Pork Pie

The pork pie is one of Britain’s great engineering achievements. Hot water crust pastry, mixed with melted lard and boiling water, turns pliable enough to hand-shape but sets firm as it cools, holding a tall, free-standing wall around a dense pork filling.

The gelatin jelly poured in at the end is the signature finish. As the pork cooks, it shrinks and pulls away from the pastry, leaving a small gap. Hot stock with dissolved gelatin fills that gap and sets into a savory aspic that seasons every slice and seals the pie for transport.

Keep a quarter of the dough warm under an upturned bowl while you line the tin. The pastry loses its pliability quickly as it cools, so plan to work fast and keep the lid dough flexible until you need it.

The two-temperature bake is important. Twenty-five minutes at 425°F (220°C) sets the crust golden and crisp; dropping to 375°F (190°C) for an hour cooks the pork through without burning the now-formed pastry walls.

Pro Tips

• Use a wooden rolling pin or bottle of the right size to shape the walls if you’re making this free-form instead of in a tin.
• Chop the pork rather than grinding it; the coarse texture is traditional and keeps the filling juicy.
• Cool completely before pouring in the jelly or it will just leak out the base holes.
• Let the pie rest overnight in the fridge for the cleanest slices.

Variations

• Add a few chopped dried apricots to the filling for a sweet-savory Melton Mowbray-style twist.
• Mix in a teaspoon of mace or anchovy essence along with the herbs for deeper flavor.
• Serve with Branston pickle, piccalilli, or mustard for the classic pub ploughman’s presentation.