Proper Homemade Pork Pie with Hot Water Crust 🥧 #recipe #porkpie

Crisp, golden hot water crust, juicy seasoned pork, and that classic layer of savoury jelly. This is how to make a proper homemade pork pie, made easy in a deep cake tin. 🥧🐖 Hand-chopped pork shoulder and belly is seasoned with sage, mace, nutmeg and white pepper, packed into a warm hot water crust pastry and baked until deep golden. Once it's cool, a savoury jelly is poured in through the top and left to set overnight. Fun fact: a true Melton Mowbray pork pie uses uncured pork, which is why the meat is grey, not pink! ⏱ CHAPTERS 0:00 Intro 0:13 Ingredients 0:23 The filling 0:43 Hot water crust 1:03 Building the pie 1:33 Baking 1:53 The jelly 2:13 Slicing & serving 2:23 Final thoughts 📝 INGREDIENTS (serves 10–12) 🐖 Filling • 700g pork shoulder, finely chopped • 300g skinless pork belly, finely chopped • 1½ tsp salt • 1 tsp ground white pepper • ½ tsp ground mace • ¼ tsp grated nutmeg • 1 tbsp chopped fresh sage 🥧 Hot water crust • 450g plain flour • 1 tsp salt • 175g lard • 200ml water • 1 egg, beaten, to glaze ✨ Jelly • 300ml hot chicken or pork stock • 3 sheets leaf gelatine (check your packet for setting amounts) 👩‍🍳 METHOD 1. Mix the chopped pork with the salt, pepper, mace, nutmeg and sage. 2. Heat the oven to 400°F / 200°C (180°C fan) / Gas 6. 3. Heat the lard and water until the lard melts and it just comes to the boil. Pour into the flour and salt and mix, then knead quickly into a smooth, warm dough. 4. Set aside a quarter for the lid. Press the rest into an 18cm (7in) deep loose-bottomed tin, working it up the sides. 5. Pack in the filling firmly. Roll out the lid, seal and crimp the edges, and cut a small hole in the centre. Brush with egg. 6. Bake for 30 mins, then reduce to 350°F / 180°C (160°C fan) / Gas 4 for about 1¼ hours. For the last 15 mins, remove it from the tin, glaze the sides and return to the oven. The filling should reach 160°F / 71°C. 7. Cool on a rack. 8. Soak the gelatine in cold water, squeeze it out and dissolve in the hot stock. Pour slowly into the pie through the hole using a funnel. 9. Chill overnight before slicing. 💡 TIP: Work with the hot water crust while it's still warm. It firms up as it cools, so cover the lid portion with a tea towel while you line the tin. ⚠️ Take care with the hot lard and water. Keep the pie chilled and eat within 4–5 days.