This is the most lovely pork pie you can make. Really inexpensive and enjoyed by everyone.
This particular pie is not jellied, because one of the family doesn’t like it, so we don’t bother. The meat is really seriously pressed down, so there are no gaps anyway.
1 kilo pork shoulder
11 g salt (I used curing salt but ordinary non iodised will do)
1/2 teaspoon allspice
1 tablespoon chopped sage
1 tablespoon chopped thyme
1 teaspoon ground pepper
Cut the pork into 1 cm (1/2 inches) pieces.
Add all the seasonings to the meat and mix well, then store for a good hour in the fridge while you make the crust.
For the crust
800 g plain flour
1/2 teaspoon salt
350 g lard (12 oz)
350 ml water (12 fl oz)
To make the crust
Cut the lard into small cubes and place in the water.
Bring to the boil.
Add the salt to the flour
Add the fat mixture (Be really careful with this, try not to let it spit).
Stir with a wooden spoon and when cool enough use the hands to incorporate.
Leave to cool for at least 40 minutes – or longer, the cooler the better.
Grease a baking tin, I use a springform tin because it is easier to release the pie.
Line with 2/3 the pastry and push into the corners, making sure you patch any broken pieces.
Fill the pie with the meat, pushing down hard to close all the gaps.
Roll out the lid and seal with a fork. Make sure the lid is also pushed well into position.
Cut a hole to allow the steam to escape.
Wash the top with egg and bake at 180 C Gas 4 360 F for an hour before checking the temperature. It won’t be cooked at this time but check the temperature. You need a minimum of 75 C of 170 F for 15 minutes in the centre of the pie.
Recheck every 15 mins.
To make a jelly
You can use stock with some gelatine leaves in it to make a setting jelly or you can boil up pigs trotters with an onion and a piece of celery and a little salt. Pour into the pic only when it is completely cold.
This pie cost £4.00 but they are sold in the shops for three times this amount![ratings]