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Traditional Pork Pie
Traditional Pork Pie is a traditional British recipe for a classic pie of pork and pork sausage meat with milk and cheese baked in a hot water pastry crust and filled with a gelatine mix when cooked. The full recipe is presented here and I hope you enjoy this classic British version of: Traditional Pork Pie.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
10–12
Rating: 
Tags : Pork RecipesCheese RecipesBaking RecipesBritish Recipes
Traditional Pork Pie: Classic British recipe for a pie of pork and jelly in a hot water crust. Two pies, one sliced with a wedge removed.
Ingredients:
1kg
Hot Water Pastry
1 onion, very finely chopped
700g pork shoulder meat cut into 0.5cm dice
2 tbsp chopped fresh
sage
300g pork sausage meat
3 eggs
100ml milk
100g cheese (Wensleydale or Cheddar)
1l light chicken stock
packet of powdered gelatine
Method:
This is easiest done with moulds about 5cm in diameter and 4cm deep (you will need quite a few of them).
Heat the chicken stock to a simmer, take off the heat and stir-in the gelatine until completely dissolved then set aside.
Add a little oil to a pan and use to cook the onion until soft (do not colour) then add the pork and sage and cook for 5 minutes more. Allow to cool, transfer to a bowl and mix-in the sausage meat until completely integrated. Add the beaten eggs and the milk and combine thoroughly.
Roll out he hot water pastry and use to line the moulds (I use well-buttered ramekins or Dariole moulds). Remember to reserve about 1/4 of the pastry for the tops! Then spoon the meat mixture into the mould, filling about 3/4 full. Sprinkle a little of the cheese over the top, moisten the edges of the pastry then place a lid on top and crimp the edges with a fork to seal. Brush the lid with a little beaten egg then place the moulds on a baking tray and set in an oven pre-heated to 190°C, baking for 40 minutes or until the pastry is a nice golden brown.
Take out of the oven and allow the pork pie to cool completely in the mould. When cold cut a small hole in the top of the pie and use this to pipe-in the gelatine stock until it completely fills the pie and over-flows. Place the pies in the refrigerator over night then un-mould and serve.
Traditionally these are served with Breads, a hunk of cheese and Ploughman's pickle.
