Classic Handmade Pork Pie by Fallow

Ingredients

• 500 g Minced pork
• 100 g Pancetta, diced
• 60 g Lard (for filling)
• 500 g All-purpose flour
• 1 Large egg (for pastry)
• 150 g Lard (for pastry), melted
• Approximately 150 ml Water, hot
• 1 tbsp Fresh herbs, finely chopped (e.g., rosemary, thyme)
• 2 tbsp Whole grain mustard
• 1/2 tsp Nutmeg, freshly grated
• 1 tsp Black pepper, freshly ground
• 1 tbsp Fresh sage, chopped
• 1 tbsp Fresh parsley, chopped
• 1 Egg, whisked (for egg wash)
• 1 packet Pork pie jelly
• As needed Flour, for dusting
• To taste Salt

Instructions

1. Prepare the hot water crust pastry: In the bowl of a stand mixer fitted with a dough hook, combine the flour, a pinch of salt, and egg. In a separate saucepan, gently heat the 150g lard with the water and chopped fresh herbs until the lard is fully melted and the mixture is hot, but not boiling. Pour the hot liquid into the flour mixture while the mixer is on low speed. Mix until a smooth, pliable dough forms, ensuring all ingredients are well incorporated.
2. Chill the pastry: Once the pastry is uniform, remove it from the mixer, form it into a ball, cover it tightly with plastic wrap or a damp cloth, and refrigerate for at least one hour to allow it to firm up and become easier to handle.
3. Prepare the pork filling: In a large bowl, combine the minced pork, diced pancetta, the 60g lard, whole grain mustard, grated nutmeg, black pepper, chopped sage, and parsley. Season generously with salt. Use your hands to thoroughly incorporate all the ingredients, ensuring they are evenly distributed. Take care not to overmix.
4. Portion the filling: Weigh the pork mixture into equal portions for each pie you intend to make. For a standard individual pie, aim for 150-200g of filling per pie.
5. Prepare to mold the pie: Divide the chilled pastry into portions for the bases and lids. For each pie, take a larger portion for the base and a smaller one for the lid. Lightly flour your pork pie dolly and your work surface.
6. Mold the pie case: Roll out the larger pastry portion into a ball. Press the pork pie dolly into the center of the pastry ball. Using your fingers, carefully mold the pastry upwards around the dolly, creating a sturdy wall approximately 2 to 3 inches high. Ensure the base is thick enough to hold the filling.
7. Fill the pie: Gently remove the dolly from the pastry case, taking care to maintain the pastry's shape. Immediately place one portion of the pork filling snugly into the prepared pastry case, pressing it down firmly to eliminate any air pockets.
8. Add the lid and seal: Roll out the remaining smaller pastry portion to create a lid for the pie. Moisten the edge (lip) of the pastry case with a little water. Place the pastry lid over the filling, aligning the edges. Press down firmly with your fingers to seal the lid to the base, ensuring there are no gaps.
9. Decorate and vent: For decoration, you can create false crimping or pinching around the sealed edge of the pie. Brush the entire pie surface generously with the whisked egg wash. Optionally, cut a very small ring or make a cross incision in the center of the lid to allow steam to escape during baking.
10. Bake the pie: Preheat your oven to 180°C (350°F). Place the pie on a baking sheet and bake for 30 minutes, or until the pastry is golden brown and cooked through. The internal temperature of the pork should reach at least 71°C (160°F).
11. Prepare for jelly (if using): Once baked, remove the pie from the oven and let it cool completely to room temperature. This is crucial before adding the jelly.
12. Add the jelly: Prepare the pork pie jelly according to package instructions. Carefully pour the liquid jelly into the vent hole (or holes if you made them) on the top of the cooled pie until it fills any gaps around the meat. Refrigerate the pie for several hours, or preferably overnight, to allow the jelly to set completely.
13. Serve: Serve the cold pork pie sliced, demonstrating the beautiful cross-section with the set jelly. Alternatively, on special occasions, serve it warm straight from the oven with creamy mashed potatoes and gravy.