Sunday, 7 December 2014

Homemade Pork Pie

This is a recipe I have used for many years

1 oz Butter
2 Onions, finely chopped
1 teaspoon sage
1 teaspoon mixed herbs
½ teaspoon dried English mustard
1 teaspoon mixed spice
2 lb coarsely minced Shoulder Pork
1 lb coarsely minced Gammon or Bacon
Salt & pepper
1 egg, beaten
1 ½ -2 pints jelled stock (ask your Butcher for some Aspic)

For the Pastry
2lb Flour
1 pint water
8oz Lard


1.   Melt butter in a pan & cook Onions without colour until soft, add herbs and spices,
2.   Allow to cool, then Mix with all the other ingredients DO NOT OVER BEAT THE MEAT
3.   Pre heat oven to 220ºC/425ºF/ gas 7
4.   Grease a pie dish
5.   Bring the water and lard to the boil, sift the flour with the salt into a large bowl, leaving a well in the centre.
6.   Pour in the boiling water and lard and stir in the flour to make a dough.
7.   Knead lightly by hand to give a smooth dough
8.   Keep a ¼ warm and covered
9.   Roll out the remaining ¾ and carefully line the dish
10.               Add the filling and press down lightly
11.               Roll out the remaining dough for the lid
12.               Eggwash the edges of the pie
13.               Add the lid, seal firmly and neaten the edges, cutting away any surplus paste
14.               Decorate if desired
15.               Cut a hole 1 cm in diameter in the centre
16.               Brush all over with eggwash
17.               Bake in hot oven approx 20min.
18.               Reduce heat to moderate (150º-200ºC) and cook for 1 ½ to 2 hour in all
19.               If pie colours too quickly. Cover with greaseproof paper
20.               Remove from oven and fill with a ¼ of the jelled stock
21.               Leave to cool, as it cools more stock can be added if necessary


  1. I have to go into the city for a roast this week ... roast beef and Yorkshire pudding this week - yum! I'm going to ask if they have jellied stock so I can try this. It sounds delicious! Are suet and lard the same thing? I know they have suet.

    1. No, Lard is the rendered fat from a pig. Lard has almost 100% fat content. It may be used in hot water paste and with margarine to make short pastry. It can be used for deep or shallow frying.
      Suet is the hard solid fat deposits in the kidney region of animals. Beef suet is the best and it is used for suet pastry and mince-meat (As in Christmas mince pies).
      Also ask your butcher or grocer for Aspic powder or leaf aspic to add to your stock.


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