Pork and Egg Pie

Pork Pie Cooked

Well worth the effort and once handling the Hot Water Crust Pastry has been mastered, no more difficult than making a 'normal' pie. Keeps well if given the chance!

  •  120g lard
  • 450g plain flour
  • 4 tbsp milk
  • 150ml water
  • pinch salt
  • 1 egg yolk
  • 4 hard boiled eggs
  • 550g minced pork
  • 250g good-quality pork sausages
  • 1 smallish finely chopped onion
  • pinch salt and freshly ground pepper - we like 'peppery' but use to your taste
  • 1 tbsp. Worcestershire Sauce
  • 2 gelatine leaves used as directed on the packet
First make the pastry.
  • Sieve the flour and salt into a large mixing bowl.
  • Heat the water, milk and lard until the lard has melted.
  • As soon as it reaches the boil pour it into the flour and mix quickly with a wooden spoon. Make it into a ball.
  • Whilst it cools a bit, make the filling but knead the dough now and then. The pastry needs to be warm to roll out.
The Hot Water Crust Pastry

The Hot Water Crust Pastry

Preheat the oven to 200°C.
  • Mix all the filling ingredients - apart from the eggs - together well. It's easier to use your hands.
  • Line a large loaf tin with parchment paper. If you let the paper hang over the edge it makes it easy to remove from the tin.
  • Use about two thirds of the pastry to line the tin - gently nudge and press the pastry into the corners.
  • Using about half of the filling gently press this into the bottom of the tin.
  • Make a little 'dip' along the length of the filling to lay the eggs in - you may have to cut a little bit off the ends of the eggs.
  • Add more pepper over the eggs if you like a 'peppery' pie.
Eggs on top of the Meat Filling

Eggs on top of the Meat Filling

  • Cover the eggs with the rest of the meat filling.
Pork Pie Eggs Covered with the Meat Filling

Eggs Covered with the Meat Filling

  • Cover the pie with the rest of the pastry gently pushing it down around the filling. Pinch the edges together and trim the extra pastry.
  • Brush the pie with beaten egg and make a hole in the middle of the lid for the steam to escape.
  • Put the pie on a baking tray and cook for 30 minutes at 200C. Then turn down the heat to 160°C and cook for another hour and a half.
Pork Pie Cooked

The Pork Pie Cooked

  • Make the jelly with the gelatine leaves as directed on the packet using stock instead of water.
  • When the pie has cooled at bit carefully pour the warm jelly into the hole on the top of the pie.
Feeds about 6 or one in my house.
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