditional way would be to cook down pigs feet, then pour that gelatin down the hole in the middle after the pie cools down. Maybe I’ll try that next time.
Anyway, blessings to you and yours for the New Year
Here’s how I made the Christmas Pork Pie,
Christmas Pork Pie
Ingredients
- 2lbs/900g ground pork
- 6 rashers of bacon, minced
- 1 medium sized onion, diced
- 1 tsp. salt
- ½ tsp. ground black pepper
- ¾ tsp. white pepper
- ¾ tsp. dried thyme
- ½ tsp. ground sage
- 3-4 cups all purpose flour
- 12 tbsp. unsalted butter
- 1 cup water
- ¾ tsp. salt
- 1 egg for egg wash
For the pie filling:
For the hot water pastry:
Instructions
- To prepare the hot water pastry, boil water in a small pot. Remove from heat and stir in the salt and room temperature unsalted butter until it melts. Add the flour a cup at a time and mix thoroughly to form a firm dough. Not too firm and not too soft. You might end up using a little less flour.
- Transfer the pastry onto a slightly floured surface and knead for less than a minute. Cover with plastic wrap and set aside to rest for about 10 minutes.
- For the pie filling, add the ground bacon and ground pork to a bowl. Add the diced onions and spices. Mix thoroughly with your hands. Cover and set aside.
- Lightly grease your 9 inch pie dish with butter and set aside.
- Preheat oven to 350 degrees F.
- Divide the pastry into 2 equal pieces.
- On a lightly floured surface, roll one of the pieces into a round which is big enough to cover the bottom and the sides of the pie dish.
- Lift and place in the pie dish. Tightly fit it around the edges and bottom of the pie dish. Fill it with the pie filling.
- Roll the remaining pastry into a round big enough to cover the pie. Cover the pie and fold the edges together. Trim off any excess dough.
- Brush the top of the pie with the egg wash. Make a hole in the middle of the pie to let air escape.
- Bake for 1 hr 30 mins at 350 degrees F/180 degrees C.
- Let the pie cool completely before serving.
- Enjoy!
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