Hand Raised Pork Pie

Hand Raised Pork Pie

Hand Raised Pork Pie

Preheat the oven to 200 degree C. In a large mixing bowl, combine the flours then rub the butter in with your fingertips. Mix together the boiling water, salt and lard in a small saucepan. Heat and stir together until the lard melts. Pour the lard and water mixture on top of the flour mixture, stirring with a spoon until everything comes together.

Tip the dough onto a floured surface and bring together into a ball. Wrap a piece of clingfilm around two clean, empty, straight-sided jam jars (approximately 340g size). Divide the pastry in two, then remove a quarter from each half for the lids of the pies.

With the remaining three-quarters of the pastry, place on a flat surface and place a jam jar on top of the pastry in the middle. Sculpt the still warm pastry around the dolly, try and make sure the pastry is an even thickness. Make sure the bottom is not too thick and that there are no holes in the pastry.

Chill the pie bases in the fridge for about 20 minutes. Roll out the reserved quarter of pastry into a circle to match the size of the pie top. Make a hole in the center of each one and chill in the fridge.

Take the pastry cases out of the fridge and carefully pour boiling water from a kettle into each jam jar to soften the pastry and release it from the mould.

If it softens too much and begins to sag you may need to chill again for 10 minutes or so. Trim the top of the pie shells to make sure they are even.


for the hot water pastry

200g plain flour
40g strong flour
50g butter
130ml boiling water
1tbs salt
60g lard
1 free-range egg

for the filling

1 large onion, peeled and finely chopped
380g pork loin, finely chopped
100g unsmoked back bacon, finely chopped
small bunch of parsley, leaves only, chopped
sea salt and freshly ground black pepper
1 large or small sheet of leaf gelatine
1/3 chicken stock cube
300ml boiling water