Pork Pie

Indulge in a classic British pork pie, where tender minced pork shoulder and rich pork fat are enveloped in a flaky shortcrust pastry. Perfect for picnics or a cozy weekend gathering with friends.

• 500 g pork shoulder, minced
• 250 g pork fat, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp thyme, dried
• 1 cup chicken stock
• 500 g shortcrust pastry
• 1 egg Ingredient 8

Method

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a large bowl, mix the minced pork shoulder, minced pork fat, salt, black pepper, and thyme until well combined.

3. 3

   Add the chicken stock to the meat mixture and stir until the stock is fully incorporated.

4. 4

   Roll out the shortcrust pastry and line a pie dish, leaving enough pastry over the edges to fold over the top later.

5. 5

   Fill the pastry-lined dish with the pork mixture, then fold the excess pastry over the top to seal it. Make a small hole in the center for steam to escape.

6. 6

   Brush the top with the beaten egg to give it a golden color when baked.

7. 7

   Bake in the preheated oven for about 1 hour and 30 minutes or until the pastry is golden and the filling is cooked through.

8. 8

   Let the pie cool slightly before slicing and serving. Enjoy your traditional pork pie!