English Pork Pie Recipe

Updated 1 year ago

English Pork Pie RecipeBrittany Butler-EMCC Culinary Arts Studentadapted from Saveur MagazineIngredients1 cup lard, cubed and chilled4½ cups flour½ tsp. kosher salt1 egg, lightly beaten1 lb. pig’s feet8 oz. pork bones6 whole black peppercorns1 large yellow onion, chopped1 large carrot, chopped1 rib celery, roughly chopped2 cloves garlic, chopped1 bunch flat-leaf parsley1 tbsp. savory, chopped2 lb. pork shoulder, trimmed and cut into ¼” cubes8 oz. pork belly, cut into ¼” cubes8 oz. slab bacon, cut into ¼” cubes1 ½ tsp. kosher salt, plus more to taste½ tsp. freshly grated nutmeg½ tsp. ground mace½ tsp. ground black pepper½ tsp. ground white pepperInstructions1. Make the pastry: Rub lard into flour and salt in a bowl until pea-size crumbles form. Add 1 cup cold water: stir until dough forms. Shape into a disk: wrap and chill.2. Make the broth and filling: Bring feet, bones, peppercorns, onion, carrot, celery, parsley, and 3 qts. water to a simmer in a 6-qt. saucepan over medium-low heat: cook for 1 hour. Strain to remove vegetables. Return broth, feet, and bones to saucepan and continue simmering. Meanwhile, in a bowl, combine shoulder, belly, bacon, salt, nutmeg, mace, garlic, savory and peppers. Heat a large skillet and sear the seasoned meats on all side. Add meats and any drippings to sauce pan and cook until meats are fork tender – about 90 minutes. Reserve cooked meat. Discard feet and bones. Reduce broth to 2 cups. Cool broth and filling separately.3. Heat oven to 350°. Roll â…” of the dough into a ¼″-thick circle: transfer to an 8″ springform pan and line bottom and sides. Place meat filling in pan: brush dough edge with egg. Roll remaining dough into a ¼″-thick circle: place over filling. Trim and fold under edges: crimp to seal. Cut out a 1¼″-wide hole in center of top pastry. Brush pie with egg and bake until evenly browned – about 45 minutes. Let pie cool, then gradually pour reserved broth into the hole in top of pastry, waiting occasionally for it to distribute through the pie, before adding more. Chill pie to set broth into a jelly before serving. Serve cold.


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